Cook The Book: Thai Chicken Karaage Recipe

Name: Cook The Book: Thai Chicken Karaage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fish sauce; 1 cup white vinegar; 1 cup sugar; 1 head garlic, cloves separated and minced; 4 Thai chiles, coarsely chopped; 6 boneless, skinless chicken thighs, diced; Canola oil, for frying; 1 cup cornstarch; 1/4 onion, thinly sliced; 2 jalapenos, thinly sliced; 1 cup chile sauce, such as Mae Ploy brand; Salt; 12 fresh cilantro leaves, torn; 6 fresh mint leaves, torn; 6 fresh basil leaves, torn

Servings: persons

1 cup fish sauce
1 cup white vinegar
1 cup sugar
1 head garlic, cloves separated and minced
4 Thai chiles, coarsely chopped
6 boneless, skinless chicken thighs, diced
Canola oil, for frying
1 cup cornstarch
1/4 onion, thinly sliced
2 jalapenos, thinly sliced
1 cup chile sauce, such as Mae Ploy brand
Salt
12 fresh cilantro leaves, torn
6 fresh mint leaves, torn
6 fresh basil leaves, torn

1
To make the brine, combine all of the ingredients. Set aside 1 cup of the brine for use later. Add the chicken thighs to the remaining brine, cover, and refrigerate for 24 hours.
2
Remove the chicken from the brine and place the pieces in a strainer or colander, letting the excess brine drain off. Discard the brine.
3
Pour enough oil into a deep pot or countertop fryer to cover the chicken and heat to 370u00b0F. Dust the chicken generously with cornstarch and fry until golden brown. Use tongs to turn the pieces for even browning. Remove the chicken from the fryer with tongs or a slotted spoon and transfer to a large mixing bowl. Add the onion, jalapenos, the reserved 1 cup brine, and the chile sauce, toss to coat, and season with salt to taste. Garnish with the cilantro, mint, and basil and serve.

994

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup fish sauce, 1 cup white vinegar, 1 cup sugar, 1 head garlic, cloves separated and minced, and more.

Yes, Cook The Book: Thai Chicken Karaage falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Thai Chicken Karaage

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