Slam dunk results for minimal effort! This is a dish I think a lot of Filipino readers will really enjoy. And not just on a/with a salad, but eaten with lots of steamed rice instead. :) I was reading an article on sriracha, that Thai-style hot sauce that’s become so popular in the West, and decided to cook a couple of recipes that incorporated the hot sauce as part of the ingredients. This was part of a Thai dinner we had at home that had a sour prawn soup as a starter, this chicken on salad dish, and a seafood egg omelette of sorts. This recipe is credited to Stuart Bonza, and it was published in the January 2010 issue of Bon Apetit Magazine.
Into a medium sized glass or stainless steel bowl, add 3 Tablespoons light soy sauce, 2 Tablespoons sriracha sauce, 2 teaspoons white sugar, 1/2 cup chopped green onions, 2 teaspoons of grated peeled ginger, 2 garlic cloves grated and 1/2 kilo of boneless chicken breasts, thighs or other parts. I wrote the ingredients out as it appeared in the magazine. I actually made a much larger batch and just eyeballed it, erring on the side of more ginger, garlic, etc. Mix the ingredients then add the chicken, toss and coat pieces all over. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
About an hour before serving, take the chicken out of the fridge and bring it to room temperature. Meanwhile, make the sauce for the chicken by stirring together 2 Tablespoons of sriracha sauce, two tablespoons of light soy sauce and 2 tablespoons of lime juice (I used kalamansi as there was no lime in the fridge). Set this aside. You may wish to double the recipe if you like liberally dunking your chicken in sauce, and if you are eating this with rice on the side…
Prepare a bed of lettuce greens, romaine is recommended, and I added some cherry tomatoes and radish slices to the selection of greens. Heat up some peanut or vegetable oil in a wok or frying pan. Dredge each piece of chicken in some potato starch (didn’t have this, so I used flour, you might also try rice flour) and deep fry until just cooked, just a few minutes. The chicken will have a crisp coating (that does tend to soften soon) and the meat should be juicy but well cooked. Serve the chicken over the salad greens with the sauce on the side.
This was really flavorful, slightly spicy, a little salty chicken and it paired beautifully with the salad greens. However, I can see it working just as well with a large bowl of white rice. Super, super easy to do, you should try this the next time you are in the kitchen. If you aren’t such a fan of spice, moderate the amounts of sriracha used, particularly in the sauce. The chicken itself isn’t too spicy, but the sauce has a bit of bite!