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Sweet and Sour Thai Chicken

Updated: May 28, 2020

Here is another recipe from several years ago, this had involved into my soy-glazed chicken, which I posted last year. - Enjoy



2 to 3lbs. Bone-in chicken thighs, legs or both – skin on

2 cups of buttermilk

2 tablespoons of hot sauce of choice

Salt and pepper to taste


1 cup of raw honey

½ cup of pineapple juice

1/3 cup soy sauce, low salt

¼ cup of red wine vinegar

¼ cup plum sauce

1 tablespoon of hot sauce of choice

1 tablespoon tomato paste

1 tablespoon of corn starch

1 teaspoon fish sauce

1 lime juice and zested

1 shallot, minced

4 cloves of garlic, minced

1 inch of fresh ginger, grated

½ to 1 teaspoon red pepper flakes

Salt and pepper to taste


Place chicken in a large bowl.

Whisk together the buttermilk, hot sauce, salt, and pepper. Pour over chicken, cover, and chill in the fridge for 4 to 5 hours or overnight.

Preheat oven to 400 degrees

Line baking sheets with parchment and place racks on top, spray racks with oil.

Remove chicken from the fridge and place on racks and bake for 15 to 320 minutes.

While chicken is baking, place all the sauce ingredients in a saucepan, hold back the fresh cilantro, whisk to combine, bring to a boil, reduce and let simmer for 20 minutes.

Remove chicken from oven, brush with a good amount of the sauce, return to racks and back to the oven, bake for an additional 15 to 20 minutes, turning and re-applying sauce with every turn.

Once nice and sticky, caramelized and cooked through remove let stand for 5 minutes before serving – enjoy

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