Crispy Thai-style Chicken ►
Fish sauce is at the heart of Thai cuisine. Ferguson-Ota likes to serve this dish to her family at home with jasmine rice or rice noodles. The chicken marinates overnight, so start a day ahead. This serves 4 as a dinner, 6 as an appetizer.
- Lemongrass - 2 heaping tablespoons, minced, fresh
- Garlic Cloves - 6 large, minced
- Ginger - 1 tablespoon, grated, fresh
- Fish Sauce - 2 tablespoons, preferably Tiparos
- Hawaiian or Kosher Salt - 1 teaspoon
- Green Onions - 1/2 cups chopped, including some green tops
- Cilantro - 2 tablespoons, minced, fresh
- Mochiko Sweet Rice Flour - 1/2 cup (alt. all-purpose flour)
- Cornstarch - 2 tablespoons
- Egg Whites - 2
- Chicken Breasts - 3 pounds, boneless, skinless (alt. chicken thighs)
- Peanut Oil - 2 tablespoons
- Rice Wine Vinegar - 1 cup, plain
- Water - 1/2 cup
- Sugar - 1/2 cup
- Fish Sauce, Preferably Tiparos - 1/4 cup
- Chilies - 2 Hawaiian or Thai, (alt. sambal olek) to taste
- Baby Greens - 4 to 6 handfuls (4 to 6 ounces), mixed
- Cilantro - 4 tablespoons, minced, fresh,
- Cilantro Leaves - 12 fresh
- Basil Leaves - 4 tablespoons, shredded
To make the marinade and chicken: In a large bowl, combine all the marinade ingredients and mix well. Add the chicken and stir to coat. Cover and marinate overnight. Remove from the marinade and drain. In a large saute pan or skillet over medium-high heat, heat the oil and saute the chicken for 7 to 10 minutes on each side, or until browned. The meat should be opaque throughout and the juices should run clear.
To make the dressing: Combine all ingredients in a bowl and mix well.
To serve: Arrange the chicken on a mound of baby greens. Garnish with herbs and drizzle with the dressing.