Thai Chicken-Really Hot Stuff

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Thai Chicken-Really Hot Stuff to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Thai Chicken-Really Hot Stuff, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 0 Servings
• Ingredients
• 5 tb fish sauce (Nuoc Man)
• 1/2 c coconut milk
• 1/4 c brown sugar
• 2 tb five-spice powder
• 2 1/2 tb lime juice
• 1 tb asian chilis
• 2 tb soya sauce
• 2 lg chickens quartered
• 3 ts curry powder
• Dipping Sauce
• 1 1/2 c rice vinegar unseasoned
• 3 ts chili sauce
• 3/4 c sugar
• 2 tb garlic minced

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Instructions Chicken should weigh about 3 pounds each

Step 2: Technique & Execution

Cooking Instructions: Marinate chicken for two days

Step 3: Technique & Execution

Grill or bake chicken, basting with marinade

Step 4: Technique & Execution

Serve with garnish (tomatoes, cucumbers, & red onion) with dipping sauce on the side

Step 5: Technique & Execution

Posted to EthnicRegMC 6/99 by J Pellegrino Per serving: 7703 Calories (kcal) 507g Total Fat (59% calories from fat) 521g Protein 248g Carbohydrate 2727mg Cholesterol 2132mg Sodium Food Exchanges: 0 Grain(Starch) 72 1/2 Lean Meat 1 Vegetable ½ Fruit 56 1/2 Fat 15 Other Carbohydrates Serving Ideas : Serve with side of rice and singha beer from Thailand Contributor: Two Grumpy Guys Thai Chicken Yield: 1 Recipe Ingredients 2 ts olive oil 1 fresh red chili cored, seeded, finely chopped 1 piece fresh ginger (1-inch/ 2 1/2 cm), peeled, grated 1 ts lemon grass paste 250 g (8 oz) chanterelle mushrooms 1 1/2 ts Thai red curry paste 1 c coconut milk 1 tb light soy sauce 350 g (12 oz) skinless boneless chicken breast, cubed cilantro sprigs chopped cilantro, to garnish Instructions Heat oil in a flameproof casserole dish

Step 6: Technique & Execution

Add chili, ginger, lemon grass paste and mushrooms and stir-fry 2 or 3 minutes.