By Sue Lau | Palatable Pastime
Volcano Chicken is an adaptation of a local dish we used to enjoy at a restaurant called House of Thai in Miamisburg, Ohio. We loved their food.
Scheduling Issues with Take-Out
Problem is, we couldn’t seem to get our schedules on the same page because half the time I went by there craving this particular dish, they were 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. And then after that, they closed permanently.
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.
My Recipe vs. Their Recipe
I do believe the peppers in their 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.
Salad or with Rice
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.
Regarding Thai Chili Sauce
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.
Sriracha vs. Chili Garlic
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, probably because that type is fermented. Both are also made by Huy Fong so there is enough difference for them to manufacture them separately.
Either adds a little spice but if you really want it volcanic, try adding about 4 chopped Thai bird chillies to the sauce and see how that goes. I was blowing flames like a Game of Thrones dragon, but loved it anyway.
That “Other” Volcano Chicken
I am also aware there is another type of volcano chicken and this isn’t it. Both are obviously Thai, originally both by Thai chefs. I can’t speak for the other type as I have never had it. But I do love this version.
Some photos miss the cukes- don’t worry. I forgot them that time. It’s good either way.
You Might Also Like:
Crispy fried tofu and broccoli pieces are served with a satay type peanut sauce in this vegan recipe.
Pad Kee Mao stir-fries rice stick noodles with tender chicken, peppers, carrots and bamboo shoots with a spicy sauce flavored with fresh basil.
Thai bean sprout salad is a light, spicy and refreshing salad made with fresh mung bean sprouts that can make an interesting side to a stir-fry or curry.
Pad Thai is the definite classic spicy Asian noodle dish with a foolproof cooking sauce made from scratch, tender rice noodles and chicken or shrimp.
Thai Basil Chicken (Gai Pad Krapao) is deliciously spicy and aromatic chicken served atop light lettuce wedges or wraps.
- 1 1/2 pounds boneless chicken breast or thigh cut into strips
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup all-purpose flour
- peanut oil for frying
- 1 tablespoon peanut oil
- 1 red bell pepper finely diced
- 1/2 cup sliced scallions
- 1 tbsp. chopped garlic
- 1 teaspoon minced ginger root
- 1/2 cup Thai sweet chili sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sriracha
- 2 tbsp. brown sugar
- 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, brown sugar and sesame oil; bring to a boil then reduce heat and keep warm.
- Prepare chicken by seasoning with salt and pepper, then coating with 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.
Don’t Forget to Pin and Save the Recipe!
Join my recipe group on Facebook for more recipes from blogger friends around the world!
This recipe has been updated from 12.20.13 and reflects new photography.