Fiery Thai Chicken and Noodles

(Fiery Thai Chicken & Noodles)

This is an adaptation of a recipe my husband tore out of a golf magazine on a Negra Modelo ad. I have never really dappled in foods of this type so it was fun to make. It definitely has some heat to it! I blanched some fresh veggies for myself and tossed them with some of this sauce and noodles. YUM!

The recipe is actually for shrimp so you can give that a try too. It also suggests serving the chicken on a bed of shredded Napa Cabbage. Go forth and play with this dish!

Ingredients:

Breading

1/2 cup of flour

1/2 cup cornstarch

1/8 cup blackening seasoning (I left this out)

1 tablespoon jalapeno powder (I couldn't find this so I subbed in cayenne)

Thai Sauce

1 cup sweet Thai chili sauce

1/4 cup garlic chili sauce

1/3 tablespoon Sriracha sauce

Yuzu Dressing

1 egg white

5 oz vegetable oil

2 oz Yuzu juice ( or 50/50 lemon and lime juices)

Shrimp/Chicken

28 oz shrimp or 1lb chicken tenders, cut into pieces

2 oz buttermilk

vegetable oil for frying

Shredded Napa cabbage for garnish

Directions:

1. To prepare breading, mix flour, cornstarch, blackening seasoning and jalapeno powder in a bowl and set aside.

2. Make dressing by mixing egg yolk and yuzu juice in a blender on high speed. Slowly add oil until fully incorporated. Set dressing aside.

3. Prepare Thai sauce by combining its ingredients.

4. Toss shrimp/chicken in buttermilk. Drain off excess milk and add breading to coat shrimp. Shake off excess breading and fry approximately 2-3 minutes. Place on paper towels to drain off excess oil. Add fried shrimp/chicken to Thai sauce and toss to coat. 

5. Serve over rice, noodles or cabbage and drizzle with Yuzu dressing.