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Sticky Asian Marinated Chicken Stacks

Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Ratings: 5 from 1 votes
Cooking Method: , , ,
Courses:
Difficulty: Advanced
Servings: 6
Best Season: Suitable throughout the year
Ingredients
    Needs extra resting/fridge time
  • 1/2 quantity of Sticky Asian Marinade*
  • 1 1/3 kg chicken thigh fillets, trimmed
    • Crispy rice cakes
  • 1 cup sushi rice
  • 1 1/2 cups water
  • 1 pinch salt
  • 30 ml rice vinegar
  • 1 tsp white/granulated sugar
  • Olive oil, to cook
    • Miso-glazed eggplant
  • 2 small eggplants/aubergines, sides trimmed (sliced into 6 thick pieces lengthways)
  • 2 tbsp oil
  • 1/3 cup miso
  • 2 tbsp mirin
  • 1 tbsp white/granulated sugar
  • 1 tbsp sake
  • Sesame seeds
    • To serve
  • Asian pickled cucumber or your choice of pickle
  • Fresh coriander/cilantro
  • Fresh red chillies, sliced
  • Fresh spring onion/scallion, sliced
  • Limes, to squeeze
Instructions
  1. 1
    Make the chicken marinade, reserving half in a container for later and submerge the chicken thighs. Refrigerate until cooking time.
  2. 2

    For the crispy rice cakes, bring the water to a boil and add the rice and salt. Stir, cover, turn down to lowest heat possible and cook 10 minutes, then remove from heat and sit, without uncovering, for 15 mins. Remove lid, fluff and cool slightly.

  3. 3
    Microwave the rice vinegar and sugar for 30 seconds, stir and pour over the fluffed rice, mixing until the rice becomes sticky.
  4. 4
    Grease and line a lamington tin (approximately 30x23cm/12x9in) with baking paper, leaving enough over the sides so the rice can be lifted out later. Press the rice very firmly into the tin, making sure to compress the edges too. Place another layer of baking paper on top and place some weights on top. Cover and refrigerate at least 6 hours.
  5. 5
    Remove from tin, cut into 6 squares. Pour enough oil into a large frying pan to cover the bottom. Fry the rice cakes gently, on medium-high heat, for approximately 3-4 minutes each side or until becoming golden and crispy. Remove, drain and keep warm.
  6. 6

    For the eggplant, sprinkle both sides with salt and rest 30 minutes. Rinse off, pat dry and fry in saucepan with oil both sides, on medium-high for 3-4 minutes a side (do not let them get soggy, they should still be firm but tender). Remove and place on a foil-lined baking tray. Mix the miso, mirin, sugar and sake and spread on the eggplant. Preheat oven grill/broiler to high and grill/broil approximately 4 minutes, checking regularly, until glaze is starting to bubble and caramelise. Remove and sprinkle with sesame seeds, keep warm.

  7. 7
    Cook chicken on the barbecue over high heat, checking regularly, until cooked through. Remove and keep warm.
  8. 8
    Place the reserved marinade from earlier in a small saucepan and simmer until slightly thickened, keep warm.
  9. 9

    To serve, place a rice cake on each plate, top with a slice of eggplant, slices of pickle, barbecued chicken, then scatter coriander, chilli and spring onion over. Serve with limes. Drizzle with extra marinade as a sauce.

Note

*Sticky Asian Marinade for Chicken

Not suitable to freeze.

View online: https://elgustoglobal.com/recipe/sticky-asian-marinated-chicken-stacks/