Day: November 28, 2016

By Pailin’s Kitchen

 

INGREDIENTS

Serves 2-3

Fried Chicken

• 4 chicken thighs, boneless, skinless, cut each thigh into 6-7 pieces

• 1 egg

• 2 Tbsp + ¼ cup cornstarch

• ¼ tsp salt

• ¾ cup all-purpose flour

• Oil for frying

Sweet Chili Lime Sauce 

• 2 Tbsp Thai chili paste (nam prik pao, store bought or make your own)

• 4 large Thai dried chilies (see note)

• 1 ½ Tbsp vinegar

• 3 Tbsp sugar

• 3 Tbsp oyster sauce

• 3 cloves garlic, finely grated or minced

• 1 Tbsp fish sauce

• 2 Tbsp water

• 1 ½ Tbsp lime juice

• 3 kaffir lime leaves, center rib removed, finely julienned then minced into small pieces (see video for technique)

• Zest of ½ a lime (if you don’t have kaffir lime leaves, use zest of 1 whole lime)

Note: You can substitute any other kind of dried red chilies, keeping in mind that the smaller they are, the hotter they tend to be. If you don’t want to make it spicy, you can also use 2 tsp paprika powder instead. 

Get full recipe 👇🏻

http://hot-thai-kitchen.com/hot-thai-chicken/

 🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥

How to make Thai Chili Paste/Chili Jam (Nam Prik Pao)

 

INGREDIENTS

Makes about 2/3 cup 

• 8-10 large dried chilies (I use spur chilies, but you can use any type of mild dried chilies)

• 2 Tbsp dried shrimp

• 10 cloves garlic, whole, peeled

• 4 heads shallots, peeled and cut into large chunks

• 2-3 Tbsp tamarind juice

• ¼ tsp salt

• 1 Tbsp fish sauce

• 3 Tbsp palm sugar, finely chopped, packed

• ¼ tsp shrimp paste, optional

• ¼ cup vegetable oil (see note)

Note: you can add more oil for a thinner consistency.

Get full recipe 👇🏻

http://hot-thai-kitchen.com/thai-chili-paste/