Thai Lime and Peppercorn Chicken

Hello there! Hope you all are doing best by the Grace of Almighty. Here is another delicacy which I made sometime back for the iftar spread for one of the E-zine. Piquancy of makrut lime and freshness of lemon grass hypnotizes me such that I could not resist myself from picking them up when I am on my rounds of grocery shop. The moment I committed to E-zine team for Iftar recipes, immediately the combination of makrut lime and peppercorn along with chicken popped-up in my mind. The best part of this dish is that it can be served as an appetizer and snack. Here is how I made it…

INGREDIENTS:-

For marination-

500 gms, boneless chicken, cut in bite sized pieces

1 tsp, light soy sauce

5 nos, makrut limes leaves, finely chopped

2 stalks of lemon grass, finely chopped

1 tbsp, rice vinegar

½ tsp, peppercorns, crushed

Salt as per taste

For coating-

½ cup, rice flour

¼ cup, corn flour

Oil for deep frying

For sauté-

1 tbsp, garlic, finely chopped

1 tsp, dark brown sugar

1 tsp, light soy sauce

1 cup, bell peppers, cut in bite sized cube

2-3 nos, Thai red chilies, finely chopped

1 tsp, peppercorn, crushed coarsely

Juice of one kaffir lime

¼ tsp, makrut lime zest

2 tbsp, refined oil/sesame oil

METHOD:-

Marinate the chicken with all the ingredients mentioned for marination. Refrigerate it overnight. In a crunch of time, marinate atleast for 2 hours.

Combine together corn flour and rice flour well.

Heat an oil in deep pan.

Coat the marinated chicken pieces well with flour mixture and deep fry them till golden brown and crisp, drain on to absorbent paper. Do this in batches, do not overload the pan while frying.

Heat 2 tbsp oil in a wok. Add garlic and fry till light brown(do not burn).

Add Thai chilies and fry for few seconds. Now add, brown sugar, kaffir lime juice and zest, salt, crushed peppercorn. Toss for few seconds. Add bell peppers and toss for another few seconds.

Finally add fried chicken pieces and toss very well for a minute.

Dish out and serve hot.