Aromatic Chicken with Crispy Rice Vermicelli
Ingredients for the main part:
500 gram Chicken thigh-skinned and deboned
50 gram Rice vermicelli
150 ml Vegetable oil
1tbs Thai green curry paste
1tbs Fish sauce
1tbs Oyster sauce
1tbs Chopped coriander leaves
1tbs Chopped garlic
Ingredients for spicy dressing:
2tbs Lime juice
1tbs Fish sauce
1tbs Chopped red chilli
1tbs Chopped red onion
-Put the chicken thighs, Thai green curry paste, fish sauce, oyster sauce, sugar, coriander and garlic into the mixing bowl. Mix all the ingredients and marinate for at least 2 hours (even better overnight).
-Once ready to cook, preheat the oven to 200 Celsius.
-Put about 25 ml of oil, salt and pepper on the marinated chicken. Mix well.
-Grill the chicken thighs on the hot griddle pan about 1 minute on each side.
-Transfer the chicken thighs onto the baking tray. Bake until the chicken cooked (approx 20-25 minutes).
-Heat the rest of the oil in the wok (or saucepan) until it is very hot. Then add the rice vermicelli into the hot oil. The rice vermicelli should puff up immediately. Quickly transfer the rice vermicelli, by using the spatula or turner to take the crispy rice vermicelli onto the kitchen towel.
-Mix the red chilli, lime juice, fish sauce, honey and red onion in the small bowl, set aside.
-Lay the crispy rice vermicelli, top with the chicken and drizzle with the dressing then serve immediately.
-Make sure the oil is very hot before fry the rice vermicelli, but please do take care.
-I love to slice the cooked chicken then put into the crunchy vermicelli, drizzle with the dressing then fold all the ingredients together then serve. However, you can serve the dressing on the side as it can be quite spicy for some.
-Aromatic Chicken with Crispy Rice Vermicelli is a great alternative side dish for BBQ.