Cook the Book: Thai Chicken Karaage

Name: Cook the Book: Thai Chicken Karaage
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 2
Cuisine: Thai, Asian
Ingredients: 2 servings Canola oil, for frying; 237 milliliters chile sauce, such as Mae Ploy brand; 237 milliliters cornstarch; 237 milliliters fish sauce; 6 fresh basil leaves, torn; 12 fresh cilantro leaves, torn; 6 fresh mint leaves, torn; 1 head garlic, cloves separated and minced; 2 jalapeños, thinly sliced; 0 onion, thinly sliced; 2 servings Salt; 6 boneless, skinless chicken thighs, diced; 237 milliliters sugar; 4 Thai chiles, coarsely chopped; 237 milliliters white vinegar

Cook the Book: Thai Chicken Karaage might be just the main course you are searching for. This gluten free and dairy free recipe serves 2. One portion of this dish contains roughly 73g of protein, 16g of fat, and a total of 1285 calories. Head to the store and pick up onion, garlic, cornstarch, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 24 hours.

Instructions

To make the brine, combine all of the ingredients. Set aside 1 cup of the brine for use later.

Ingredients you will need

Brine

Add the chicken thighs to the remaining brine, cover, and refrigerate for 24 hours.

Ingredients you will need

Chicken Thighs

Brine

Remove the chicken from the brine and place the pieces in a strainer or colander, letting the excess brine drain off. Discard the brine.

Ingredients you will need

Whole Chicken

Brine

Equipment you will use

Colander

Sieve

Pour enough oil into a deep pot or countertop fryer to cover the chicken and heat to 370°F. Dust the chicken generously with cornstarch and fry until golden brown. Use tongs to turn the pieces for even browning.

Ingredients you will need

Corn Starch

Whole Chicken

Cooking Oil

Equipment you will use

Tongs

Pot

Remove the chicken from the fryer with tongs or a slotted spoon and transfer to a large mixing bowl.

Ingredients you will need

Whole Chicken

Equipment you will use

Slotted Spoon

Mixing Bowl

Tongs

Add the onion, jalapeños, the reserved 1 cup brine, and the chile sauce, toss to coat, and season with salt to taste.

Ingredients you will need

Sauce

Chili Pepper

Onion

Salt

Garnish with the cilantro, mint, and basil and serve.

Ingredients you will need

Cilantro

Basil

Mint

Equipment

Ingredients

Servings:

2servings

Canola oil, for frying 237milliliters

chile sauce, such as Mae Ploy brand 237milliliters

cornstarch 237milliliters

fish sauce 6

fresh basil leaves, torn 12

fresh cilantro leaves, torn 6

fresh mint leaves, torn 1head

garlic, cloves separated and minced 2

jalapeños, thinly sliced 0

onion, thinly sliced 2servings

Salt 6

boneless, skinless chicken thighs, diced 237milliliters

sugar 4

Thai chiles, coarsely chopped 237milliliters

white vinegar

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Baron Herzog Chenin Blanc (OU Kosher) with a 4.1 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.