Ingredients

Serves 2 to 3

　　

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

　　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

　　

Step 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.

　　

Step 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.

　　

Step 3

Pour enough oil into a deep pot or countertop fryer to cover the chicken and heat to 370°F.

　　

Step 4

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, jalapeños, 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.

　　Food Trucks