Spicy Thai Chicken Thighs for Actifry

This is a recipe I found in a Thai cookbook. I modified it to be gluten free and for the actifry cooker.The actifry is a TFal product.

INGREDIENTS

1 1/2 pound boneless skinless chicken thighs

Marinade:

6 cloves garlic, crushed

2 tablespoons low-sodium GF soy sauce

1 teaspoon GF black bean sauce (I use my homemade black bean sauce. It is posted on this blog.)

2 tablespoons GF fish sauce

1/4 cup sherry or red wine

1 tablespoon brown sugar

1/4 teaspoon cayenne pepper (or more if you like heat)

 

Dipping sauce:

1/2 cup rice vinegar

1/3 cup brown sugar

4 cloves garlic, minced

1 tablespoon low-sodium GF soy sauce

1 tablespoon GF fish sauce

1/4 teaspoon cayenne pepper

DIRECTIONS

Place all marinade ingredients together in a large freezer bag and mix until sugar is dissolved.

Add the chicken strips and swish together to coat all pieces.

Marinate refrigerated for 3 to 4 hours.

Pour contents of marinade bag into the actifry.

Cook until chicken is cooked through, about 15 to 17 minutes, depending on size of chicken pieces.

While Chicken is cooking, place all dipping sauce ingredients together in a saucepan and bring to a boil over medium-high heat, while stirring.

Reduce to medium-low heat and simmer for about 5 minutes stirring frequently until thickened and the vinegary smell has dissipated; cover and set aside.

Place cooked chicken pieces in serving platter and serve with dipping sauce.