- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 25 minutes plus 30 mins marinating
- Effort: medium
- 8 chicken thighs, boned
- 2 stalks lemongrass, trimmed down and very finely chopped
- 1 1/2 tbsp sugar
- 3 tbsp fish sauce
- 1 tbsp vegetable oil
- 1/2 cucumber, de-seeded and shredded
- 2 long mild red chillies, de-seeded and finely shredded
- 4 spring onions, trimmed and shredded
- 1 bunch of coriander, leaves picked
- 1 bunch of mint, leaves picked
- 1 bunch of Thai sweet basil or basil, leaves picked
- 2 tbsp fresh lime juice
- 1 tbsp rice vinegar, or Mirin
- 3 tbsp unsalted peanuts, crushed and toasted in a frying pan
1. Lightly slash the skin side of the chicken thighs. Rub the thighs all over with the lemongrass and place in a strong plastic bag.
2. Dissolve 1 tablespoon of the sugar with 2 tablespoons of the fish sauce and tip into the bag, then massage into the chicken.
3. Leave the chicken in the bag and marinate it in the refrigerator for 30 minutes.
4. Preheat the oven to 220°C/gas 7. Heat the oil in a large frying pan. Remove the chicken from its marinade (reserving the marinade), and then lightly fry in the oil until golden on all sides.
5. Place the fried chicken in a roasting tray. Pour over the reserved marinade left in the bag and roast the chicken in the oven for 15 minutes or until cooked through but still juicy.
6. Meanwhile, mix the remaining fish sauce with the remaining sugar, the lime juice and rice vinegar, then toss with the cucumber, spring onions, chilli, coriander, mint, Thai sweet basil and half of the peanuts.
7. Put two sticky thighs onto each plate, then pile the chilli herb salad next to the chicken and sprinkle with the remaining peanuts.
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