Coconut-Kissed Chicken and Chile | James Beard Foundation

Name: Coconut-Kissed Chicken and Chile | James Beard Foundation
Ingredients: 4 medium-large boneless, skinless chicken thighs (about 1 2/3 pounds total); 1 teaspoon grated or minced and mashed peeled ginger; 1 1/2 teaspoons cornstarch; Rounded 1/4 teaspoon fine sea salt; 1 1/2 teaspoons Caramel Sauce, or 1 teaspoon molasses; 1 tablespoon fish sauce; 3/4 cup coconut water, plus more as needed; 1/4 to 1/2 teaspoon sugar (optional); 1 1/2 tablespoons virgin coconut oil; 1 1/2 tablespoons finely chopped shallots; 1 or 2 chiles, such as Fresno, jalapeño, or cayenne, cut into rings, with seeds intact

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The availability of coconut water, which is so popular nowadays, makes this dish possible. It was inspired by a roasted game bird recipe in Làm Bếp Giói, the Vietnamese equivalent of the Joy of...

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Ingredients

4 medium-large boneless, skinless chicken thighs (about 1 2/3 pounds total)
1 teaspoon grated or minced and mashed peeled ginger
1 1/2 teaspoons cornstarch
Rounded 1/4 teaspoon fine sea salt
1 1/2 teaspoons Caramel Sauce, or 1 teaspoon molasses
1 tablespoon fish sauce
3/4 cup coconut water, plus more as needed
1/4 to 1/2 teaspoon sugar (optional)
1 1/2 tablespoons virgin coconut oil
1 1/2 tablespoons finely chopped shallots
1 or 2 chiles, such as Fresno, jalapeño, or cayenne, cut into rings, with seeds intact