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Sweet and Sour Bangkok Chicken



Toss the chicken with the salt, turmeric and cinnamon.
Cut off and discard the chili stems, shake out the seeds.
Place the dried chilies into a cup of boiling water and refresh for 10 minutes.
Drain and puree the fresh chilies, the shallot, garlic and lemon grass in a food processor.
Heat the peanut oil in a large pan or wok over high heat.
Brown the chicken and set aside.
Add the chili mixture to the pan, and cook for 4 minutes until fragrant and mahogany-colored.
Add the chicken back to the pan and cook, tossing, until cooked thoroughly.
Stir in the ketchup and vinegar, the salt and the sugar.
Cook for several minutes; after the mixture boils, add the vegetables and mint.
Toss and serve.