Makrut lime fried chicken with quick pickled cabbage

Name: Makrut lime fried chicken with quick pickled cabbage
Total time: 1 min
Ingredients: 1 can full-fat coconut milk; 4 garlic cloves, peeled; 40g piece fresh ginger, peeled; 1 chilli, roughly chopped; 6 makrut lime leaves; 2 lemongrass stalks, peeled and roughly chopped; 1 lime, juiced; 4 tbsp soy sauce; 4 tbsp fish sauce; 2 tbsp light brown sugar; 1 pinch salt; 4 chicken thigh fillets (around 450g), cut into bite-sized pieces; Â½ white cabbage; 1 chilli, finely sliced; 1 tsp sugar; Salt; 8 lime leaves 2 tsp flakey salt (I use Maldon); 2 tsp sugar; Vegetable oil, for frying; 7 tbsp potato starch (plus more, if needed); Fresh coriander leaves, lime wedges and Japanese mayonnaise to serve (I use Kewpie)

foodism.co.uk

Christy Spring lays out her go-to beer snack – a crisp and crunchy riff on chicken karaage served with a zingy, quick pickled cabbage.

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Ingredients

1 can full-fat coconut milk
4 garlic cloves, peeled
40g piece fresh ginger, peeled
1 chilli, roughly chopped
6 makrut lime leaves
2 lemongrass stalks, peeled and roughly chopped
1 lime, juiced
4 tbsp soy sauce
4 tbsp fish sauce
2 tbsp light brown sugar
1 pinch salt
4 chicken thigh fillets (around 450g), cut into bite-sized pieces
Â½ white cabbage
1 chilli, finely sliced
1 tsp sugar
Salt
8 lime leaves 2 tsp flakey salt (I use Maldon)
2 tsp sugar
Vegetable oil, for frying
7 tbsp potato starch (plus more, if needed)
Fresh coriander leaves, lime wedges and Japanese mayonnaise to serve (I use Kewpie)