Craving the vibrant flavors of Thailand but short on time? This authentic Thai Chicken Dry Sauce recipe delivers the explosive taste of street food without the street food hassle. Forget complicated techniques and lengthy ingredient lists; this recipe simplifies the process, allowing you to create a rich, savory, and slightly sweet sauce that's perfect for chicken, noodles, rice, or even as a vibrant dipping sauce. Imagine the aromatic blend of garlic, chili, fish sauce, and lime, all perfectly balanced to tantalize your taste buds. This recipe is adaptable to your spice preference, allowing you to control the heat level to your liking.
This easy-to-follow recipe breaks down the process into simple, manageable steps, guiding you from preparation to a delicious, ready-to-enjoy sauce. Ready to experience the taste of Thailand in your own kitchen? Let's dive into the step-by-step instructions and transform ordinary chicken into an extraordinary culinary adventure.
Tools Needed
- Cutting board
- Knife
- Mixing bowl
Ingredients
- Peeled and finely chopped ginger: 3 tablespoons
- Ginger skin (for stock): Keep
- Roughly chopped garlic: 5 cloves
- Red chili: 5 pieces
- Soy sauce: 5 tablespoons
- Sugar: 6 tablespoons (2 + 4 tbsp)
- Vinegar: 3 tablespoons
- Thai soybean paste: 3 tablespoons
- Water: 3 tablespoons
- Fish sauce: 1 teaspoon
- Finely chopped garlic (for garnish): Few cloves
- Finely chopped ginger (for garnish): 1 tablespoon
- Finely chopped red chili (for garnish): 2 pieces
- Finely chopped coriander leaves (for garnish): 1 tablespoon (or more, to taste)
- Salt: to taste
Step-by-Step Instructions
Step 1. Prepare the Base Sauce
- In a mixing bowl, combine 2 tablespoons of sugar and 3 tablespoons of vinegar.
- Add 1 1/2 tablespoons of soy sauce and mix well until dissolved.
- Add 3 tablespoons of Thai soybean paste and mix well.
- Add 3 tablespoons of water and mix thoroughly.
- Add the remaining 4 tablespoons of sugar and 1 teaspoon of fish sauce for color. Mix well.
Step 2. Add Aromatics and Pound
- Add the chopped garlic, chili, and ginger. Mix well.
- Pound the mixture until it reaches a rough consistency.
Step 3. Prepare Garnishes
- Finely chop 1 tablespoon of ginger, 2 pieces of red chili, and a tablespoon of coriander leaves (remove the root from the coriander).
Step 4. Finish and Serve
- Just before serving, add the finely chopped garlic, ginger, chili, and coriander leaves to the sauce. Mix gently.
- Add salt to taste.
Read more: Thai Mussel Pie Tee: Michelin-Starred Amuse-Bouche Recipe
Tips
- Adjust the amount of chili according to your spice preference.
- Keep the ginger skin to make the stock for cooking.
Nutrition
- Calories: approximately 600-700
- Fat: 2-4g
- Carbs: 120-140g
- Protein: 15-20g
FAQs
1. Can I make this sauce ahead of time?
Yes! The sauce tastes even better the next day after the flavors have melded. Store it in an airtight container in the refrigerator for up to 3 days.
2. What kind of chicken is best for this recipe?
Any boneless, skinless chicken thighs or breasts will work. Chicken thighs tend to stay more moist.
3. Can I adjust the spice level?
Absolutely! Start with less chili and add more to taste. You can also use milder chilies like Thai bird chilies instead of the spicier ones.
This easy Thai Chicken Dry Sauce recipe allows you to enjoy the vibrant flavors of Thailand anytime, effortlessly. The simple steps and readily available ingredients make it perfect for weeknight meals or weekend feasts. So, gather your ingredients and embark on a delicious culinary journey to the streets of Thailand, right in your own kitchen!