Chili Coconut Broth with Sweet n Sticky Chicken Thighs
Chili Coconut Broth with Sweet n Sticky Chicken Thighs
Ingredients
For the Sweet n Sticky Chicken Thighs
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic powder
- 1 tablespoon oil, for searing
For the Chili Coconut Broth
- 1 tablespoon oil, for sautéing
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 knob ginger, grated (about 1 tablespoon)
- 2 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon brown sugar
- 1 tablespoon chili crunch
- salt, to taste
For Garnish
- fresh cilantro, chopped, as needed
- green onions, sliced, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 2 min
- 2
In a medium bowl, combine the soy sauce, honey, chili garlic sauce, grated ginger, and garlic powder. Whisk until well combined.
⏱️ 3 min
- 3
Add the dried chicken thighs to the marinade bowl, tossing to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 4
While the chicken is marinating, begin preparing the chili coconut broth. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
⏱️ 2 min
- 5
Add the sliced red onion to the pot and sauté for 5-7 minutes, until softened and translucent.
⏱️ 6 min
- 6
Stir in the minced garlic and grated ginger. Cook for 1 minute more, until fragrant.
⏱️ 1 min
- 7
Add the red curry paste to the pot and cook for another 1 minute, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 1 min
- 8
Pour in the can of coconut milk and chicken broth. Stir well to combine.
⏱️ 1 min
- 9
Add the fish sauce, lime juice, brown sugar, and chili crunch to the broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it continue to simmer gently while you cook the chicken.
⏱️ 5 min
- 10
Remove the chicken from the refrigerator. Heat 1 tablespoon of oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 2 min
- 11
Carefully place the chicken thighs, skin-side down, into the hot pan. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 7 min
- 12
Flip the chicken thighs and cook for another 5-7 minutes on the other side, until browned.
⏱️ 7 min
- 13
Pour the remaining marinade from the bowl over the chicken in the pan. Continue to cook for 3-5 minutes, spooning the sauce over the chicken, until the sauce has thickened and coats the chicken in a glossy, sticky glaze. Ensure the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 5 min
- 14
Taste the chili coconut broth and season with salt as needed.
⏱️ 1 min
- 15
To serve, ladle the warm chili coconut broth into individual serving bowls. Top each bowl with a sweet n sticky chicken thigh.
⏱️ 2 min
- 16
Garnish generously with fresh cilantro and sliced green onions before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chili Coconut Broth with Sweet n Sticky Chicken Thighs
For the Sweet n Sticky Chicken Thighs
- 4 chicken thighs, bone-in, skin-on
- 1/4 cup soy sauce
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 teaspoon ginger, grated
- 1/2 teaspoon garlic powder
- 1 tablespoon oil, for searing
For the Chili Coconut Broth
- 1 tablespoon oil, for sautéing
- 1 red onion, sliced
- 2 garlic cloves, minced
- 1 knob ginger, grated (about 1 tablespoon)
- 2 tablespoons red curry paste
- 1 can coconut milk, 13.5 ounce
- 4 cups chicken broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 tablespoon brown sugar
- 1 tablespoon chili crunch
- salt, to taste
For Garnish
- fresh cilantro, chopped, as needed
- green onions, sliced, as needed
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. This helps achieve crispy skin.
⏱️ 2 min - 2
In a medium bowl, combine the soy sauce, honey, chili garlic sauce, grated ginger, and garlic powder. Whisk until well combined.
⏱️ 3 min - 3
Add the dried chicken thighs to the marinade bowl, tossing to ensure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 4
While the chicken is marinating, begin preparing the chili coconut broth. In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat.
⏱️ 2 min - 5
Add the sliced red onion to the pot and sauté for 5-7 minutes, until softened and translucent.
⏱️ 6 min - 6
Stir in the minced garlic and grated ginger. Cook for 1 minute more, until fragrant.
⏱️ 1 min - 7
Add the red curry paste to the pot and cook for another 1 minute, stirring constantly, to toast the spices and deepen the flavor.
⏱️ 1 min - 8
Pour in the can of coconut milk and chicken broth. Stir well to combine.
⏱️ 1 min - 9
Add the fish sauce, lime juice, brown sugar, and chili crunch to the broth. Bring the mixture to a gentle simmer, then reduce the heat to low and let it continue to simmer gently while you cook the chicken.
⏱️ 5 min - 10
Remove the chicken from the refrigerator. Heat 1 tablespoon of oil in a large skillet or cast-iron pan over medium-high heat until shimmering.
⏱️ 2 min - 11
Carefully place the chicken thighs, skin-side down, into the hot pan. Sear for 5-7 minutes until the skin is deeply golden brown and crispy.
⏱️ 7 min - 12
Flip the chicken thighs and cook for another 5-7 minutes on the other side, until browned.
⏱️ 7 min - 13
Pour the remaining marinade from the bowl over the chicken in the pan. Continue to cook for 3-5 minutes, spooning the sauce over the chicken, until the sauce has thickened and coats the chicken in a glossy, sticky glaze. Ensure the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 5 min - 14
Taste the chili coconut broth and season with salt as needed.
⏱️ 1 min - 15
To serve, ladle the warm chili coconut broth into individual serving bowls. Top each bowl with a sweet n sticky chicken thigh.
⏱️ 2 min - 16
Garnish generously with fresh cilantro and sliced green onions before serving.
⏱️ 1 min