Chicken with Sweet & Sour Cabbage

  • Yield: servings


1/2cup fresh lime juice
4tablespoons fish sauce
3/4teaspoon minced fresh red chile pepper
2-- teaspoons, plus 1 tablespoon minced garlic, divided
1tablespoon rice wine vinegar
4 1/2tablespoons granulated sugar
1tablespoon fresh cilantro, coarsely chopped, plus more for garnish
1/4pound thick cut bacon, chopped into 1/4 inch wide pieces
2tablespoons minced white onion
1can (15oz) sauerkraut, drained
1/4cup brown sugar, packed
2tablespoons peanut oil
1pound ground chicken
-- Salt and freshly ground black pepper
-- Habanero pickled onions, very coarsely chopped


1. Preheat oven to 200 degrees.

2. In a medium glass bowl, combine the lime juice, fish sauce, red chile, 2 teaspoons minced garlic, rice wine vinegar and granulated sugar. Stir until sugar is completely dissolved. Stir in 1 tablespoon cilantro. Let stand, covered, for 30 minutes before using.

3. In a large skillet over medium heat, cook the bacon until nearly crisp, 6 to 8 minutes. Remove with a slotted spoon to paper towels for draining; reserve. Add onions and the remaining 1 tablespoon garlic to the skillet and saute until onions are translucent, 4 to 6 minutes.

4. Lower the heat to medium. Add the sauerkraut and brown sugar to the skillet, tossing to combine. Cook, stirring often, for 3 to 4 minutes, or until ingredients are heated through. Pour the mixture into an oven-proof bowl and place in the pre-heated oven to keep warm.

5. Wipe out the skillet with paper towels, return it to the heat and add the peanut oil. Place the chicken in the skillet and season liberally with salt and pepper. Use a wooden spoon or spatula to break the chicken into small crumbles as it cooks. Cook until well-crumbled and no pink remains, 10 to 12 minutes. Drain oil from pan and place the chicken in a paper towel-lined bowl to drain.

6. Remove the sauerkraut mixture from oven and stir in the reserved bacon pieces. Place the chicken in a clean bowl and pour the sauerkraut-bacon mixture over it, tossing to combine.

7. To assemble shooters: Fill a shot glass about three-quarters full with the mixture. Top with a couple small pieces of the pickled onion and a sprinkling of the reserved cilantro; serve.

Makes about 8 servings; 3 shots per person.