Tiger Chicken Thighs with Crunchy Asian Slaw
Marinated with spicy Asian flavors and served with rice and along side a delicious crunchy green cabbage slaw.
This is recipe I originally made in 2015 and on this occasion, I specifically made it to be accompanied not only by the titular Crunchy Asian Slaw, but also with a homemade Peach-Mango Chutney that pairs well with this recipe.
Tiger Sauce
I originally found this chicken recipe while searching the Internet but it was heavily modified based on the ingredients I had on hand. I first used a store-bought salad dressing called, Naturally Fresh Ginger Dressing. The second time, I used a bottle of Newman's Own Sesame Ginger Salad Dressing and was equally happy with the results. As the title of the recipe implies, however, I have settle on Tiger Sauce as the victor. Really, though, any brand of ginger-based salad dressing or Asian marinade will work well, however. Funny thing about Tiger Sauce, however, is that it originated in Louisiana.
I married the Asian flavors of the marinade with a crunchy peanut Cole Slaw recipe. The two recipes together were a perfect match! You can buy a head of cabbage and go to the trouble of shredding it yourself, but I find it easier just to buy the store-bought bag of pre-made Cole Slaw mix, which generally has a couple of different kinds of cabbage and some shredded carrots.
I used the Kitchen Tapestry recipe for Asian Vinaigrette for the Crunchy Asian Slaw, and both recipes are posted below.
Tiger Chicken Thighs with Crunchy Asian Slaw
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1/4 cup Tiger Sauce
- 1/4 cup lemon juice
- 1 tbsp garlic, minced
- 3 tbsp vegetable oil
- 3 tbsp rice vinegar
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp dried lemon peel
- 1 medium head green cabbage, shredded (or 16 ounce bag store-bought Cole Slaw mix, like Dole)
- 1 1/2 cups roasted peanuts
- 5 green onions, finely chopped
- 1 cup fresh cilantro, chopped
- Kitchen Tapestry's recipe for Asian Vinaigrette
Instructions
- Combine all of the ingredients except the chicken in a mixing bowl and whisk well to combine.and mix well
- Put the chicken pieces in a large zip lock bag and pour in the marinade. Push out the excess air, and refrigerate the chicken in the marinade taking care to make sure all of the chicken is in contact with the marinade.
- Allow the chicken to marinade at least 4-6 hours.
- Pre-heat the oven to 425°F.
- Remove the chicken from the marinade, and shake off any excess liquid. Then, lay out the chicken pieces in a single layer on an oiled broiler-proof baking sheet, sheet pan or roasting pan. Discard the marinade.
- Roast the chicken 40-50 minutes, turning the thighs over half way through the cooking time.
- When the chicken is done, turn on the broiler on high. Broil the chicken about six inches from the heat source until the chicken is bubbly and slightly crisp. A little char is good.
- Serve with Jasmine, Basmati or White Rice. This dish is also delicious accompanied by the Kitchen Tapestry recipe for Mango-Peach Chutney.
- Make the Kitchen Tapestry recipe for Asian Vinaigrette.
- Pulse the peanuts in a food processor until coarsely chopped.
- Combine the slaw, green onions and cilantro, but do not add the peanuts or the dressing until just ready to serve. This will ensure everything stays crisp and crunchy.
- When ready, just add the the peanuts and dressing to the greens, and toss well to combine.
Crunchy Asian Slaw
Ingredients
- 1 small head green cabbage, shredded (or 10 oz store-bought "Angel Hair" Cole Slaw mix, like Dole)
- 1/2 English cucumber, julienned or finely diced
- 1/2 green bell pepper, julienned or finely diced
- 1/2 red bell pepper, julienned or finely diced
- 1/2 cup roasted peanuts
- 3 green onions, finely chopped
- 1/2 cup loosely packed fresh cilantro, chopped
- Kitchen Tapestry's recipe for Asian Vinaigrette
Instructions
- Make the Kitchen Tapestry recipe for Asian Vinaigrette.
- Pulse the peanuts in a food processor until coarsely chopped.
- Combine the slaw, cucumber, red bell pepper, green bell pepper, green onions and cilantro, but do not add the peanuts or the dressing until just ready to serve. This will ensure everything stays crisp and crunchy.
- When ready, just add the the peanuts and dressing to the greens, and toss well to combine.
Salad Dressing Repository - Asian Vinaigrette
Ingredients
- 1/4 cup lime juice
- 1/4 cup light soy sauce (like, Kikkoman Less Sodium)
- 1/8 cup seasoned rice wine vinegar (like, Marukan)
- 1 tbsp powdered mustard (like, Coleman's)
- 1 tsp lemon pepper (like, Mrs. Dash)
- 1/2 tsp toasted sesame seed oil
- 1 tsp toasted sesame seeds
- 1/2 cup avocado oil
Instructions
- Place all ingredients except the oil in a mixing bowl and whisk vigorously to combine.
- Add the oil a little at a time while whisking constantly until an emulsion is formed and the oil and vinegar do not separate.
- Allow the dressing to rest at room temperature for an hour before adding to the salad.
