Sweet And Sour Bangkok Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 12 boneless chicken thighs
• 2 teaspoons salt
• 1 tablespoon turmeric
• 2 teaspoons cinnamon
• 3 tablespoons peanut oil
• 10 dried whole arbols chilies
• 5 thai red chili peppers or 1 habanero pepper
• 4 stalks lemongrass, cleaned and minced
• 8 shallots, minced
• 8 garlic cloves, minced
• 1 cup ketchup
• 2/3 cup vinegar
• 5 tablespoons sugar
• 1 tablespoon salt
• 1 cup diced carrot, blanched
• 1 cup cooked peas
• 40 fresh mint leaves

Recipe

• 1 toss the chicken with the salt, turmeric and cinnamon.
• 2 cut off and discard the chili stems, shake out the seeds. place the dried chilies into a cup of boiling water and refresh for 10 minutes.
• 3 drain and puree the fresh chilies, the shallot, garlic and lemon grass in a food processor. reserve.
• 4 heat the peanut oil in a large pan or wok over high heat. brown the chicken and set aside.
• 5 add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored.
• 6 add the chicken back to the pan and cook, tossing, until cooked thoroughly.
• 7 stir in the ketchup and vinegar, the salt and the sugar. cook for several minutes; after the mixture boils, add the vegetables and mint. toss and serve.