Thai Chicken With Dipping Sauce And Mint |
|
 |
Prep Time: 0 Minutes Cook Time: 4 Minutes |
Ready In: 4 Minutes Servings: 6 |
|
This is a delicious appetizer that you will find very different, because the chicken is wrapped in a mint leaf then dipped into chili dipping sauce. Enjoy! Ingredients:
*you will need to marinate the chicken overnight or as long as possible before cooking. |
2 large chicken breasts |
peanut or veg oil for frying |
1 large bunch mint (at least 36 leaves) |
for the marinade |
2 tbsp fish sauce (nam plao) |
2 cloves garlic, peeled and crushed |
1 tbsp caster sugar or finely ground white sugar |
for the dipping sauce |
4 tbsp caster sugar or finely ground white sugar |
3 1/2 oz/100 ml rice vinegar |
3 tbsp water |
5 red chilis, deseeded and chopped (if you prefer heat then leave the seeds. the thais do!) |
2 tbsp lime juice |
dash salt |
bamboo skewers |
Directions:
1. Cut the chicken breasts into small cubes or chunks. Make 24-36 chunks.
2. Tumble in a bowl or container with the fish sauce, garlic and sugar. Cover the chicken and marinade mixture and leave overnight in the refrigerator.
3. Sauce:
4. Stir all sauce ingredients, EXCEPT lime juice and salt, in a pan. Bring to a bubbling boil and cook until reduced and syrupy.
5. Lightly salt and leave to go cold.
6. Process with a hand blender until fairly smooth , then stir in lime juice.
7. Cool in refrigerator overnight. Remove one hour before serving.
8. When ready to serve:
9. Preheat wok and oil
10. Drain chicken from marinade
11. Fry in a fairly deep pool of oil for 3-4 minutes until golden brown.
12. Drain on paper towel.
13. Arrange chicken and mint leaves on a plate or platter. Place the dipping sauce in a small bowl and place on the platter to the side. Arrange a bundle of skewers or cocktail sticks next to the bowl.
14. Wrap the chicken chunk in a mint leaf and dip into the sauce using a bamboo skewer.
15. **If you do not have time to make the sauce you can buy a good quality bottle of Thai dipping sauce and add the lime juice before serving.
|
|