Sweet and Sour Bangkok Chicken
- 12 chicken thighs, boneless
- 2 teaspoons salt
- 1 tablespoon turmeric
- 2 teaspoons cinnamon
- 3 tablespoons peanut oil
- 10 whole arbols chilies, dried
- 5 Thai red chili peppers, or 1 habanero pepper
- 4 stalks lemongrass, minced, cleaned and
- 8 shallots, minced,
- 8 garlic cloves, minced,
- 1 cup ketchup
- 23 cup white vinegar
- 5 tablespoons sugar
- 1 tablespoon salt
- 1 cup carrot, diced, blanched
- 1 cup cooked peas
- 40 mint leaves, fresh
DirectionsToss 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.