20-minute chicken braised in sweet spicy sauce
Chicken thigh fillets are browned on both sides then braised in a sauce made with calamansi juice, fish sauce, honey, garlic, ginger and chilies.
Servings 4 people
Ingredients
- 500 grams skin-on chicken thigh fillets (1.1 pounds)
- 2 tablespoons cooking oil
Sauce
- ¼ cup calamansi juice
- ¼ cup honey
- ¼ cup fish sauce
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
To serve
- cooked rice
- finely sliced scallions
Instructions
- Press the chicken fillets between stacks of paper towels to remove surface moisture.
- Set the stove on HIGH and heat the cooking oil in a pan.
- Arrange the chicken fillets in a single layer, skin side down, and cook until the skins are lightly browned. Flip to brown the opposite sides.
- Stir together all the ingredients for the sauce with a quarter cup of water.
- Pour the mixture over the chicken and bring to the boil.
- Cover the pan, set the heat to low and cook the chicken fillets in the sauce for 10 minutes, flipping them over halfway through.
- Uncover the pan, turn up the heat to HIGH and continue cooking the chicken fillets, flipping them every minute, until the sauce has thickened and reduced.
- Scoop rice into shallow bowls, arrange a chicken on top, drizzle in some sauce and garnish with scallions.
