Life is full of little pleasures and one of them is the fish sauce 🙂 It takes a lot to appreciate this pungent bottle of sauce because well, it just smells. Despite the heavy smell and acrid fishy taste, it is one of my pantry essentials because it brings a depth of complexity to creating Asian flavours. Remember though, with the fish sauce, a little dash goes a long way.
When you marry chicken and fish sauce together, not only do you get an (almost) permanent fixture on the dining table, you’ll also get a very happy and contented family. The marriage between fish sauce and chicken was tried and tested, check out my attempt at Adam Liaw’s Fish sauce roast chicken – it was good!
In this recipe, the sugar load and fish sauce gives a beautiful glaze and crispy caramelisation around the chicken fillets. Then when you add the dried chilli flakes, your mouth goes Va-Va-Voom.
Sticky Roasted Thai Chicken (adapted from Donna Hay’s Fast Weeknight)
4 pcs bone-in chicken thigh fillets, skin on
2 lemongrass (white part only), finely chopped
1/4 cup brown sugar
1/4 cup fish sauce
1/4 cup light soy sauce
1 tbsp dried chilli flakes
1 tbsp grated ginger
1. Pre-heat oven to 200 celsius. Mix chopped lemongrass, sugar, fish sauce, soy sauce, chilli flakes and grated ginger in a bowl. Do a quick taste test and adjust.
2. Evenly coat chicken fillets with marinade and then place them in a lined roasting tray. Repeat the same for the rest of chicken fillets.
3. Place the roasting tray in the oven, turning once and roast for about 25 – 30 minutes or until golden, sticky and cooked through. While roasting, consistently baste the chicken fillets with the leftover marinade.
4. Remove and rest for 3 – 5 minutes. Serve with steamed rice and blanched gai lan or choy sum. Pour over the remaining pan juices.