Thai Chili Chicken

July 11, 2017
4 from 1 vote
Thai Chili Chicken - Plattershare - Recipes, food stories and food lovers
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Succulent chicken chunks wrapped with cheese, fresh cream, broiled dried fenugreek leaves, and freshly grounded spices which are either grilled or barbecued. sprinkle lemon juice and accompany it with Onion laccha salad and mint -coriander -yogurt chutney.
This mouthwatering recipe will steal the show - Says Chef Reetu.
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Recipe Cuisine Type Thai
Recipe Category Non-Vegetarian
Recipe Taste Salty, Spicy, Tangy
Servings 2
Served As Dinner, Lunch
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Ingredients
  

  • tbsp Peanut oil
  • 30 ml Rice Vinegar
  • 30 ml Soya sauce
  • 1 cloves Garlic - minced
  • 1 cloves Garlic - chopped
  • ¼ tsp Ginger paste
  • ¼ tsp Chili oil
  • 250 gm Chicken wings - tips trimmed and cut at the joint
  • 40 ml Sweet Thai Chili Sauce
  • 1 tsp Sriracha

For the Garnish

  • 2 sprig Cilantro
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Instructions
 

  • In a Glass bowl whisk together peanut oil, rice vinegar, 15 ml soy sauce, garlic, ginger and chili oil & place the chicken wings in marinade and toss to coat.
  • Cover with cling wrap and refrigerate for 1 ½ hour.
  • Preheat the oven to 400 F. Line a baking sheet with aluminum foil.
  • Place marinated chicken wings on top, bake for 20 minutes or until chicken is cooked through and skin has turned light golden brown.
  • Turn the pieces occasionally to get even color.
  • Whisk together Sweet Thai chili sauce, sriracha and remaining 15 ml of soya sauce in a glass bowl, add more sriracha ,if desired.
  • Transfer hot wings to the bowl and toss to coat.
For the serving
  • Serve hot garnished with finely chopped Cilantro.
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Notes

Notes
  1. No salt is required as soya sauce already contains salt, but if required you may add salt to taste.
  2. Sriracha is a type of Thai hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.
About the Author: Chef Reetu Uday Kugaji is a Program Head – Culinary Arts Queen Margaret University, Edinburgh and ITM – Institute of Hotel Management, Navi Mumbai.  
 
She believes that food that she cooks should touch heart and soul of the person and dedicates all her success to her Angel Mother.
 
Works as Speciality Chef with Percept KnoriginCinecurryChefsutra and as a Food Author with PioneerchefTheurbanspicePinksworthTanyamunshiMangobunchPlattershareWomenplanet
Website: Chefreetuudaykugaji, Facebook: Food For Thought,  Twitter: @chefreetuudayk, Instagram: @chefreetuudaykugaji 

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4 from 1 vote

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Chef Reetu Uday Kugaji Visit Profile / Website

Recipe Nutrition

Calories: 309 kcal | Carbohydrates: 13 g | Protein: 14 g | Fat: 22 g | Saturated Fat: 5 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 52 mg | Sodium: 1141 mg | Potassium: 162 mg | Fiber: 1 g | Sugar: 11 g | Vitamin A: 238 IU | Vitamin C: 3 mg | Calcium: 19 mg | Iron: 1 mg
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