Sweet, Spicy & Sticky Thai Chicken Pieces That Are Finger-Licking Good

You won't be able to resist licking off your fingers with the sticky, sweet and spicy sauce of these Thai-inspired chicken pieces. They are also great with coconut rice, culminating in a heavenly fragrance that's just perfect with a fresh side of lush mangoes.

Yield: Serves 6
Prep Time: 45 mins
Cook Time: 60 mins
Difficulty Level: 4/5

Ingredients

• ⅓ cup (100 g) curry paste
• ⅓ cup (80 ml) fish sauce
• ⅔ cup (150 g) brown sugar
• 1 tbsp finely grated fresh ginger
• 2 cloves garlic, crushed
• 1.5 kg chicken pieces (we used a combination of thigh and breast fillets with skin on)

COCONUT RICE

• 3 cups (600 g) jasmine rice
• 400 ml coconut milk
• 300 ml water

TO SERVE

• Limes
• Cucumber
• Coriander
• Green onions
• Fresh mango
• Snow peas,
• Chilli

Steps

01. To make the marinade, combine the curry paste, fish sauce, sugar, ginger and garlic in a bowl.

02. Place chicken in a medium dish; pour over two-thirds of the marinade; reserve remaining marinade. Refrigerate for at least 30 mins or overnight.

03. Meanwhile, make coconut rice.

04. Preheat a barbecue flat plate or griddle pan to medium low. Place a piece of baking paper onto plate or pan, this will prevent the marinade from burning.

05. Drain chicken from the marinade and discard marinade. Cook chicken pieces over low heat for about 15 mins until browned on both sides and cooked through. When chicken is almost cooked baste with reserved marinade.

Serve chicken with coconut rice and accompaniments.

COCONUT RICE

01. Soak rice in a bowl of cold water for 15 mins.

02. Drain. Rinse rice well until water is almost clear.

03. Place rice, coconut milk and the water in a medium non-stick saucepan over medium-high heat. Cook, stirring, until only just beginning to boil. Reduce heat to low; simmer, covered, for about 12 mins until liquid is absorbed.

04. Remove from heat. Stand, covered without lifting lid, for 15 mins. Fluff with a fork.

TIP

If you are using chicken pieces on the bone, the cooking time will be longer. Cook with the lid down on the barbecue or if cooking on the stove top griddle pan, cover loosely with foil.

Photo: bauersyndication.com.au