Hot Thai chicken: fried chicken in sweet chili lime sauce
Thai cuisine · Pailin's Kitchen · ♥ 28.3K likes · 1.5M views · 10 min video
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Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- chicken thighs
Cut each chicken thigh into six to seven pieces, not too small.
Cutting thighs and the egg coating
- 1 whole egg
- cornstarch
- salt
Add an egg, some cornstarch and a little salt to the chicken and mix; let sit while making the sauce so the chicken absorbs some liquid.
- Thai chili paste
- oyster sauce
- fish sauce
- vinegar
- sugar
Sauce: combine Thai chili paste, oyster sauce, fish sauce, vinegar, sugar and water.
Building the sauce
- water
- whole cloves of garlic
- ground dried chilies
Grate in the garlic with a microplane and add the ground dried chilies.
Cook the sauce down until very thick, thicker than it should end up, to cook the garlic; turn off the heat.
- kaffir lime leaves
- ½ whole lime zest
Stir in finely julienned and chopped kaffir lime leaves and the zest of half a lime, zested thinly to avoid the bitter white pith.
- fresh lime juice
Add fresh lime juice off the heat so its fresh flavour is not cooked away; it thins the sauce.
- all-purpose flour
Mix all-purpose flour with a little cornstarch; toss all the chicken with its liquid into the dredge, separating the pieces.
Fry in the hot oil until golden brown, about two and a half to three minutes.
Pour the sauce over the fried chicken in a bowl and toss quickly to coat every surface, scraping the sauce off the utensils and bowl sides.
Tossing in the sauce