Spicy chicken with chilli lime dipping sauce
Photography by Dean Wilmot. Styling by Michele Cranston.
Spicy chicken with chilli lime dipping sauce
INGREDIENTS
8 chicken thigh fillets
2 tablespoons fish sauce
2 cloves garlic, chopped finely
2 fresh small red chillies, seeded,
chopped finely
1 teaspoon caster sugar
1 tablespoon olive oil
lime wedges, for serving
chopped fresh coriander leaves and green onion, for serving
CHILLI LIME DIPPING SAUCE
2 tablespoons lime juice
2 tablespoons water
2 teaspoons sugar
2 teaspoons fish sauce
1 fresh small red chilli, seeded,
chopped finely
2 teaspoons finely chopped coriander stalks
METHOD
1. Cut chicken into 4cm pieces.
2. Combine the fish sauce, garlic, chilli and sugar in a medium bowl. Add chicken; mix well. Cover and refrigerate for 3 hours or overnight, turning occasionally.
3. CHILLI LIME DIPPING SAUCE: Combine all ingredients in a small bowl; stir until the sugar is dissolved.
4. Heat large frying pan or barbecue flat plate over medium heat. Brush pan with oil; cook chicken, in batches, for about 4 minutes each side or until browned and cooked through.
5. Insert toothpicks into the chicken pieces. Serve with Chilli Lime Dipping Sauce and lime wedges, sprinkled with coriander and onion.
Uncooked marinated chicken suitable to freeze. Not suitable to microwave.
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