How to make it

  • Cut the chicken breasts into small cubes or chunks. Make 24-36 chunks.
  • Tumble in a bowl or container with the fish sauce, garlic and sugar. Cover the chicken and marinade mixture and leave overnight in the refrigerator.
  • Sauce:
  • Stir all sauce ingredients, EXCEPT lime juice and salt, in a pan. Bring to a bubbling boil and cook until reduced and syrupy.
  • Lightly salt and leave to go cold.
  • Process with a hand blender until fairly smooth , then stir in lime juice.
  • Cool in refrigerator overnight. Remove one hour before serving.
  • When ready to serve:
  • Preheat wok and oil
  • Drain chicken from marinade
  • Fry in a fairly deep pool of oil for 3-4 minutes until golden brown.
  • Drain on paper towel.
  • Arrange chicken and mint leaves on a plate or platter. Place the dipping sauce in a small bowl and place on the platter to the side. Arrange a bundle of skewers or cocktail sticks next to the bowl.
  • Wrap the chicken chunk in a mint leaf and dip into the sauce using a bamboo skewer.
  • **If you do not have time to make the sauce you can buy a good quality bottle of Thai dipping sauce and add the lime juice before serving.

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