Tangy chicken tops sweet-and-sour version

  • By J.M. Hirsch Associated Press
  • Thursday, March 20, 2014 7:23pm
  • Life

The trouble with sweet-and-sour chicken is that the flavor is mostly sweet — too sweet, at that — and weirdly acidic. It never seems to deliver on the satisfying balance of gently sweet and teasingly sour that I hope for.

But a recipe in a British food magazine recently inspired me to create a better version. The recipe in BBC GoodFood magazine was for caramel chicken wings, though I wasn’t much interested in the wings themselves. It was the caramel-based sauce that intrigued me. Spiked with ginger, lime juice and fish sauce, it seemed just right for what I wanted.

The result is deliciously sweet, but equally tangy and savory. Be warned: This isn’t the gloopy red sweet-and-sour with pineapple and cherries you know from the takeout box. It is much better.

Sweet-and-tangy caramelized chicken thighs

1/2 cup sugar

1/4 cup water

1/4 cup fish sauce

2 tablespoons low-sodium soy sauce

1 tablespoon grated fresh ginger

Juice of half a lime

1 tablespoon canola or vegetable oil

3 pounds boneless, skinless chicken thighs, trimmed and cut into 1/2-inch strips

Scallions, thinly sliced, to garnish

Fresh cilantro, chopped, to garnish

In a large saucepan over medium heat, combine the sugar and water. Bring to a simmer and cook without stirring for about 10 minutes, or until the sugar has browned and thickened to caramel. Stir in the fish sauce, being careful of sputtering, then the soy sauce, ginger and lime juice. Return to a simmer. Meanwhile, in a large saute pan over medium, heat the oil. Add the chicken and cook, stirring often, for 20 minutes, or until cooked through. When the chicken has cooked, use a slotted spoon or tongs to transfer the chicken (but none of the liquid in the pan) into the caramel sauce. Toss to coat the chicken with the sauce, then transfer it to a serving platter. Top with scallions and cilantro.

Start to finish: 30 minutes.

Serves 6.

Nutrition information per serving: 400 calories; 170 calories from fat (43 percent of total calories); 19 g fat (5 g saturated; 0 g trans fats); 150 mg cholesterol; 14 g carbohydrate; 0 g fiber; 13 g sugar; 42 g protein; 1260 mg sodium.

(Recipe adapted from the November 2013 issue of BBC GoodFood magazine)

More in Life

This beefy ex-cop has a delicate hobby: intricate paper-cut art

You can see Tom Sacco’s creations at the upcoming Everett Art Walk.

Kamiak student Aidan Norris (center) drags Matthew Ninh into a scene as Mitchell Beard (left) reads his lines. (Ian Terry / The Herald)
Joy, disappointment at Kamiak High’s ‘Spamalot’ auditions

More than 80 students try out for 45 roles in the outrageous Monty Python musical comedy.

Arlington eagle fest wants your nature-themed artwork, haiku

Local residents of an artistic bent are invited to submit… Continue reading

What’s new for 2018 for travelers in Scandinavia

Sweden, Norway and Finland have embarked on many urban, cultural and transit projects.

Kia Rio subcompact takes a classy step up in 2018

A new design, roomier cabin, and better fuel economy are among the improvements on the 2018 Kia Rio.

Overcome your fear of death, in a book title at least

Three novels about death worth reading at Everett Public Library.

Dolores O’Riordan was lead singer of Irish band The Cranberries

The police force said the death was being treated as “unexplained.”

‘Trump saying something racist isn’t exactly news anymore:’ ‘SNL’

The week’s news was dominated by reports that Trump disparaged Haiti, El Salvador and all of Africa.

Bald eagle no longer listed as ‘sensitive species’ in the state

A recent study found that eagle numbers are strong throughout Washington.

Most Read