Braised Sweet-And-Sour Chicken Thighs
serves 4
Leftover homemade Thai curry paste can be used to make this succulent sweet-and-sour chicken dish made with dark brown sugar and rice wine vinegar.
8 chicken thighs, preferably skinless and boneless
1/4 cup flour
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/4 cup fish sauce mixture
1 tablespoon red Thai curry paste
2 tablespoons dark brown sugar
2 tablespoons rice wine vinegar
1 cup water
prep: 25 minutes
total: 40 minutes
large saucepan
1. Dredge the chicken pieces in flour and pat off any excess. Heat the oil in a large saucepan. Add the chicken in 2 batches and brown on both sides; set aside.
2. Drain off all but 2 teaspoons of the oil in the pan. Add the onion and cook until softened, about 2 minutes.
3. Add the garlic, fish sauce mixture, curry paste, brown sugar, vinegar and water. Stir to combine and bring to a boil.
4. Add the chicken and any juices that have collected on the plate and simmer until done, 30 minutes for bone-in thighs, 10 minutes for boneless thighs.
