Sweet, spicy chicken with the hint of coconut and the simplicity of cooking it all in one pan on the hob. This is a delicious dinner, perfect for all the family. And it looks beautiful so you can happily serve it to guests.
1teaspoonred chilli flakes(or more if you like it super spicy)
1inch chunkfresh ginger
3garlic cloves
1teaspoonoil
7tablespoonrice wine vinegar
7tablespoonwater
⅓cupsugar
2tablespoonsoy sauce
Instructions
Place the chicken thighs in a large ziplock bag.
Add the coconut milk, add the chilli flakes then grate in the ginger and garlic.
Seal the bag and then give everything a good squish to ensure everything is well mixed and coated.
Leave to marinate for at least 4 hours or up to 24 hours.
Mix the rice wine vinegar, water, sugar and soy sauce together and set aside.
Place a large non-stick frying pan over a high heat. Once it is super hot add the oil and then arrange the chicken thighs in a single layer with the smooth side down. (discard the marinade)
Reduce the heat to medium/low and cook the chicken for 10 minutes.
Turn the chicken over and pour over the vinegar mixture.
Allow the chicken to cook for a further 10 minutes, then carefully use a spoon to glaze the chicken.
Cook for another 5-10 minutes until the chicken is cooked through and the glaze is thicker and sticky.