Fried Chicken in Sweet Chili Lime Sauce | Thai Kitchen

Name: Fried Chicken in Sweet Chili Lime Sauce | Thai Kitchen
Ingredients: Fried Chicken; 4 boneless, skinless chicken thighs, each cut into 6-7 pieces; 1 egg; 2 tbsp (30 mL) plus ¼ cup (60 mL) cornstarch; 1/4 tsp (1 ml) salt; 3/4 cup (175 ml) all-purpose flour; Oil for frying; Sweet Chili Lime Sauce; 2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch); 2 tsp (10 ml) cayenne pepper, or to taste; 1 tsp (5 ml) paprika (if using less cayenne, add more paprika); 1 1/2 tbsp (22 ml) vinegar; 3 tbsp (45 ml) sugar; 3 tbsp (45 ml) oyster sauce; 3 cloves garlic, finely grated or minced; 1 tbsp (15 ml) Fish Sauce (thai kitch); 2 tbsp (30 ml) water; 1 1/2 tbsp (22 ml) lime juice; 3 lime leaves, centre rib removed, finely julienned then minced into small pieces; Zest of ½ a lime (if you don’t have lime leaves, use zest of 1 whole lime)

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Recipe courtesy of Chef Pailin of Hot Thai Kitchen.

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Ingredients

<b>Fried Chicken</b>
4 boneless, skinless chicken thighs, each cut into 6-7 pieces
1 egg
2 tbsp (30 mL) plus ¼ cup (60 mL) cornstarch
1/4 tsp (1 ml) salt
3/4 cup (175 ml) all-purpose flour
Oil for frying
<b>Sweet Chili Lime Sauce</b>
2 tbsp (30 ml) Roasted Red Chili Paste (thai kitch)
2 tsp (10 ml) cayenne pepper, or to taste
1 tsp (5 ml) paprika (if using less cayenne, add more paprika)
1 1/2 tbsp (22 ml) vinegar
3 tbsp (45 ml) sugar
3 tbsp (45 ml) oyster sauce
3 cloves garlic, finely grated or minced
1 tbsp (15 ml) Fish Sauce (thai kitch)
2 tbsp (30 ml) water
1 1/2 tbsp (22 ml) lime juice
3 lime leaves, centre rib removed, finely julienned then minced into small pieces
Zest of ½ a lime (if you don’t have lime leaves, use zest of 1 whole lime)