Fried Chicken Sauce

This vibrant dish captures the essence of Thai street food with its bold balance of salty, sweet, and spicy flavors. Tender boneless chicken thighs are seared to perfection, locking in juices before being tossed with aromatic julienned galangal and fresh red chilies. The sauce, built on a foundation of fish sauce and palm sugar, coats every bite in a glossy, savory glaze. While traditionally served with Thai basil, this recipe focuses on the rich interplay of galangal's citrusy pine notes and the heat of fresh chilies. It&# 226;ÂÂs an incredibly fast weeknight dinner that feels indulgent yet requires minimal effort. The result is a hearty, protein-packed meal that pairs beautifully with steamed jasmine rice or simple noodles, delivering authentic home-style satisfaction in under twenty minutes.

Cuisine: Thai

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 286.8

Dietary: Gluten-free

Description

This vibrant dish captures the essence of Thai street food with its bold balance of salty, sweet, and spicy flavors. Tender boneless chicken thighs are seared to perfection, locking in juices before being tossed with aromatic julienned galangal and fresh red chilies. The sauce, built on a foundation of fish sauce and palm sugar, coats every bite in a glossy, savory glaze. While traditionally served with Thai basil, this recipe focuses on the rich interplay of galangal's citrusy pine notes and the heat of fresh chilies. It&# 226;ÂÂs an incredibly fast weeknight dinner that feels indulgent yet requires minimal effort. The result is a hearty, protein-packed meal that pairs beautifully with steamed jasmine rice or simple noodles, delivering authentic home-style satisfaction in under twenty minutes.

Ingredients

1 tablespoons Oil
10 oz (300 g) boneless chicken thighs, deboned and cut into bite-sized chunks
1 tablespoons Green peppercorns
Red chilies, sliced lengthwise
3 In (8 em) young galangal root, julienned
2 Teaspoons fish sauce
F2 teaspoon chopped palm sugar or dark brown sugar

Directions

1
Heat the oil in a wok or large skillet over high heat until shimmering and very hot.
2
Add the chicken chunks and stir-fry, ensuring they are spread out in a single layer, until browned and cooked through, about 3-4 minutes.
3
Add the green peppercorns and stir-fry for a couple of minutes to release their aroma.
4
Add the sliced red chilies, julienned galangal, fish sauce, and sugar. Mix well and cook for another minute until the sauce thickens slightly and coats the chicken.
5
Stir in the Thai basil leaves and remove from the heat immediately to prevent wilting.
6
Serve immediately, accompanied by steamed rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 286.8kcal

% Daily Value *
Total Fat 6.8g11%
Saturated Fat 1.4g7%
Cholesterol 22.2mg8%
Sodium 165.6mg7%
Total Carbohydrate 49.8g17%
Dietary Fiber 0.1g1%
Sugars 49.6g
Protein 6.9g14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

This dish is traditionally prepared with chicken, but frogs' legs can be used as a substitute for a more delicate flavor.

Thai basil (horapa) is preferred for its distinct anise-like flavor and ability to withstand high heat without wilting completely, but regular sweet basil can be used if necessary.

If you cannot find fresh galangal, ginger can be used as a substitute, though the flavor profile will be less citrusy and more earthy.

Adjust the amount of red chilies based on your preferred heat level. For milder flavor, remove the seeds from the chilies before slicing.

Keywords: thai, chicken, stir-fry, galangal, chili, fish sauce, quick dinner, spicy, asian cuisine, wok, basil, thighs, easy recipe, weeknight meal, palm sugar, peppercorns, aromatic, gluten free

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-sauce-38/