In which I continue my explorations into cooking with condiments that make my mouth happy but my tummy gurgle...this week it was Seared Chicken with Sriracha Barbecue Dipping Sauce again from the July 2004 issue of Cooking Light. Barbecue, Thai-style. Carol and Dan agreed with me that the dipping sauce was awesome, spicy and addictive but not too spicy, and I think it would go well with pretty much anything, not just chicken. Carol made a yummy salad to round out the meal. And Richter loved the smell of the fish sauce in the marinade.
Combine 1/2 cup chopped shallots, 2 tablespoons sugar, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 4 garlic cloves, minced; stir in 1/2 teaspoon dark sesame oil. Place shallot mixture in a large zip-top plastic bag; add 8 (2-ounce) skinless, boneless chicken thighs to bag. Seal and marinate in refrigerator 3 hours to overnight, turning bag occasionally.
Combine 3 tablespoons ketchup, 1 tablespoon Sriracha, 2 teaspoons honey, 1 teaspoon grated peeled fresh ginger, 4 teaspoons rice vinegar.
Heat 1 teaspoon dark sesame oil in a large nonstick skillet over medium-high heat. Remove chicken from bag; discard marinade. Add chicken to pan; cook 2 minutes on each side or until browned. Cover, reduce heat to medium-low, and cook 8 minutes or until done, turning twice. Serve with ketchup mixture. Yield: 4 servings.Posted by astraea on July 11, 2004 | TrackBack