FOOD

Crispy Rice Salad with Lemongrass Chicken

For a zesty, filling salad packed with flavor, you can't go wrong with crispy rice and lemongrass chicken.

FOOD

Crispy Rice Salad with Lemongrass Chicken

For a zesty, filling salad packed with flavor, you can't go wrong with crispy rice and lemongrass chicken.

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons fish sauce
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons finely chopped lemongrass
  • 2 tablespoons chopped cilantro
  • 3 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds boneless, skinless chicken thighs

Steps

  1. In a large bowl, combine oil, fish sauce, lime juice, lemongrass, cilantro, garlic, sugar, salt and pepper. Stir to combine.
  2. Add the chicken and toss to thoroughly coat. Cover and refrigerate at least 1 hour up to overnight.
  3. Heat a grill to 400 degrees. Chop chicken into 2-inch pieces and place on soaked bamboo skewers, approximately 3 to 4 pieces per skewer.
  4. Grill each side until cooked and the chicken reaches an internal temperature of 165 degrees.
  5. Serve warm with crispy rice salad.

Ingredients

  • 2 1/2 cups jasmine rice, cooked, chilled on a baking sheet
  • 2 tablespoons red curry paste
  • 1 teaspoon salt
  • 1/2 cup rice flour
  • 4 cups vegetable oil, for frying
  • 1 tablespoon chili jam
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 6 tablespoons fish sauce
  • 1 tablespoon chili flakes
  • 1/2 red onion, thinly sliced
  • 1/2 cup julienned green onion
  • 1/4 cup julienned ginger
  • 1 1/2 cups lime juice
  • 1/2 cup chopped cilantro
  • 1/2 cup chopped peanuts

Steps

  1. In a large bowl, combine chilled rice, red curry paste and salt. Toss with rice flour until rice is dried out, and set in the fridge for 30 minutes.
  2. Heat oil in a large pot to 350 degrees. Add prepared rice a cup at a time to fry oil for 30 seconds, or until rice is golden. Remove from oil and let dry on paper towels. Repeat until all rice is fried.
  3. In a large bowl, combine chili jam, salt, sugar, fish sauce, chili flakes, onion, green onion, ginger and lime juice. Add crispy rice and toss until well dressed. Finish with cilantro and peanuts and set aside.