Yield: 4 to 6 servings
Ingredients
½ cup unsalted cashews
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
½ cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
More sriracha, to taste
2½ pounds skinless, boneless chicken thighs (about 6)
¼ cup brown sugar (light or dark) or molasses
2 tablespoons squeeze ginger (or finely minced ginger)
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Directions
In a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate and marinate at least 30 min or up to 2 hours.
2 tablespoons Sriracha sauce
3 tablespoons toasted sesame oil
½ cup plus 3 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon cracked black pepper
More sriracha, to taste
2½ pounds skinless, boneless chicken thighs (about 6)
¼ cup brown sugar (light or dark) or molasses
2 tablespoons squeeze ginger (or finely minced ginger)
4 scallions, sliced thin
5 or 6 springs cilantro, tough stems removed and roughly chopped (approximately 2 tablespoons)
Directions
In a large bowl, whisk together sesame oil, ½ cup soy sauce, the hoisin sauce and the black pepper, and hot sauce if using. Add chicken thighs and stir to coat. Refrigerate and marinate at least 30 min or up to 2 hours.
Heat oven to 300 degrees. Combine cashews and Sriracha sauce in a small bowl and stir until nuts are coated. Line a baking pan with foil and spread the coated cashews out on it, then place in the oven and bake until nuts are dry, approximately 20 minutes. Carefully remove the nuts from the foil and let cool, then chop roughly and set aside in a small bowl.
While the cashews are roasting, make the basting sauce: combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
Heat oven to 375. Reuse the foil-lined baking pan, or replace the foil with a new sheet.
While the cashews are roasting, make the basting sauce: combine the remaining 3 tablespoons soy sauce, the brown sugar and the ginger in a small bowl, and whisk until the sugar has dissolved.
Heat oven to 375. Reuse the foil-lined baking pan, or replace the foil with a new sheet.
Remove chicken thighs from marinade and place on foil-lined pan and bake for 15 min. Flip chicken over, baste with half the sauce, and bake 15 minutes. Flip back, basting with the remaining sauce, and bake 10 minutes more. (40 minutes total)
Transfer chicken to a warmed platter, sprinkle with the chopped cashews, the scallions and the cilantro, and serve with rice and a vegetable.
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