涼拌椒麻雞

So like, 3 weeks ago, JLo came up to my room and couldn't wait to show me a cookbook that he borrowed from Linda. It was like a Thai/south-east Asian cookbook with recipes like 檸檬魚, 月亮蝦餅, spring rolls, curries,... etc. But the only thing JLo wanted to eat in there was the 椒麻雞. I didn't really want to make it for him cuz frying chicken thighs can be a bit trickier compared to chicken breasts... But i didn't want to eat chicken breasts either cuz, thanks to JLo, i have grown to hate it. I remember there was a time when all he would eat were fried chicken breasts coated with the polish frying powder. It was good at first but having it every other day was just too much. So between cooking another chicken breast meal and 椒麻雞, i had no choice but to pick the latter.

涼拌椒麻雞
from Linda's cookbook w/ some changes

INGREDIENTS

• 2 boneless Chicken Thighs
• Potato starch for coating.
• Oil for frying
  MARINADE:
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame oil (香油/麻油)
• 1 teaspoon Sugar
  SAUCE:
• 1 bunch fresh Coriander (香菜), chopped.
• 2 hot chili peppers (小辣椒), chopped.
• 4 cloves garlic, chopped.
• 3 tablespoons Soy Sauce
• 1 teaspoon Sesame oil (香油/麻油)
• 1 tablespoon Sugar
• 1 tablespoon Vinegar

DIRECTIONS

1. Prepare and wash the chicken thighs.
2. Marinade chicken for half a day.
3. Coat the chicken with a light layer of potato starch.
   
4. Heat oil and fry the chicken on high heat (both sides) at first... then turn down to medium. This will prevent the chicken from sticking to your pan.
5. Fry until chicken is no longer pink and juices run clear.
6. Drain and chop the chicken into thick slices. Set on plate.
7. Combine all the ingredients for the sauce and pour over chicken. Serve!
   

Even though I'm not a meat person, the 椒麻雞 came out pretty good i must say. It just took a long time to fry all the chicken pieces and to make sure it was cooked... but other than that, this dish is definitely worth the try!