Chicken and walnuts with Thai plum sauce

Oh, don’t think this is something so exotic that it’s complicated to cook. On the contrary, it’s mostly just frying and the Thai plum sauce came straight from a bottle. These days, the best meals are the ones that cook in less than 30 minutes. No one wants to keep the stove on for a long time as heat gets trapped inside the house and, with the weather being what it is, more heat should be avoided in every possible way.

So this dish is really just jazzed-up fried chicken. Except that it’s presented in a more imaginative way. And with a sauce other than the usual ketchup.

Serves four to five.

Ingredients:

8 to 10 chicken thigh fillets
salt
pepper
about 3/4 c. of flour
oil for deep frying, about 3 cups

For the garnish:

1/2 c. of walnuts halves
1 small carrot, peeled and julienned
1/2 c. of Thai plum sauce
basil chiffonade

Season the chicken with salt and pepper.

In a wok, heat the cooking oil until it starts to smoke. Dredge the chicken in flour, shaking off the excess, and deep fry in batches until nicely browned and cooked through.

While the chicken thighs fry, in a small frying pan, pour about 1 tsp. of the hot oil from the walk. Add the walnuts and cook over medium heat for about 30 seconds, tossing the pan occasionally. Add the julienned carrot and cook for another 30 seconds.

When the chicken thighs are done, cut each thigh into strips about an inch wide. Transfer to a serving platter. Scatter the carrot and walnuts over the chicken, pour the plum sauce over everything. Garnish with basil chiffonade.