Ingredients:
Boneless chicken thighs: 3 pieces.
Marinade:
Soy sauce: 1 tablespoon; Pepper: 1/3 teaspoon; Cooking wine: 1 tablespoon.
Sauce:
Water: 1/3 cup; Thai chicken sauce: 2 tablespoons; Tomato sauce: 1/2 tablespoon; Sugar: 1/2 tablespoon; Salt: 1/4 teaspoon; Sesame oil: 1/2 tablespoon.
Coating:
Cornstarch: 3 tablespoons.
Taste: Sweet and sour; Cooking method: Fried; Time: Half an hour; Difficulty: Advanced.
Steps for cooking Thai-style Chicken Nuggets
Remove the bones from the chicken thighs and cut the meat into diamond shapes without cutting through the skin. Add 1 tablespoon of soy sauce, 1/3 teaspoon of pepper, and 1 tablespoon of cooking wine to the meat. Mix well and let it sit for 20 minutes.
Put cornstarch on a plate and coat the meat with it.
Flip the meat and coat the other side with cornstarch. Shake off any excess cornstarch.
Heat the pan over medium heat and add oil. Place the chicken thighs skin-side down in the pan.
Fry until golden brown.
Flip the meat and fry until golden brown on the other side.
Add 2 tablespoons of Thai chicken sauce, 1/2 tablespoon of tomato sauce, 1/2 tablespoon of sugar, 1/4 teaspoon of salt, 1/2 tablespoon of sesame oil, and 1/2 tablespoon of cornstarch to the pan with the chicken. Add 1/3 cup of water and stir constantly.
Simmer until the sauce starts to bubble.
Pour the sauce over the chicken nuggets and serve with extra sauce on the side.
