Thai Turmeric Chicken (Gai Yang Khamin)

• 份量: 5 servings
• 總時間: 3 hours 50 minutes

食材

5 large chicken thighs, skin-on, bone-in (~1.2kg/2.4lb, Note 1)

4 garlic cloves (, finely minced or crushed using garlic press)

2 tbsp fish sauce

2 1/2 tbsp oyster sauce

1 tsp white pepper (, ground, sub black)

1 tbsp ground turmeric

1/4 cup brown sugar (tightly packed cup)

步驟

Marinade chicken - Mix Marinade ingredients in a large bowl. Add chicken and toss to coat. Marinade for at least 3 hours, preferably overnight.

Preheat oven to 180°C/350°F (160°C fan-forced).

Prepare - Line a tray with baking paper/parchment paper. Place chicken on the tray, skin side up. Scrape all Marinade out of th bowl and dab onto chicken.

Bake for 40 minutes, basting at the 30 minute and 40 minute mark using the tray juices to make it golden brown and sticky, and rotate the tray as needed for even colour.

Increase the oven temperature to 200°C/390°F (180°C fan-forced). Pop the chicken back in for a final 10 minutes to caramelise the skin.

Rest for 3 minutes before serving with jasmine or coconut rice, and plain chunks of tomato and cucumber the Thai way!

營養

• 每份大小: 260 g
• 卡路里: 505 kcal
• 總脂肪: 34 g
• 飽和脂肪: 9 g
• 不飽和脂肪: 21 g
• 反式脂肪: 0.2 g
• 膽固醇: 200 mg
• 鈉: 972 mg
• 總碳水化合物: 15 g
• 膳食纖維: 0.5 g
• 總糖: 11 g
• 蛋白質: 34 g