1 boned-in chicken thigh (5.5 oz) OR chicken breast
1 tbsp fresh coriander, roughly chopped
Marinade:
⅛ tsp black pepper
¼ tsp salt
¼ tsp five spice powder
½ tsp baking soda
½ tsp coconut sugar (optional)
[i]Vegetable (optional) s:
1 shallot
½ Thai red chili, finely sliced
¼ large cucumber, diced[i]
Instructions
Optional step: Heat up a small pan. Dry roast your salt, five spice powder and black pepper for 30 seconds. Remove from heat and mix in your sugar (optional).
Cut the chicken into small chunks. Marinade with the spice mixture, baking soda for about 30 mins!
Heat up a non-stick skillet over high heat. Make sure your pan is SEARING HOT. Saute shallot and red chili if using.
Add your chicken in a single layer. Cook over high until just done.
When the chicken is just done remove from heat and serve OR immediately and mix with coriander and cucumber. Serve!
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/06/06/thai-charred-salt-chili-chicken-yum-kai-tom/