Crispy spicy chicken in a Thai chilli and garlic sauce, over crisp lettuce.
This is an adaptation of a local dish we enjoy at a restaurant called House of Thai in Miamisburg, Ohio. We love their food. Problem is, we can’t seem to get our schedules on the same page because half the time I go by there craving this particular dish, they are either closed that day, closed for the evening, or some other unforeseen event, (such as snow). It was snow that kept me from having this the last time although not so much snow as to keep me from going out. That’s when I decided it was time to just sit down and figure out how to do it at home. And I have to admit it is not really that hard to figure out.
I do believe the peppers in ther sauce are ground up rather than chopped. Like that really makes a big difference (it doesn’t). The rest of it is pretty much the same except this costs about 25% of what you would pay to have them make it for you. And you can do this in about half an hour.
If you don’t care to have salad, then this would also work equally well with steamed jasmine rice. But I do like this with the lettuce.
There are some other brands out there that you could use. I think Thai Kitchen has one called Thai chili and ginger sauce. I know that one is gluten-free if you wondered. The point I want to make is that you should not use the thing that Heinz makes called chili sauce which is just a type of ketchup. Thai sweet chili sauce is really more like sweet and sour sauce or duck sauce with a bit of spiciness to it.
The sriracha sauce and the ones like it don’t vary from each other that much, although i do think the sriracha has a bit sharper of taste than the sambal. Both aare also made by Huy Fong so there is enough difference for them to manufacture them separately.
But let’s hope they manage to manufacture some sort of sauce in the future. Right now it seems their locality doesn’t care to have the processing plant as a neighbor anymore. I wouldn’t fret too much. There is such a demand for it that someone will step up to the plate and make it for sale.
Otherwise we can all cry in our beer.
Enjoy the recipe!
- 1 1/4 pounds boneless chicken tenders or breasts (cut into strips)
- salt and black pepper to taste
- 3/4 cup brown rice flour
- peanut oil for frying
- 1 tablespoon coconut oil or peanut oil
- 1 red bell pepper, finely diced
- 1/2 cup sliced scallions or green onions
- 1 tbsp. chopped garlic
- 1 teaspoon minced ginger root
- 1/2 cup Thai sweet chili sauce (Mae Ploy)
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sriracha sauce or sambal oelek chile paste or chile garlic sauce
- 1-2 tbsp. brown sugar or 1 tbsp. Splenda brown sugar blend
- 1/2 teaspoon dark toasted sesame oil
- 1 cup fresh basil leaves, torn
For the salad:
- 1 head iceberg lettuce, chopped
- 1 cucumber, peeled and sliced thin
- Prepare sauce first: heat oil in a saucepan and add diced pepper, scallions and garlic, cooking until pepper softens.
- Stir in the ginger root, sweet chili sauce, lime juice, fish sauce, sriracha sauce, sweetener and sesame oil; bring to a boil then reduce heat and keep warm.
- Prepare chicken by seasoning with salt and pepper, then coating with rice flour and shaking off excess.
- Pan fry chicken in shallow hot oil on both sides until golden and cooked through.
- While chicken cooks, chop lettuce and cucumbers and arrange on serving plates.
- Just prior to serving stir basil into sauce just long enough to wilt.
- When chicken is done, place chicken on lettuce and top with heated sauce.
- Serve at once.
Yield: 2-3 servings
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