Description
A delightful fusion capturing the essence of Thai street food with crispy chicken drenched in a sweet, spicy, and tangy sauce.
Ingredients
Scale
- 4 chicken thighs, boneless, skinless, cut into pieces
- 1 egg
- 2 Tbsp plus 1/4 cup cornstarch
- 1/4 tsp salt
- 3/4 cup all-purpose flour
- Oil for frying
- 2 Tbsp Thai chili paste
- 4 large Thai dried chilies
- 1 1/2 Tbsp vinegar
- 3 Tbsp sugar
- 3 Tbsp oyster sauce
- 3 cloves garlic, finely grated or minced
- 1 Tbsp fish sauce
- 2 Tbsp water
- 1 1/2 Tbsp lime juice
- 3 kaffir lime leaves, finely minced
- Zest of 1/2 a lime
Instructions
- Prepare the chicken by mixing it with egg, cornstarch, and salt in a bowl, then let it marinate for about 10 minutes.
- Handle the dried chilies by cutting and grinding them into powder.
- Create the sauce by combining all sauce ingredients except lime juice, kaffir lime leaves, and lime zest in a pot and simmering for 4-5 minutes.
- Finish the sauce by adding kaffir lime leaves, lime zest, and lime juice, then stir to combine.
- Heat oil to 375°F (190°C) in a deep pan or skillet.
- Coat the chicken pieces with a mixture of remaining flour and cornstarch.
- Fry the coated chicken in hot oil until golden brown, about 2.5-3 minutes each.
- Drain the cooked chicken on paper towels, then toss in the sauce.
- Serve immediately with jasmine rice and garnish with lime wedges and cilantro.
Notes
Fry in batches to maintain oil temperature for a crispy texture. Leftovers can last up to 3 days in the fridge, best eaten fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 50mg