Special Thai Chicken with Chillies (Mild)
Submitted by turd muncher
A quick Thai wok-fried chicken with crispy garlic, red chillies, oyster sauce, fish sauce, tamarind, bamboo shoots, and fresh coriander. Bold flavor in 30 minutes.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minThe garlic and chillies get fried first until golden and crispy, then pulled out. That flavored oil becomes the cooking base for everything that follows. Clever, yeah?
Chicken breast and onion sizzle in that fragrant oil, then lime juice, mushrooms, and bamboo shoots go in for a quick toss. The sauce is a knockout blend of oyster sauce, fish sauce, tamarind, and brown sugar that hits every note: salty, sour, sweet, and savory all at once.
Scatter the crispy garlic and chillies back on top with fresh coriander and you’ve got restaurant-quality Thai food in your own kitchen.
Kitchen Tips
- Watch the garlic and chillies closely while frying. They go from golden to burnt in seconds, and burnt garlic is bitter garlic.
- Have everything prepped and within arm’s reach before you start the wok. Thai stir-frying moves fast and there’s no time to chop mid-cook.
- If you can’t find fish sauce, double the amount of soy sauce. Different flavor profile, but it works in a pinch.
- Tamarind paste dissolved in a splash of warm water makes an easy substitute for tamarind juice.
Ingredients
Directions
Heat oil in wok, add chillies and garlic and fry until crisp and golden.
Drain onto paper towels (but leave oil in the wok).
Fry chicken and onion in oil until chicken is cooked.
Add lime juice and vegetables.
Fry for about 2 minutes. Add sauce.
*NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce.)
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