Chilli Caramel Chicken with Hot and Sour Salad

Name: Chilli Caramel Chicken with Hot and Sour Salad
Yield: Serves 4
Cuisine: Thai
Ingredients: 25 ml Tamarind Liquid; 200 g palm sugar; 40 ml sunflower oil; 100 ml Tamarind Liquid; 1 teaspoon finely shredded fresh ginger; 2 green bird’s-eye chillies, sliced into fine rounds; 1 long green chilli, sliced into fine lengths; 2 red shallots, finely sliced; 2 tablespoons small Asian or Thai basil leaves; 4 wing beans, finely sliced; 1 small fennel bulb, shaved into fine rounds; 2 green onions, sliced diagonally; 2 chicken breasts, skin on; ½ teaspoon freshly ground black pepper; ½ teaspoon ground chilli; 1 teaspoon sea salt; 4 small red chillies, minced; zest of 2 limes, minced using a microplane; 150 ml Scotch whisky; 12 small dried chillies, deep-fried; ½ cup loosely packed coriander leaves; 15 ml Sugar Syrup; 75 ml fish sauce; 40 ml fresh lime juice, strained; 25 ml fresh lime juice, strained; 2 tablespoons Fried Shallot Slices; 120 g bean sprouts, trimmed; 4 cloves garlic, minced; 2 tablespoons Asian or Thai basil leaves, deep-fried; 4 Chinese cabbage (wombok) leaves, shredded

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