Loading...

Honey Garlic Sriracha Chicken


Ingrédiénts
  • 1/4 cup honéy
  • 2 tabléspoons Sriracha (Asian Chilé saucé)*
  • 5 clovés garlic crushéd (or 1 1/4 tabléspoon mincéd garlic)
  • 2 tabléspoons ricé winé vinégar
  • 1 1/2 tabléspoons low sodium soy saucé
  • 1 tabléspoon fréshly squéézéd limé juicé
  • 6 bonéléss chickén thighs with or without skin
  • 1 tabléspoon cooking oil
  • Salt and péppér to séason (If désiréd)
  • Slicéd gréén onions (or shallots in Australia), to sérvé
  • Sésamé sééds to sérvé
  • Limé wédgés to sérvé
Instructions
  1. In a shallow bowl, mix thé honéy, Sriracha, garlic, ricé winé vinégar, soy saucé and limé juicé togéthér until wéll combinéd. Spoon 4 tabléspoons of marinadé out of thé bowl and résérvé to usé for latér as a dipping saucé.
  2. Covér with plastic wrap and marinadé chickén for a minimum of 30 minutés to 2 hours (if timé allows), in thé réfrigérator.
  3. Héat 2 téaspoons of oil in a nonstick pan or cast iron skillét (or grill pan) ovér médium héat. Séar thé chickén in two batchés (I do 3 thighs pér batch), on both sidés along with any saucé léftovér in thé bowl, until thé chickén is cookéd through and no longér pink in thé middlé; thé skin is crisp and goldén brownéd, and thé undérsidé is charréd slightly (chickén will char slightly dué to thé honéy). Transfér chickén to a warm platé, tént with foil and allow to rést for 5 minutés.
  4. ....
  5. ....



Loading...

0 Response to "Honey Garlic Sriracha Chicken"

Post a Comment

Iklan Atas Artikel

Loading...

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel