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Thai Chicken Recipe

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This recipe for Thai Chicken is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 - 8 Chicken Thighs
1 cup Corn Starch
1/4 teaspoon Garlic Powder
1/2 teaspoon Kosher Salt
1/4 teaspoon ground Black Pepper
2 Tablespoons plus 2 Tablespoons Sesame Oil
1 1/2 Tablespoons Sriracha Sauce
3 1/2 Tablespoons Sugar
Juice of 1/2 Lime
1/4 cup Soy Sauce
1 1/2 teaspoons grated Fresh Ginger
Directions:
Directions:
Place cornstarch and spices in a 1 gallon plastic ziplock bag, and shake to mix. Add chicken, and shake to coat. Place 2 Tablespoons sesame oil in a large Dutch oven on medium low to medium heat. Cook two to three chicken thighs at a time until cooked thoroughly and crispy on both sides. Place cooked chicken on a plate and set aside. Turn skillet heat to low. In a small bowl, combine 2 Tablespoons sesame oil, soy sauce, lime juice, sugar, sriracha sauce, and ginger. Add sauce mixture to skillet, and cook until heated thoroughly and slightly reduced, stirring frequently. Return chicken to skillet a few pieces at a time until heated thoroughly and coated with sauce. Place on serving platter, and garnish with sesame seeds. Serve with rice.
Personal Notes:
Personal Notes:
Served during pandemic. Amazing.

 

 

 

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