8 bone-in, skin-on chicken thigh pieces
1 tbsp vegetable oil
½ cup brown sugar
2 tbsp fish sauce
3 garlic cloves, finely chopped
1 cup coconut water
½ tsp ground black pepper
1 long red chilli, finely sliced
roughly chopped coriander (cilantro), to serve
sliced cucumber, to serve
steamed rice, to serve (click here to see my recipe for how to cook rice)
salt
Simply delicious!!
I made this for the first time for dinner this evening. Simple ingredients, simple technique & a simply delicious result! My chicken thighs were on the larger size so I increased the cooking time & turned them a couple of extra times…..the sauce reduced beautifully, the chicken was tender & moist & the Pickled Carrot accompaniment (also Marion’s recipe) together with streamed rice was a perfect meal, that I will add to our favourite easy dinner repertoire. Many thanks Marion!! 👏👏😋😋🎉🤩🤩
Good but not sticky
I followed the recipe, however, it took longer for me to get the chicken just golden brown. I used a non- stick frying pan on an electric stove so I’m not sure if that is to blame.
My sauce didn’t thicken although it was tasty over the chicken and white rice that I served with scallions.
I would try it again as I enjoyed the flavor.
Family loves it!
Family loved it, and it’s an easy dish with common ingredients.