{"id":322,"date":"2017-12-04T18:00:41","date_gmt":"2017-12-04T22:00:41","guid":{"rendered":"http:\/\/hungrychooi.com\/?p=322"},"modified":"2017-12-04T18:00:41","modified_gmt":"2017-12-04T22:00:41","slug":"thai-tumeric-chicken","status":"publish","type":"post","link":"https:\/\/hungrychooi.com\/index.php\/2017\/12\/04\/thai-tumeric-chicken\/","title":{"rendered":"Thai Tumeric Chicken"},"content":{"rendered":"<div class=\"wprm-recipe-ingredients-container\">\n<div class=\"wprm-recipe-header wprm-color-header\"><strong>Ingredients<\/strong><\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">5<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">chicken thigh cutlets<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes\">, skin on and bone in (around 2.5lb \/ 1.2kg) (Note 1)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">garlic cloves<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes\">, crushed<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">fish sauce<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2 1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">oyster sauce<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">white pepper<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes\">, ground<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">very finely chopped coriander\/cilantro stems<\/span>\u00a0<span class=\"wprm-recipe-ingredient-notes\">(as finely as you can mince with knife)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">tbsp<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">ground turmeric<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">\u00bc<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">brown sugar<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\"><\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-header wprm-color-header\"><strong>Instructions<\/strong><\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<ol class=\"wprm-recipe-instructions\">\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Combine Marinade ingredients in a bowl.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Add chicken and coat thoroughly in Marinade. Marinade for at least 3 hours, preferably overnight.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Preheat oven to 180C\/350F. If you remember, take chicken out of the fridge and bring to room temperature.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Line a tray with baking paper\/parchment paper (to save cleaning up), then place chicken on the baking tray, skin side up. Scrape all Marinade out of bowl and dab onto chicken.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Bake for 45-60 minutes until deep golden brown and chicken is cooked through. If it is too brown before cooked, cover loosely with foil and return to the oven.<\/div>\n<\/li>\n<li class=\"wprm-recipe-instruction\">\n<div class=\"wprm-recipe-instruction-text\">Stove: To cook on the stove, heat a skillet over medium heat. Place skin side down and cover with a lid. Cook for 5 minutes or until the skin is dark golden. Then turn and cover with a lid again, Cook for 8 to 10 minutes until cooked through. Rest for 3 minutes before serving.<\/div>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container\">\n<div class=\"wprm-recipe-header wprm-color-header\">Notes<\/div>\n<p>1. You can make this recipe with any cut of chicken, though I would suggest adding 1 tbsp of oil into the Marinade if using breast because the chicken fat in other chicken cuts is what creates the beautiful caramelisation you see in the photos.<\/p>\n<p>2. If you are using small boneless, skinless chicken thighs or tenderloins, you can probably get away with 1 hour of marinating time because the glaze flavour is strong enough to compensate even if it&#8217;s not infused all the way into the chicken flesh.<\/p>\n<p>3. This recipe can be cooked on the BBQ, stove or baked. To cook on the stove or BBQ, cook it on medium because the sugar in this marinade burns quickly. Here are some cook time guidelines for other cuts \/ cooking methods:<br \/>\n&#8211; Drumsticks: Bake for 40 minutes<br \/>\n&#8211; Skinless boneless thighs: Bake for 20 &#8211; 25 minutes, or stove\/BBQ for 5 minutes each side on medium.<br \/>\n&#8211; Breast: Bake for 25 minutes, or stove\/BBQ for around 6 minutes on each side on medium.<\/p>\n<p>Credit: <a href=\"http:\/\/www.recipetineats.com\/southern-thai-tumeric-chicken-grilled-or-baked\/\">Recipe Tin Eats\u00a0<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 5\u00a0chicken thigh cutlets\u00a0, skin on and bone in (around 2.5lb \/ 1.2kg) (Note 1) 4\u00a0garlic cloves\u00a0, crushed 2 1\/2\u00a0tbsp\u00a0fish sauce 2 1\/2\u00a0tbsp\u00a0oyster sauce 1\u00a0tsp\u00a0white pepper\u00a0, ground 3\u00a0tbsp\u00a0very finely chopped coriander\/cilantro stems\u00a0(as finely as you can mince with knife) 1\u00a0tbsp\u00a0ground turmeric \u00bc\u00a0cup\u00a0brown sugar Instructions Combine Marinade ingredients in a bowl. Add chicken and coat thoroughly [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":325,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-322","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian"],"_links":{"self":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/322"}],"collection":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/comments?post=322"}],"version-history":[{"count":1,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/322\/revisions"}],"predecessor-version":[{"id":326,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/posts\/322\/revisions\/326"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media\/325"}],"wp:attachment":[{"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/media?parent=322"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/categories?post=322"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hungrychooi.com\/index.php\/wp-json\/wp\/v2\/tags?post=322"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}