Weeknight Easy Sweet Chili Chicken
Recipe: #35779
September 26, 2020
Categories: Asian, Gluten-Free, No Eggs, Non-Dairy, Wine, Spicy, Kosher Meat, more
"This is an easy peasy dish perfect to serve during a busy weeknight, but good enough to serve for a party."
Original is 4-6 servings
Ingredients
Nutritional
- Serving Size: 1 (402 g)
- Calories 753.5
- Total Fat - 54.4 g
- Saturated Fat - 13.7 g
- Cholesterol - 277.8 mg
- Sodium - 2071.8 mg
- Total Carbohydrate - 13.4 g
- Dietary Fiber - 3 g
- Sugars - 5.2 g
- Protein - 49.3 g
- Calcium - 55.5 mg
- Iron - 2.7 mg
- Vitamin C - 11.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Warm 1 tablespoon of the oil in a Dutch oven over medium heat. Add the onion, ginger, and garlic, season lightly with salt and cook, stirring until they soften a bit and are translucent but not browned, about 5 minutes.
Step 2
Add the white wine, increase the heat, and cook, stirring, until most of the wine evaporates, about 2 minutes. Again, be careful not to brown the onions, ginger, and garlic too much as to retain their full taste and vibrancy. Transfer the ingredients to a bowl.
Step 3
Return the pot to medium heat and add the remaining 1 tablespoon oil. Place the thighs in the pot and brown on all sides, adding more oil if necessary. (Refrain from overcrowding the thighs, so that they can brown, otherwise crowding will only steam them. Therefore, you will have to brown the thighs in a couple or so batches.) Pour off and discard the oil. If you've got burned bits stuck on the bottom of the pot, remove the chicken and wipe the the pot with a paper towel (do this only if it's burned, brown bits are great for flavor. Burned/torched bits may add bitterness to your dish), then return the chicken to it. Return the onion mixture to the pot, along with any juices that accumulated, add the chili sauce, soy sauce, mustard, and Sriracha and stir to blend. Season lightly with salt and pepper and place the lid on the pot.
Step 4
Turn the heat down to low and cook the chicken, basting occasionally, for 30 minutes, or until the chicken is opaque in the center; an instant-read thermometer inserted into the thickest part of a thigh should register 165-degrees F.
Step 5
Transfer the chicken to a serving platter and spoon over some of the sauce. Sprinkle with scallions and pepper flakes, if you'd like. Pass the rest of the sauce at the table. This dish goes well with white rice.
Tips
No special items needed.
5 Reviews
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