Thai Chicken
This week's creation is inspired by alex travels to Asia from where he brought back books of recipes.
Servings 1
Equipment
- Bowl to marinate the chicken
- Pan or Wok
- Bowl for mayo
- Bowl for brushing marinade
Ingredients
Marinade for the chicken
- 1 clove Garlic
- 3 tsp Thai Sweet chili sauce
- 2 tsp Soy Sauce
- 2 tsp fish sauce
- 2 tsp Lime juice
- tsp Sriracha o Sambal oelek Optional
Curry Mayonnaise
- Yellow Thai Curry paste I buy nine at Chedraoui or DAC.
- Mayonnaise
- Lime juice
Rest of the ingredients
- Chicken can be breasts, thighs or your prefered part. We use breast for convinience
- 1 cambray onion
Instructions
Prepare the curry mayo
- Start mixing with the curry with the mayo. Add curry progressively and build to desired strengh
- Squize half a lime and mix.
Prepare the marinade
- Mix together 3 tsp of sweet chilli sauce, 2 tsp of soy sauce, fish sauce to taste (2 tsp in ours), lime juice and a chili sauce like Sriracha o Sambal Oelek to taste.
- Reserve a little bit of the marinade (2 tsp) to brush the cooked chicken with.
- Put the chicken in marinade and massage the meat.
- Reserve for at least an hour. Overnight is best
Cook
- Heat a pan on high, drizzle lightghly with oil
- Put the chicken in and cover. When you cover the chicken you make it juicier. This is important for lean cuts such as the breasts.
- 5 minutes before the end, put in the sliced crambray onion (just the bulb)
Set up
- Cut Focaccia lenghtwise and spread with curry mayo
- Put the chicken on top
- Brush the chicken with the marinade you reserverd. DO NOT use marinade that has been in contact with raw chicken.
- Add cook sliced onion, and also some of the green stem, raw.
- Finish up with a touch of withe sesame and close the sandwich
Notes
- Most of the ingredients can be found in supermarkets or at DAC
- If you don't want to use fish sauce, soy sauce only is perfect.
- Use curry in paste. It's way fresher and more flavorfulUtil.