Kelly's Asian Glazed Chicken

Thermomix recipe: Kelly's Asian Glazed Chicken. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 800 g boneless, skinless chicken thighs, cut into 3-4 cm pieces
• 45 g peanut oil (3 tbsp)
• 30-40 g fresh garlic (approx. 6-8 cloves), peeled
• 2 small dried red hot peppers (optional), stems removed
• 180 g distilled white vinegar (¾ cup)
• 60 g soy sauce (¼ cup)
• 60 g honey (3 tbsp)
• 10 g cornflour (optional, for thickening)
• 20 g cold water (optional, for thickening)
• To serve: cooked rice or noodles
• For garnish: toasted sesame seeds, sliced spring onions

Instructions

1. Place garlic and dried red peppers (if using) into the Thermomix bowl. Chop 3 sec / Speed 7. Scrape down sides of bowl.
2. Add 45 g peanut oil to the bowl. Sauté 3 min / 120°C / Speed 1.
3. Add the chicken pieces to the bowl. Cook 8 min / 120°C / Reverse / Speed 1. This step will sear the chicken lightly; for a deeper browning, consider pan-frying the chicken separately before adding to the Thermomix.
4. Add 180 g distilled white vinegar, 60 g soy sauce, and 60 g honey to the bowl. Gently stir with the spatula to combine.
5. Place the simmering basket onto the lid instead of the measuring cup to allow for evaporation. Cook 12 min / 95°C / Reverse / Speed 2. Pause halfway through (after 6 minutes) to scrape down the sides and bottom of the bowl with a spatula, ensuring nothing sticks.
6. Check the sauce consistency. If a thicker sauce is desired, mix 10 g cornflour with 20 g cold water in a small bowl to create a slurry. Add the slurry to the Thermomix bowl. Cook an additional 2 min / 90°C / Reverse / Speed 2.
7. Transfer the chicken and sauce to a serving dish. Garnish with toasted sesame seeds and sliced spring onions, if desired.
8. Serve immediately with cooked rice or noodles.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.