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.
- Fresh Lemongrass - 2 heaping tablespoons, minced
- Garlic Cloves - 6 large, minced
- Fresh Ginger - 1 tablespoon, grated
- Fish sauce - 2 tablespoons, preferably Tiparos
- Hawaiian or kosher salt - 1 teaspoon
- Green Onions - 1/2 cups, chopped, including some green tops
- Fresh Cilantro - 2 tablespoons, minced
- Mochiko sweet rice flour or all-purpose flour - 1/2 cup
- Cornstarch - 2 tablespoons
- Egg Whites - 2
- Boneless skinless chicken breasts or thighs - 3 pounds
- Peanut Oil - 2 tablespoons
- Plain rice wine vinegar - 1 cup
- Water - 1/2 cup
- Sugar - 1/2 cup
- Fish Sauce, Preferably Tiparos - 1/4 cup
- Hawaiian or Thai chilies, or sambal olek - 2, to taste
- Mixed baby greens - 4 to 6 handfuls (4 to 6 ounces)
- Fresh Cilantro - 4 tablespoons, minced
- 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.