Thai Sweet Chicken Class
I guarantee that Thai Sweet Chicken is a Khwanjai unique recipe so I had a hard time to decide on a cooking category.
Some unique recipes don’t fit into a category and this is one of those recipes. If you’re having a barbecue, this recipe is truly a delight your guests will love you for, although you cook it in a wok or pan. The big advantage of this lovely treat is you can cook it indoors and so enjoy it whatever the weather.
You can play around with the ingredients, within reason, and change it to suit your taste, succulent fried chicken with a sweet glaze and spices and herbs to suit your mood lots of ideas and tips in the video
Wow your guests at any dinner party or barbecue and if you enjoy being asked for a recipe by an awestruck friend you will not be disappointed, give ‘em this and they will adore you forever!! I unique and interesting chicken recipe.
How to Make Thai Sweet Chicken
10 Chicken Wings (small ones are best)
2 Spring Onions (scallions)
2 Cloves Garlic
1 tbs Chicken Stock
1 tbs Thai Seasoning Sauce
1 tbs Oyster Sauce
2 tbs Sugar
1 ts Black Pepper (freshly ground)
2 Cups Cooking Oil
1/2 Cup of Water (approx)
Tempura Flour (enough to coat chicken)
Take your chicken drumsticks and slice either side of the bone to open up the meat and ensure quick cooking, in the video we show 3 methods to improve look and style of the chicken
Mix the chicken together with the seasoning sauce and chicken stock powder and leave for 20-30 minutes or more, after has marinated you can coat with tempura flour
Grind the black pepper, bash the garlic to a pulp and finely chop the spring onions, keep separate and leave for later
After 30 mins: Bring the oil to medium heat in a wok (or deep fryer) having coated the chicken in tempura flower lower it into the hot oil
Keep turning until you get a lovely light golden brown colour, remove and leave to drain
Now the sugary bit:
In a fresh wok heat the water to boiling, reduce to simmer and add the sugar, continue stirring until it reduces by about 50% it should now be a little sticky
Add the black pepper and garlic stirring in well, followed by the oyster sauce
When thoroughly mixed, chuck in your chicken and stir to give it a lovely sugary coating
Lastly add the chopped spring onions and mix in well for a few more runs round the pan and it’s…… Done!
Serve with hot jasmine rice and a salad on the side with some coriander (cilantro) to garnish! This is a great treat on its own or one of those banquet nibbles where everyone fights for their fair share, delicious. The kids will love it too, sticky finger time, and you will wow your guests at a barbecue, also great with a soup such as our Prawn Spicy and Sour Soup or maybe our delicious Pork Red Curry Stir Fry If you prefer to stay on the barbecue food theme try our Barbecue Pork Ribs and Garlic or our Thai Fried Chicken, knocks the socks off KFC!
Khwanjai’s Top Tips:
We show you 3 styles of preparing the chicken in this one just to show you normally we would do them all the same, but as always “Leur Con Khun” (up to you)
In Thailand we can buy chicken wing drumsticks which are what we use for this video. In the UK (and probably elsewhere) you can often only buy whole wings. Simply remove the bony tips unless you like them and cut the remaining wing into two halves. The smaller part of the wing just needs a slice either side.
The slicing is to ensure thorough cooking in a short time. Take too long and the chicken becomes less tender.
Only coat the Chicken in Tempura flour any other flour will not work the same, Tempura flour fries up really crispy.
Plus coat them the instant before you pop them into the oil and not before.
Print the recipe to make some notes, lots of Top Tips in this one!
Please share with foodie friends or leave your questions below…