Crispy Chicken Sate Plecing
Crispy fried chicken thighs coated in a fiery, tangy red chili sauce made with shallots and lime. A 20-minute one-pan takeout-style dinner that tastes like Jakarta street food.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 3 medium shallots, sliced thin
- 3 whole red chilies, halved lengthwise and seeded
- 1 whole lime (juiced + zested)
- 1.5 tbsp fish sauce
- ½ tbsp white vinegar
Instructions
- 1
Pat chicken dry with paper towels. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high until shimmering.
- 2
Working in batches, sear chicken without stirring for 2 minutes per side until edges are golden and crispy. Transfer to a plate.
- 3
Add shallots and chilies to the same skillet. Cook, stirring, until shallots soften and char slightly, about 2 minutes.
- 4
Pour in fish sauce and vinegar. Return chicken to the skillet and toss to coat, cooking until the sauce clings and thickens, ~90 seconds.
- 5
Remove from heat. Squeeze lime juice over the top and scatter the zest. Taste and adjust salt or lime as needed.
- 6
Serve hot with steamed jasmine rice and a cold lime-pickle on the side.
Tools you’ll need
- 12-inch skillet or wok
- cutting board
- chef's knife
- paper towels
- wooden spoon or spatula
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