Ingredients

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.

Reviews & Comments 4

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes