Ingredients
-
1
-
1
-
1 1/2
-
3/4
-
1/3
-
2
-
2
-
2
-
1
-
1
-
1
-
1
-
1/2
-
1/3
-
2
Directions
Asian Caramelized Chicken, This chicken in a sticky glaze is a new family favourite but I’d serve it to guests as well Boneless skinless chicken thighs stay tender and moist and chopped peanuts make an attractive garnish , Just did not care for this, way to sweet for me , I left out the anise and the peanuts and this was delicious to say the least! We will be having this many more times down the road!
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Steps
|
1
Done
|
Heat Butter and Oil in a Large Frying Pan Over Medium Heat. |
|
2
Done
|
Open Chicken Thighs to Lie Flat in the Pan and Brown on Both Sides, in Batches If Necessary. Set Chicken Aside. |
|
3
Done
|
Remove All but 1 Tbsp of Fat from the Pan, Then Add Remaining Ingredients Except Peanuts and Cilantro. |
|
4
Done
|
Stir and Simmer Until the Sauce Becomes Thickened and Syrupy, About 15 Minutes. Taste Carefully (it's Very Hot!) and Add More Garlic and Vinegar If Necessary to Your Taste. |
|
5
Done
|
Return the Chicken to the Pan, Coat With Syrup and Cook Until Chicken Is Cooked Through. If the Glaze Becomes Too Thick Add a Small Amount of Water and Stir. Remove Star Anise If Using. |
|
6
Done
|
Garnish With Chopped Peanuts and Cilantro If You Like and Serve. |
