Empty My Fridge
Easy chilli lime; no-marinade, one-pan, sticky-glaze-in-minutes!
Ingredientes
- Chicken thigh · trimmed8
- Cornstarch3 colheres de sopa
- Salt½ colher de chá
- Black pepper½ colher de chá
- Sesame oil1 colher de sopa
- Rapeseed oil1 colher de sopa
- Molho shoyu2 colheres de sopa
- Lime4 colheres de sopa
- Honey2 colheres de sopa
- Brown sugar2 colheres de sopa
- Garlic · peeled minced3
- Chili pepper · sliced2
- Sesame seed
- Chili flake · flakes
- Scallion · sliced
Modo de preparo
- Put the chicken thighs on a board. Mix 2 tablespoons of the cornflour with the salt and pepper and sprinkle over both sides of the thighs.
- Heat the sesame and rapeseed oil in a large frying pan over medium-high heat.
- Add the chicken and fry for 6 to 7 minutes, turning once, until golden.
- Meanwhile, mix the soy sauce, lime juice, honey, brown sugar, garlic, chillies and the remaining 1 tablespoon of cornflour in a small bowl.
- Once the chicken is golden, pour the sauce over it in the pan. Bring to the boil, then simmer for 5 minutes until thickened.
- Top with sesame seeds, chilli flakes, lime wedges and spring onions, then serve.
Resumido do vídeo de Kitchen Sanctuary. Assista para ver os detalhes.
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