Best 2 Sticky Thai Chicken Recipes

Welcome to a culinary journey to Thailand, where flavors dance in harmony and tantalize your taste buds. Embark on a delightful adventure as we present two enticing recipes that celebrate the essence of Thai cuisine: Sticky Thai Chicken and Pad See Ew.

First, let's delve into the Sticky Thai Chicken, a dish that embodies the perfect balance of sweet, savory, and tangy flavors. Succulent chicken pieces are marinated in a delectable blend of aromatic spices, then grilled to perfection, creating a symphony of flavors in every bite. The chicken is generously coated in a luscious sticky sauce, made with a combination of palm sugar, tamarind paste, and fish sauce, resulting in a glaze that is both irresistible and unforgettable.

Next, we'll introduce you to Pad See Ew, a classic Thai noodle dish that showcases the vibrant flavors of Thailand. Stir-fried flat noodles, known as "sen yai," are tossed with a medley of colorful vegetables, tender chicken, and a savory sauce made from a delightful combination of soy sauce, oyster sauce, and garlic. The result is a harmonious blend of textures and flavors that will leave you craving more.

These recipes are carefully curated to transport you to the heart of Thailand, allowing you to experience the authentic taste of this Southeast Asian gem. Whether you're a seasoned cook or just starting your culinary journey, these dishes are sure to impress your taste buds and leave you with a newfound appreciation for Thai cuisine. So, let's fire up the stove, gather your ingredients, and embark on this tantalizing adventure into the world of Thai flavors.

Let's cook with our recipes!

THAI STICKY CHICKEN FINGERS RECIPE - (4.2/5)

Thai Sticky Chicken Fingers Recipe - (4.2/5) image

Provided by á-5531

Number Of Ingredients 18

Ingredients

For the sauce:
1-3/4 lbs chicken breasts cut into 1" thick strips
1/2 cup all-purpose flour
salt and pepper
2 eggs
2 Tablespoons milk
2 cups panko bread crumbs
3/4 cup sliced almonds, divided
1/4 cup cilantro, chopped
1/2 cup sweet chili sauce
1/2 cup water
1/4 cup brown sugar
1/4 cup soy sauce
2 Tablespoons rice vinegar
2 Tablespoons fresh lime juice
1/2 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon red chili pepper flakes (or more or less)

Steps:

Line 2 baking sheets with foil then spray very well with nonstick spray and set aside. Whisk eggs and milk in a shallow dish. Add 1/2 cup almond slices to a food processor then process until mostly fine crumbs and then pour into another shallow dish. Add Panko crumbs to food processor then process until fine crumbs and then add to almond crumbs. Season almond + bread crumb mixture lightly with salt and pepper. Add flour, 3/4 teaspoon salt, and 1/2 teaspoon pepper to a large Ziplock bag then toss with chicken fingers until well coated. In batches, shake excess flour from chicken fingers then dunk into egg mixture, and then roll in almond + bread crumb mixture, pressing to make sure crumbs stick. Place onto prepared baking sheets then refrigerate for 20-30 minutes to let breading fully adhere - don't skip this step or breading will fall off. Preheat oven to 425 degrees. Spray tops of chicken fingers with extra virgin olive oil or nonstick spray then bake for 10 minutes. Flip then spray tops of chicken fingers again with nonstick spray. Place back into the oven, flipping and rotating baking sheets, and then bake for 7-9 more minutes or until chicken fingers are golden brown and cooked through. Meanwhile combine ingredients for sauce in a small saucepan then bring to a boil over medium-high heat. Lower heat to medium then cook until sauce is reduced and slightly thickened, 5-6 minutes. Pour into a wide bowl then dunk baked chicken fingers into sauce using tongs and place back onto baking sheets. Bake for 4-5 more minutes, watching closely to avoid burning, then serve sprinkled with remaining 1/4 cup sliced almonds and chopped cilantro.

STICKY THAI CHICKEN

Sticky Thai Chicken image

These thighs get a dark golden, sticky coating that is irresistible. Adapted from "The Instant Cook," by Donna Hay.

Provided by gailanng

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 teaspoons vegetable oil or 2 teaspoons peanut oil
4 large red chili peppers, peeled and chopped
1 tablespoon freshly grated gingerroot
1 lime (juice only)
3 tablespoons fish sauce
1/3 cup dark brown sugar
8 (1 1/4 lb) boneless skinless chicken thighs, cut in half
2 tablespoons cilantro leaves

Steps:

In a skillet over medium-high heat, heat the oil, chili peppers and ginger; cook 1 minute.
Add the lime juice, fish sauce and brown sugar and cook, stirring, for 1 minute.
Add the chicken and cook for 8 minutes, then increase the heat to high, turn the chicken and cook another 5 minutes, or until it is golden, sticky and cooked through. Watch carefully and adjust the heat so the sauce doesn't burn. Sprinkle with cilantro.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
Don't be afraid to adjust the ingredients to your taste: If you like things spicy, add more chili peppers. If you prefer a sweeter sauce, add more brown sugar.
Be careful not to overcook the chicken: Overcooked chicken will be tough and dry. Cook it until it is just cooked through, about 5-7 minutes per side.
Make sure the sauce is thick and sticky: The sauce should be thick enough to coat the chicken and rice. If it's too thin, add a little cornstarch or tapioca starch.
Serve the chicken with jasmine rice: Jasmine rice is a traditional Thai rice that is perfect for this dish. It's light and fluffy, and it absorbs the flavors of the sauce well.

Conclusion:

Sticky Thai chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great dish to serve at a party or potluck. With a few simple ingredients and a little bit of time, you can make a restaurant-quality meal at home. So next time you're looking for a new Thai dish to try, give sticky Thai chicken a try. You won't be disappointed!