Sweet and Sour Bangkok-Style Chicken with Chiles
Andrew Zimmern's Kitchen Adventures. On my first visit to Malaysia, I found myself in Penang sitting in a small Thai cafe near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, and when I was done, I began interrogating the chef about the dish and came blank. Language barriers were one issue. The fact that I was a foot taller and twice this guy’s weight didn’t help, either. So I returned the next day with my crew, ordered the dish again, and this time positioned myself at his elbow while he made this dish. Now, in most of Asia, when someone is stir-frying, they have a dozen or so sambals and sauces already cooked, seasoning purees of all kinds already pounded in a mortar and so on, so it took me ordering this dish several times that day to figure it out, but it was worth it. This recipe serves four to six people as an entree and can also be made with any protein imaginable. I have done this dish with halved lobsters, pork chops, quail, shrimp, even lamb chops, to much applause from the assembled hordes. The funniest part about this recipe is the joy it brings to people who notice that Simply Heinz ketchup is part of the recipe. I love to use Heinz’s corn syrup-free ketchup as an ingredient in cooking; the stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties. Serve it with plenty of Asian short-grain or Thai sticky rice, a tart salad (anything from arugula with lemon and oil to spicy green papaya works superbly) and some steamed green vegetables.
Andrew Zimmern's Kitchen Adventures. On my first visit to Malaysia, I found myself in Penang sitting in a small Thai cafe near New Lane, and I ordered something called Bangkok Chicken. I almost ate the plate, and when I was done, I began interrogating the chef about the dish and came blank. Language barriers were one issue. The fact that I was a foot taller and twice this guy’s weight didn’t help, either. So I returned the next day with my crew, ordered the dish again, and this time positioned myself at his elbow while he made this dish. Now, in most of Asia, when someone is stir-frying, they have a dozen or so sambals and sauces already cooked, seasoning purees of all kinds already pounded in a mortar and so on, so it took me ordering this dish several times that day to figure it out, but it was worth it. This recipe serves four to six people as an entree and can also be made with any protein imaginable. I have done this dish with halved lobsters, pork chops, quail, shrimp, even lamb chops, to much applause from the assembled hordes. The funniest part about this recipe is the joy it brings to people who notice that Simply Heinz ketchup is part of the recipe. I love to use Heinz’s corn syrup-free ketchup as an ingredient in cooking; the stuff is awesome and very traditional in many parts of southern Asia, where tomato-vinegar-sugar sauces have been used for centuries. The heat-sweet factor here is phenomenal, and I think this recipe is the one my friends clamor for the loudest when we plan dinner parties. Serve it with plenty of Asian short-grain or Thai sticky rice, a tart salad (anything from arugula with lemon and oil to spicy green papaya works superbly) and some steamed green vegetables.
- 1/4 cup sugar
- 1 1/2 teaspoons cinnamon
- kosher salt
- 1 cup boiling water
- 1 cup frozen peas thawed
- 1/2 cup white vinegar
- 1 cup ketchup
- 3 tablespoons peanut oil
- 5 dried ã¡rbol chiles split lengthwise and seeds removed
- 3 thai red chiles
- 4 lemongrass stalks tender inner white part only minced (about 1/3 cup)
- 8 shallots, chopped (2 cups)
- 8 garlic cloves chopped
- 12 small skinless boneless chicken thighs (3 pounds)
- 1 tablespoon ground turmeric
- 2 carrots, cut into 1/4-inch dice
- 1/2 cup lightly packed mint leaves coarsely chopped
- Carbohydrate 15.3129960963154 g
- Cholesterol 0 mg
- Fat 7.04573209669466 g
- Fiber 1.67019879371384 g
- Protein 2.18519304208779 g
- Saturated Fat 1.19565232857345 g
- Serving Size 1 1 Serving (120g)
- Sodium 2822.33211492387 mg
- Sugar 13.6427973026016 g
- Trans Fat 0.422366124282491 g
- Calories 129 calories
Step-by-step
- In a heatproof bowl, soak the arbol chiles in the boiling water until softened, about 10 minutes. Drain the chiles.
- In the bowl of a food processor, combine the arbol chiles with the Thai chiles, lemongrass, shallots and garlic and puree until smooth.
- In a medium bowl, toss the chicken with the turmeric, cinnamon and 1 tablespoon of kosher salt.
- In a large, deep skillet, heat the oil until shimmering. Add half of the chicken thighs and cook over moderately high heat, turning once, until browned on both sides, about 8 minutes total; transfer to a plate. Repeat with the remaining chicken.
- Add the chile puree to the skillet and cook over moderate heat, stirring, until golden brown, about 5 minutes. Add the ketchup, vinegar, sugar and 1/2 cup of water and bring to a simmer.
- Return the chicken to the skillet and simmer over moderately low heat until the chicken is tender and cooked through, about 15 minutes.
- Meanwhile, in a medium pot of salted boiling water, cook the carrots until crisp-tender, about 3 minutes; drain.
- Add the carrots and peas to the chicken and simmer until heated through, about 5 minutes.
- Stir in the mint and season with salt.
- Transfer the chicken to a platter and spoon the sauce over the top.
Sweet and Sour Bangkok-Style Chicken: A Culinary Adventure
My love affair with Thai cuisine began unexpectedly, during a trip to Malaysia. I found myself in a small, unassuming cafe in Penang, drawn in by the aroma of something delicious. I ordered the "Bangkok Chicken," a dish that would forever change my perspective on sweet and sour. The flavors were a revelation – a perfect balance of spicy, tangy, and sweet. I devoured the entire plate, instantly captivated. But the true adventure began when I tried to understand how this culinary magic was created.
The language barrier proved to be a significant obstacle, especially when trying to glean details from the chef. Undeterred, I returned the next day with my crew, determined to uncover the secrets behind the dish. I spent hours observing the chef, meticulously documenting each step and ingredient. It wasn't easy – Thai cooking often involves a complex interplay of pre-made sauces and carefully measured spice blends. I had to order the dish several times before I finally had a thorough grasp of the process. The resulting recipe became a favorite amongst friends and family.
What makes this dish so special? It's the unexpected joy it brings. People are often surprised to learn that a key ingredient is Heinz ketchup – the simplicity of this unexpected element contrasting beautifully against the more exotic flavors. But the use of ketchup in this recipe is far from unusual in Southeast Asia, where sweet and sour sauces have been perfected over centuries. In this recipe, the Heinz ketchup is entirely appropriate to the tradition of many Asian sweet-and-sour sauces. The result is a harmonious blend of sweet and sour with just the right amount of chili-induced heat.
This isn't just a dish, it's an experience. The vibrant colors, the intoxicating aroma, and the explosion of flavors on the palate create a truly unforgettable culinary journey. It’s a versatile recipe, easily adaptable to different proteins. I’ve used it with everything from lobster to lamb, and each time it's met with enthusiastic approval. The beauty of this dish lies in its adaptability and the perfect balance of ingredients that work in stunning harmony to produce a memorable meal. This isn't just a recipe, it is a passport to a whole new range of flavors and culinary explorations.
The best way to serve this dish is with a side of Asian short-grain rice or Thai sticky rice to soak up the delicious sauce. A tart salad, such as arugula with a lemon vinaigrette, or a spicy green papaya salad, adds a refreshing counterpoint to the richness of the chicken. Some steamed green vegetables complete the meal, offering a healthy and balanced addition. More than just a meal, it's an invitation to culinary adventure.
This recipe transcends the ordinary; it's a testament to the power of unexpected flavor combinations and a reminder that sometimes, the simplest ingredients can create the most extraordinary dishes. The sweet and sour balance, the subtle heat of the chilies, and the satisfying texture of the chicken all contribute to a truly memorable dining experience. It's a dish that invites sharing, conversation, and a celebration of good food and good company. It’s the kind of meal that transforms a simple dinner into a memorable event, a flavorful exploration of Thai cuisine and a journey to the heart of Southeast Asia. So, gather your ingredients, embark on this culinary adventure, and prepare to be amazed.
Ingredients: The recipe calls for a variety of fresh and vibrant ingredients that contribute to its unique flavor profile. From the fragrant lemongrass and garlic to the fiery Thai chilies and the subtle sweetness of the ketchup, each element plays a crucial role in creating the dish's distinct character. The careful balance of sweet, sour, and spicy creates a harmonious blend that's both satisfying and unforgettable.
