Ingredients
1 lb. skin-on chicken thighs (or ground chicken_
Vegetable oil, for pan
1 pinch MSG
1/2 c. uncooked sticky rice
1/2 tsp. dried crushed bird eye chili
1/2 tbsp. padaek (unfiltered fish sauce)
1 splash fish sauce
1 tbsp. galangal, minced
1 tbsp. lime leaves, minced
1/3 c. chopped green onion
1/3 c. chopped cilantro, plus more for garnish
1/3 c. whole bean sprouts
1/4 lime, juiced
1/3 c. whole mint leaves, plus more for garnish
1/3 c. diced shallots
2 fresh bird eye chiles, diced
Lettuce, for garnish
Cucumber, for garnish
Preparation
Step 1Remove skin from chicken thighs and cut skin into small pieces. Remove meat from bone, slice it into small pieces, then mince.Step 2Add enough oil to a large skillet to coat bottom and heat skillet over medium-high heat. Add ground chicken meat and cook undisturbed for 1 minute and 30 seconds each side then cook for another 2 minutes and stir. Let the chicken cook for a bit.Step 3In a separate skillet, add enough oil for a shallow fry then add the chicken skin and fry until brown and crispyabout 1 minute and 30 seconds per sideStep 4In another skillet, toast dried uncooked sticky rice on medium high for 11 minutes until dark and let it cool and then grind and smash it into a powder.
Step 1In large bowl, combine chicken with 1 tablespoon rice powder, MSG, dried crushed chiles, padaek, and fish sauce, adding more fish sauce to taste. Mix gently with gloved hands. Step 2Add galangal, lime leaves, green onion, cilantro, bean sprouts, lime, chicken skin, mint, shallots, and mix to combine.Step 3Plate dish then top with more mint, fresh bird eye chili, lettuce, extra whole herbs, and cucumbers. Step 4Enjoy with sticky rice or as lettuce wraps.
Kitchen Tip: Saeng highly recommends making your own toasted sticky rice powder—it makes a big difference in flavor! Directions can be found in the recipe below, and any extra can be stored for future use. Have you made this recipe? Let us know in the comments below.
