Ingredients
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1 tablespoon butter
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1 tablespoon vegetable oil
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1 1/2 lbs boneless skinless chicken thighs
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3/4 cup water
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1/3 cup sugar
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2 tablespoons shallots or 2 tablespoons sweet onions, finely chopped
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2 tablespoons oyster sauce
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2 tablespoons white vinegar
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1 tablespoon fish sauce
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1 tablespoon lime juice
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1 teaspoon garlic, minced (or more to your taste)
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1 teaspoon soy sauce
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1/2 star anise
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2 tablespoons cilantro, chopped
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1/3 cup roasted peanuts, chopped
Instructions
- Heat butter and oil in a large frying pan over medium heat.
- Open chicken thighs to lie flat in the pan and brown on both sides, in batches if necessary. Set chicken aside.
- Remove all but 1 Tbsp of fat from the pan, then add remaining ingredients except peanuts and cilantro.
- Stir and simmer until the sauce becomes thickened and syrupy, about 15 minutes. Taste carefully (it's very hot!) and add more garlic and vinegar if necessary to your taste.
- Return the chicken to the pan, coat with syrup and cook until chicken is cooked through. If the glaze becomes too thick add a small amount of water and stir. Remove star anise if using.
- Garnish with chopped peanuts and cilantro if you like and serve.