Sawaddee ka welcome to hot thai kitchen I am so excited about what we are going to make today
because I have finally developed a recipe worthy of the name hot thai chicken so hot Thai chicken
has been an ongoing Freudian slip of mine so many times I've said it instead of saying hot
Thai kitchen so I thought that should be a dish so here it is hot Thai chicken for you
and if you are ready let's get started so hot Thai chicken is fried chicken that's tossed in
this sweet spicy sour sticky super yummy sauce is gonna be so good so we're going to start out with
some chicken thighs I prefer thighs because when we fry it there's lots of little like nooks and
crannies and chicken thigh and those are gonna sort of collect the the dredge the flour dredge
and make it extra crispy and yummy so I've cut it into six to seven pieces per five you don't
want anything too small because you don't want it to be just a bite full of crust and a tiny
bit of chicken right so we're gonna add to this an egg just going to break that up and also some
cornstarch and then just a little bit of salt and what this is is it's going to be the liquid that's
going to coat the chicken and then we're going to dredge the chicken in flour and that liquid
is going to pick up the flour and that's going to be the crust okay so now I'm going to let that sit
while we make the hot Thai chicken sauce and as the chicken says it'll absorb some of the liquid
in the eggs and make the chicken a little moist and also allow the cornstarch to fully absorb
the liquid so this is the sauce right here this is what makes the chicken hot Thai so I've got
here some Thai chili paste and Thai chili paste you can get at Asian grocery stores and if you
can't find it I have a recipe for making your own slightly time-consuming but it's easy so it's if
you can make a big batch ones you can use it in so many recipes some oyster sauce and along with the
mini whisk a mini rubber spatula is always very very useful and of course fish Schloss if it's
going to be my signature recipe it has to have fish sauce in it I'm going to add some sour so
I've got some vinegar more sugar because the Thai chili paste is a little sweet but it's definitely
not sweet enough so this sauce is primarily going to be sort of sweet and sour you see
it's very good some water to thin it out because we're going to cook this for a little bit so I've
got some whole cloves of garlic that I am going to grate using a microplane now you can also just
finely mince the garlic if you want or pound it in a mortar and pestle okay and now the hot part
I've got here some ground dried chilies which I took out the seeds because I don't want it to
be too spicy and then I ground it up in a coffee grinder or a spice grinder if you want it extra
spicy leave the seeds in or you can also add extra sort of smaller spicier chilies into it as well
if you want it not spicy at all you can also use a little bit of paprika then you still get the color
and the chili flavor you know without the heat in case you're making it for kids or something
okay so that's going in alright so the sauce is not done yet there's few more ingredients but at
this point I want to cook it down and reduce it until it's very thick and you want to cook that
garlic because right now it's raw and marry and mingle the flavors of everything in here okay
so the sauce is really thick now and you want this to be thicker then it should be at the end
because we're going to add some lime juice to this and a little bit so just like this is good we're
going to turn it off and finish it so now we're going to add my secret ingredient which is some
finely finely chopped kaffir lime leaves I removed the center rib and then finally finally julienne
the leaves and then I run my knife through it one more time to get them really really small because
you want to make sure that the pieces are small enough that they'll distribute evenly amongst
the chicken and then you don't get you know really big pieces sort of in your teeth event okay so in
that Ghost and the heat of the sauce we'll help distribute the flavor of kaffir lime leaves now
if you don't have kaffir lime leaves you can also add lime zest however I'm going to add lime zest
anyway in addition to the lime leaves because I love that live flavor on my chicken zest it
quite thinly because lime has a very thin skin and you don't want to go so deep that you get to
the white part because that's bitter I think from me because I already have a kaffir lime leaves in
there just half a lime is okay mmm smells good mmm all right and now finally some lime juice fresh
lime juice in addition to the vinegar so that we get some freshness fresh flavors in there and the
reason why you want to add the lime juice now and not earlier is you don't want to cook lime juice
otherwise it destroys that nice fresh flavors that lime juice has see it's going to thin out
into this consistency and that's why you want to reduce the sauce to be quite thick so I've
got some oil here and you want lots of oil for the chicken to swim in we are deep-frying and
heat it up to 375 so it's still got a little bit to go so we're gonna prepare our dredge so I've
got some all-purpose flour here and I'm going to add a little bit of cornstarch to it because
cornstarch doesn't have any gluten and it helps with the crispness of the coating throw all of
our chicken right into this dredge all at once okay and all that extra liquid will help create
the crackly crispy bits so you want all of that so now I'm going to toss that in the flour and
you want to really make sure that all the chicken is spread out not stuck in not stuck in together
not sticking together here's a little option a little trick for you if you want a thicker coating
around the chicken what you can do is sprinkle a little bit of water on it and that water will sort
of gum up the flour around the chicken and that's how you get a thicker coating and actually that's
what I'm going to do okay and it goes and you want hot oil for this because the pieces of the chicken
are not very big you want the outside to crisp before the inside over cooks right if the heat
is slow it'll take a long time for the outside to crisp up by that time the inside is overcooked
okay so you want to put an apron on because it's going to spatter a little bit so once it's nice
and golden brown it's been about two and a half to three minutes then you can take them out okay
all right this is the moment guys this is the moment pour your sauce in here ooh I'm going to
toss my chicken you know what's going to happen and you know it's going to be good supports all
in and then just really quickly give them a toss and you want to make sure every surface is coated
as much as possible that smells so good I can really smell that lime at first it might not
look like there's enough sauce but trust me there is but what you want to do is once or twice scrape
because there's going to be a lot of sauce stuck to your utensils and also along the sides of the
bowl see how much I can gather and then just do this just once or twice as you toss and it'll
stretch the sauce a little bit more but there is a danger of having too much sauce in which
case it's really quite overpowering cuz the sauce is quite strong and then you can't really have it
on its own then you got to have it with rice and all that stuff oh my god that looks so good you
don't need any garnish I'm gonna go in right now mm-hmm which one is it oh this one looks great
hmm there are no words just no words mmm totally worthy of being called hot tight chicken it's
actually a flavor that's a bit hard to describe because there's a lot going on it's sweet but not
overly sweet sour from the lime juice salty and a little bit spicy and that that lime flavor the
citrus flavor from the kaffir lime leaves in the lime zest oh just really brightens it up a little
bit of crunch from that coating but also sticky and tender oh my god you have to try this recipe
promise me you'll try this recipe and don't forget to let me know what you think the recipe will be
on hot Thai chicken I mean cut Thai Kitchen calm and when you make it send me a photo on Facebook
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never miss an awesome recipe like this and I will see you next time for your next delicious Thai
meal because that's the perfect consistencies to sort of coat the chicken sorry I didn't get that