Thai Chicken
Meal Type · Season · Nationality
Dinner · Any · Asian
✓ Meal Prep Friendly
·
✓ Healthy
·
Video Tutorial
Ingredients
- Thai Chicken Thighs:
• 2 lbs (1 kg) chicken thighs
• 8 cloves garlic
• 2 tbsp fish sauce
• 2 1/2 tbsp soy sauce
• 2 tbsp palm or brown sugar
• 1 large or 2 small lemongrass stalks (or lemon zest and ginger)
• 1 tbsp Thai curry paste
• 2 tbsp oil
- Dipping sauce:
• 1 shallot finely diced
• 1 tbsp tamarind puree (or lime/lemon with brown sugar)
• 1 1/2 tbsp lime juice
• 1 1/2 tbsp fish sauce
• 2 tsp sugar
• 1/2 tbsp toasted rice powder
• 2 tsp chili flakes or birds eye chilis (optional)
- Coconut rice:
• 2 cups (370 g) jasmine rice
• 1 1/2 cups (360 ml) water
• 1 1/2 cups (360 ml) coconut milk
• 2 tsp sugar
• 1 tsp salt
- Optional
• Vegg
• Maybe bean sprouts
Steps
1. Debone chicken thighs, poke small holes into the skill to allow marinade to work better.
2. Mix all marinate and blend, pour 75% on chicken and let rest for at least 3 hours to overnight.
- After marinating
3. Make rice and dipping sauce
4. Dry chicken, sear hot but not too hot to burn sugar
5. Put in the oven at 400F for 20 minutes
6. Put some of the saved marinade into the pan, once thickened, based the chicken.
7. Can finish off under the broiler.