Kelly's Asian Glazed Chicken

Thermomix recipe: Kelly's Asian Glazed Chicken. Ready in 50 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 800 g boneless, skinless chicken thighs or breasts, cut into 3-4 cm pieces
• 45 g peanut oil
• 70 g fresh garlic, peeled (approx. 1 bulb)
• 2 small dried hot red peppers (optional)
• 180 ml distilled white vinegar
• 60 ml soy sauce
• 60 g honey

Instructions

1. Add 70 g peeled fresh garlic to a clean, dry Thermomix bowl. Chop 3 seconds / Speed 7. Scrape down the sides of the bowl with the spatula.
2. Add 45 g peanut oil and 2 small dried hot red peppers (if using) to the bowl. Sauté 5 minutes / 120°C / Speed 1.
3. Add 800 g chicken pieces to the bowl. Cook 10 minutes / 120°C / Reverse / Speed 1. This step will gently cook and lightly brown the chicken.
4. Add 180 ml distilled white vinegar, 60 ml soy sauce, and 60 g honey to the bowl. Place the simmering basket on the lid instead of the measuring cup to allow for evaporation and prevent splatter.
5. Cook 20 minutes / 95°C / Reverse / Speed 2.
6. Pause the Thermomix. Carefully remove the lid and scrape down the sides and bottom of the bowl with the spatula. Check the consistency of the sauce and the doneness of the chicken. If the sauce is too thin, continue cooking for a few more minutes. If it's too thick, add a splash of water.
7. If a thicker sauce is desired, cook for an additional 5-10 minutes / 95°C / Reverse / Speed 2, keeping the simmering basket on the lid for continued evaporation.
8. To finish and ensure even distribution, cook 1 minute / 90°C / Reverse / Speed 1. Serve immediately with cooked rice or noodles.

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