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Are you ready for the challenge? Do you have what it takes to bring the mango, the chicken, and the spirits and spice together in perfect harmony? We believe in you, dear reader. We believe that you have the power to create something truly extraordinary in your kitchen.
Embark on this culinary escapade and explore the flavors of Asian Mango Spirits and Spice together. Get ready to blow your apron off with this recipe that's as bold, flavorful, and adventurous as you are.
Ingredients:
- 1 bottle coconut aminos
- 3 T Spirits & Spice Whipped Mango Vinegar
- 1/4 C garlic, peeled - minced
- 1/4 C ginger, peeled - minced
- 1/4 onion - julienne
- 4 chicken thighs
- 2 T - Toasted white sesame seeds
- 3 T Sesame Oil
- 1/4 Green onion - sliced thin
- Pink Himalayan Salt - to taste
- Fresh Crushed Black Pepper - to taste
Small Wares:
- Medium mixing bowl
- 2 sauté pans - large, medium, WITH LIDS
- Tongs
- Spatula
- Small sheet tray
- Small roasting rack
Instructions:
1. In medium sauté pan, sauté onions, garlic, and ginger, in sesame oil over low-medium heat. Cover and stir intermittently until golden - dark golden brown color and consistency.
2. In small sauté pan reduce coconut aminos over low heat until light napé consistency (lightly coats spoon). Add Spirits & Spice Whipped Mango Vinegar, continue to reduce until napé consistency. Add ginger / garlic / onion mix and simmer over low heat, covered.
3. Lightly season chicken thighs with salt and pepper. Heat large sauté pan over high heat for 2-3 minutes. Sear chicken thighs in pan, developing brown crisp on each side. Reduce heat to low and pour over coconut amino sauce. Cover and
simmer. Flip chicken 2-3 times, continue to reduce sauce to desired consistency with lid off.
4. Place chicken on roasting rack and finish in oven for 2-3 minutes @ 300-350 degrees (oven dependent) to caramelize glaze.
5. Serve with sesame seeds and green onion garnish.
Exclusive Spirits & Spice Recipe by ChefKas
