Thai Chicken Karaage Recipe | Cook the Book

Ingredients (17)

• For the brine:
• 1 cup fish sauce
• 1 cup white vinegar
• 1 cup sugar
• 1 head garlic, cloves separated and minced
• 4 Thai chiles, coarsely chopped
• 6 boneless, skinless chicken thighs, diced
• To cook and serve:
• Canola oil, for frying
• 1 cup cornstarch
• 1/4 onion, thinly sliced
• 2 jalapeños, thinly sliced
• 1 cup chile sauce, such as Mae Ploy brand
• Salt
• 12 fresh cilantro leaves, torn
• 6 fresh mint leaves, torn
• 6 fresh basil leaves, torn