Ingredients (Serves 3)
- Chicken thighs (or chicken wings / drumettes) – 400 gm, cut into bite sized pieces
For spice paste
2. Garlic – 6 medium cloves
Coriander sprigs – 5 – 6
Black pepper corn – 1/2 tsp
Coriander seeds – 2 tsp
Dried red chilies – 4 – 5
Fish sauce – 1 tbsp
Oyster sauce (can be replaced with soy sauce ) – 1 tbsp
Sugar – 1/2 tsp
Salt – 2 – 3 pinches or to taste
2. Corn starch – 3 tbsp
Rice flour – 2 tbsp
All purpose flour – 1 tbsp
3. Coriander leaves / cilantro – 2 tbsp, chopped
4. Shallots – 2 – 3 tbsp, thinly sliced and fried till browned
For the dipping sauce
5. Thai chili paste (or sambal oelek or any chili sauce you prefer) – 2 tbsp
Oyster sauce (or 2 tsp soy sauce) – 1 tbsp
Fish sauce – 1.5 tsp
White vinegar – 1 tsp
Sugar – 2 tsp or to taste
Pepper powder – 1/4 tsp
Water – 2 tbsp
6. Lime juice – 1 tbsp or to taste
Lime zest – 1 pinch
Cilantro, finely chopped – 1 – 2 tsp
Method
To prepare sauce
- Combine all the ingredients numbered 5 in a small saucepan. Cook for 1 – 2 minutes till thick. Switch off the flame. Let rest for 1 minute. Add lime juice and lime zest. Mix well. Sprinkle cilantro and set aside.
- Grind all the ingredients numbered 2 to a fine paste. Combine chicken cubes with the ground paste. Cover and keep it in the refrigerator overnight or for at least 2 hrs.
For the chicken
- Heat oil in a pan over medium high heat. Add shallots and fry till browned. Drain on to a paper towel.
- Fry marinated chicken in 2 – 3 batches till crisp and done, about 5 – 7 minutes. Drain on to a paper towel.
- Transfer half of the sauce to a large bowl. Toss fried chicken immediately with the sauce. Sprinkle chopped cilantro and fried shallots on the chicken. Serve immediately with the remaining dipping sauce. You can have it with plain jasmine rice and fried egg or with salad. Its super yum..do give it a try.
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