Name: Chilli Caramel Chicken with Hot and Sour Salad
Yield: Serves 4
Cuisine: Thai
Ingredients: 4 small red chillies, minced; 2 tablespoons small Asian or Thai basil leaves; ½ teaspoon ground chilli; 120 g bean sprouts, trimmed; 2 chicken breasts, skin on; 1 long green chilli, sliced into fine lengths; ½ cup small Vietnamese mint leaves; 2 green onions, sliced diagonally; 2 red shallots, finely sliced; 4 Chinese cabbage (wombok) leaves, shredded; 1 small fennel bulb, shaved into fine rounds; 2 tablespoons Fried Shallot Slices; 2 tablespoons Asian or Thai basil leaves, deep-fried; ½ cup loosely packed coriander leaves; 150 ml Scotch whisky; 200 g palm sugar; 4 cloves garlic, minced; 2 green bird’s-eye chillies, sliced into fine rounds; 12 small dried chillies, deep-fried; 75 ml fish sauce; zest of 2 limes, minced using a microplane; 40 ml fresh lime juice, strained; ½ teaspoon chilli oil; 25 ml fresh lime juice, strained; 25 ml Tamarind Liquid; 15 ml Sugar Syrup; few drops of sesame oil; 25 ml fish sauce; 1 teaspoon sea salt; 40 ml sunflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have vivid memories of a fabulous chicken dish that tasted something like this at Ka Jok See Restaurant in Phuket Town. Lek, the owner, reckons the secret to the sauce is the addition of his preferred tipple: blue-label Johnnie Walker single-malt whisky. Whatever, it is finger-licking good – and not a colonel in sight!

Ingredients

40 ml sunflower oil
1 teaspoon sea salt
½ teaspoon</

Asia
Thailand
Phuket
Gluten-free
South East Asia

Method

Preheat the oven to 200°C. Season the sunflower oil with salt, pepper and ground chilli, then rub the spiced oil all over the chicken breasts. Place the chicken on a baking tray, skin-side up, and roast

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Chilli Caramel Chicken with Hot and Sour Salad

Ingredients

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