PENG CHICKEN RECIPES

Steps:

• Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.

Steps:

• It is recommended that you use an instant read digital thermometer to maintain correct oil temperature while frying.
• In a large bowl, combine the marinade ingredients and add the chicken. Stir gently to coat the chicken and allow to stand at room temperature for 15 minutes.
• In a small dry frying pan, toast the sesame seeds until they are light brown in color and aromatic. Transfer to a small dish and set aside.
• In a small bowl, combine the sauce ingredients and stir until the sugar and the cornstarch are fully dissolved. Set aside.
• Toss the 1 1/2 cups cornstarch with the salt and pepper in a large bowl or deep plate. Coat the marinated chicken in the cornstarch mixture and shake off any excess before frying.
• Heat the oil in a wok or heavy-bottomed pot until it registers 350 degrees F. Working in 2 or 3 batches, add the first batch of chicken cubes and deep fry until lightly golden on the outside and cooked through (3-4 minutes). Remove the chicken with a slotted spoon and drain on a plate lined with paper towels. Repeat with the rest of the chicken.
• When finished cooking chicken, take the first batch and return then to the 350 degree oil. Continue cooking for 30-45 more seconds so they become golden brown. Repeat with the rest of the chicken.
• Transfer the oil to a heat-proof container. It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid for disposal. If you used a wok, just wipe down the inside with a paper towel and if you used a heavy-bottomed pot, switch to a large skillet for stir-frying.
• Heat the wok or skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the 1 tbsp of oil and swirl to coat the wok or pan. Add the chiles and garlic and stir-fry until just fragrant (20 seconds). Pour in the sauce mixture and heat briefly to thicken (just under a rolling boil).
• Return the chicken to the wok and stir well to coat with sauce. transfer the chicken to a serving dish and garnish with sesame seeds and scallions.