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from "Terrific Pacific" by Anya Von Bremzen and John Welchman

Lightly battered chicken chunks are tossed with a delicate homemade Thai-style chile sauce and cilantro to produce this incredibly tasty dish, which can be served either slightly warm, at room temperature, or cold. Add as much chile sauce as you feel you'd like. Leftover sauce will keep in a refrigerator for a week and is delicious with fried calamari or grilled chicken.

Serves 4
 Terrific Pacific

1 pound skinless, boneless chicken breast or thigh meat, cut into 1 1/2-inch nuggets
2 tablespoons soy sauce
1/4 cup all-purpose flour
1/4 cup cornstarch
1 large egg, beaten
5 tablespoons cold water
Peanut or canola oil, for deep-frying
1 tablespoons fresh lemon juice, or more to taste
3 tablespoons fresh cilantro leaves

Sweet-and-Tangy Chile Sauce (recipe follows)
1/2 red bell pepper, stemmed, seeded, and chopped
2 large cloves garlic, chopped
7 tablespoons rice vinegar
3 1/2 tablespoons sugar
1/4 cup water
2 dried red chiles (2 to 3 inches), preferably Asian, crumbled (seed the chiles for a milder sauce)
1 1/4 teaspoons cornstarch, mixed with 1 1/2 teaspoons cold water

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1. Place the chicken in a bowl and sprinkle the soy sauce over it. Cover and refrigerate for 1 hour.
2. Sift together the flour and cornstarch into a bowl. Whisk in the egg and water until smooth. Let the batter stand for 10 minutes.
3. Pour oil to a depth of 2 inches into a deep fryer or wok, and heat to 350°F over medium heat. Working in batches, dip the chicken in the batter and gently shake off the excess. Deep-fry the chicken, a few pieces at a time, until light golden and cooked through, 4 to 5 minutes. Reduce the heat if the chicken browns too quickly. With a slotted spoon, remove the chicken to drain on paper towels. Cool to warm or to room temperature.
4. Before serving, place the chicken in a serving bowl and gently toss with the desired amount of Sweet-and-Tangy Chile Sauce, lemon juice, and cilantro leaves. Serve at once.
Sweet-and-Tangy Chile Sauce (Makes about 1 cup)
1. Process the bell pepper, garlic, vinegar, sugar, water, and chiles in a food processor until smooth.
2. Transfer the mixture to a small non-reactive saucepan and cook over low heat for about 7 minutes, skimming once or twice. Slowly whisk in the cornstarch mixture and cook for another minute. Cool to room temperature.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Katie's Best Boneless Skinless Chicken Breasts, Air-Chilled, Non-GMO, Raised w/o Antibiotics - $7.49/lb
  Lemons - $0.89/ea Save! 5 for $4
  Cilantro - $0.99/ea
 approx. 4oz
  Red Bell Pepper, Large - $2.99/lb
You May Already Have
  Dried Red Chiles
Not Currently Available at FreshDirect
  Yamasa Tamari (Wheat-Free and Organic Soy Sauce) - $4.49/ea
 5fl oz
  Just FreshDirect Unbleached All-Purpose Flour - $4.29/ea
  Argo Corn Starch - $2.59/ea
  Nature's Yoke Natural Cage-Free Large White Eggs - $3.99/ea
 1 dozen
  Wesson Canola Oil - $5.19/ea
 48fl oz
  Marukan Rice Vinegar - $3.99/ea
 12fl oz
  Domino Granulated White Sugar - $2.79/ea
Estimated Total:  
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