Crispy Thai Thread Chicken
Crispy Thai Thread Chicken with Sriracha mayo, Quick and easy party appetizer made in 30 mins with chicken marinated in aromatic spices.
Ingredients
- 250 grams boneless chicken breasts
- 2 tablespoon red Thai curry paste
- 1 tablespoon soya sauce
- 1 tablespoon vinegar
- 1 egg
- 1 tablespoon ginger and garlic paste
- 25 spring roll wrappers
- 2 tablespoon cornstarch
- ½ cup Mayo
- 1 teaspoon hot sauce/ Sriracha
- 1 teaspoon capers
- Vegetable oil for deep frying
- salt to taste
- pepper
Instructions
- Marinate the thin slices of chicken with Thai curry paste, ginger garlic paste, soya sauce, vinegar, egg, salt and pepper and set aside.
- Separate 25 sheets of spring roll wrappers, cut it along the center to form two rectangles. Align it together and finely slice strips of the sheets to form the threads. Add cornstarch and toss it along the cutting board to separate the threads.
- Place one piece of marinated chicken in the heap of threads and sprinkle some threads over it. Give it a light pat and lift the chicken to reveal the threads that have stuck to it. Now roll that chicken with your fingers to cover the entire chicken with the hanging threads.
- In a deep pan or skillet, heat oil for deep frying. Place in the thread coated chicken and fry for 3-4 minutes until the threads are crispy and golden. Remove the chicken from the oil with tongs and place it over a kitchen towel to remove excess oil.
- Add sriracha sauce and chopped capers to half cup mayo and mix well to form your dipping sauce. Serve the crispy Thai thread chicken while it's hot along with the Sriracha mayo dip.