Cook The Book: Thai Chicken Karaage

• 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
• Canola oil, for frying
• 1 cup cornstarch
• 1/4 onion, thinly sliced
• 2 jalapenos, 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

1. To make the brine, combine all of the ingredients. Set aside 1 cup of the brine for use later. Add the chicken thighs to the remaining brine, cover, and refrigerate for 24 hours.
2. Remove the chicken from the brine and place the pieces in a strainer or colander, letting the excess brine drain off. Discard the brine.
3. Pour enough oil into a deep pot or countertop fryer to cover the chicken and heat to 370u0b0F. Dust the chicken generously with cornstarch and fry until golden brown. Use tongs to turn the pieces for even browning. Remove the chicken from the fryer with tongs or a slotted spoon and transfer to a large mixing bowl. Add the onion, jalapenos, the reserved 1 cup brine, and the chile sauce, toss to coat, and season with salt to taste. Garnish with the cilantro, mint, and basil and serve.

fish sauce, white vinegar, sugar, garlic, chiles, chicken, canola oil, cornstarch, onion, jalapenos, chile sauce, salt, cilantro, mint, fresh basil

Taken from www.seriouseats.com/recipes/2011/05/thai-chicken-karaage-east-side-kings-recipe.html (may not work)