Here in America we often associate Thai food with pad Thai, a popular stir-fried rice noodle dish. But back in Taiwan we immediately think of Thai fried chicken with a tangy sour-spicy topping, which is often the signature dish at Thai restaurants in Taipei. Near my family’s home, one particular Thai noodle shop in the night market serves it with a special plum sauce which really takes it to the next level. Unfortunately, I have yet to find a version that can match the dish I grew up with here in Maine, so I've come up with my own version of Thai fried chicken. It’s also become one of our favorite summer dishes to make at home and it’s a great way to use local plums that are just coming into season now. Serves 4 people.
You will need:
4 boneless chicken thighs
For the chicken marinade:
1/2 chopped hot pepper
1 chopped scallion
1 clove garlic, minced
2 Tbsp. soy sauce
1 Tbsp. cold water
1 egg
1/2 tsp. sesame oil
1 Tbsp. cooking wine
1 Tbsp. brown sugar
1/8 tsp. white pepper
1/4 tsp. salt
pinch of black pepper
2 tsp. rice wine vinegar
For frying:
1-1/2 cups flour
1~2 cups vegetable oil
For the topping:
1 hot pepper, diced
2 cloves garlic, minced
1 scallion, diced
1/2 onion, diced
3 Tbsp. cilantro, diced
1 tsp. fish sauce
2 Tbsp. soy sauce
2 tsp. rice wine vinegar
1-1/2 tsp. granulated sugar
For the plum sauce:
1/2 cup plums, pitted and pureed
3/4 cup water
2-1/2 Tbsp. granulated sugar
1 tsp. corn starch
1-1/2 tsp. brown sugar
2 tsp. fish sauce
pinch of salt
pinch of dried pepper flakes (optional)
Directions:
Start by marinating the chicken thighs in along with all of the marinated ingredients. Cover it up and leave it in the refrigerator for at least one hour.
Meanwhile, to make the plum sauce, mix all of the ingredients except the corn starch. Stir it into 2/3 C of water in a stainless steal sauce plan and bring it to a full simmer. Turn it down to low heat and let it cook for 10 to 15 minutes for the flavor to infuse. Mix the corn starch with the remaining water in a separate bowl. After the plum sauce has been cooked for 15 minutes, turn the heat to high and stir in the corn starch and water mixture. Whisk until the sauce thickens up. Sprinkle some dried pepper flakes over it if you like extra heat. Then remove the sauce from the heat and let it cool to room temperature.
To make the topping sauce, dice the scallion, cilantro, hot pepper and onion into tiny pieces. Mix in the remaining ingredients.
After the chicken thighs have marinated, bread it in the flour along with a pinch of salt and mix of black and white pepper. Fry the breaded chicken at 350F for 8 to 10 minutes. I use a candy thermometer to measure the temperature, but if you don’t have one simply throw some flour into the oil. If it sizzles, then you’re ready to fry. Lastly, cut the chicken into strips and drizzle the topping sauce on the chicken. Serve it with the sweet and tangy plum sauce.
Sponsored by The Free Press
Visit http://thewayriceshouldbe.blogspot.com/2015/09/plum-and-almond-tart.html for a plum and almond tart recipe.
No comments:
Post a Comment