Thai Style Pepper Chicken 泰式椒麻雞

• doses: 2

Ingredientes

2 Chicken thighs, boneless

1/4 Cabbage, shredded, soak in ice water

1C Sweet Potato Flour

Marinate

• 1T Soy sauce

• 1T Rice wine

• 1/2t White Pepper, Grounded

Sauce

• 2T Lemon juice

• 2T Fish sauce

• 1T Soy Sauce

• 1T Suar

• 1T Water

• 1T Garlic, Chopped

• 1/4C Cilantro, chopped

• 1T Mint, chopped

• 6 Cherry tomatoes, cut

• Chopped/sliced red onion, optional

• Chili Sauce, to taste

• Peppercorn oil, to taste

• Roasted peanuts, lightly crushed

Instruções

1. Trim off excess fat on the chicken, remove skin (please see note). Scoring a couple times on the thicker part of chicken to ensure even cooking.

2. Place the chicken into the marinate, massage a couple time & let sit in the fridge for 30 minutes.

3. Place the sweet potato flour into the chicken marinate mix, it will for a sticky paste to coat the chicken.

4. Heat 1” oil in a shallow pan to 160F or until small bubbles formed around the chopsticks when inserted. Fried the chicken until done or juice run clear when poked. Let it drain on paper towel for a couple of minutes.

5. Drain the cabbage, shanks off the excess water. Place the shredded cabbage on a plate, place chicken on top and dress it with sauce. Top of peanuts.

Notas

• Don’t feel like frying? No probably! Keep the skin on the thighs, lightly salt & pepper. Sear it in the hot pan, NO OIL, skin side down 1st. Press it down w/ spatula to get a perfect crispy skin, flip and cook until done. Sit aside for a couple of minutes before cutting. Place it onto the shredded cabbage and top with/ sauce & peanuts.