fish sauce nuggets

Everyone loves some nuggs. Now there’s even more reason to love these juicy, golden blessings. This is literally one of the easiest, most inexpensive recipes you can make to have killer nuggets at home. 

The chicken

• 1 pack of boneless chicken thighs

• 1 cup of fish sauce

• 1 cup of sugar

• Rice flour

• Peanut oil

Combine the fish sauce and sugar into one below and stir until the sugar is (mostly) dissolved. Cut the thighs into nugget chunks, and marinate for at least 4 hours in the fridge with half of the fish sauce/sugar combo.

When you are ready to cook, drain the marinade from the chicken. You still want the chicken to be slightly wet so the rice flour combines and creates a slurry batter. Throw the chicken in a sealable container with a big handful of rice flour and shake vigorously to coat.

Get some peanut oil up to frying temp and fry the nuggets until cooked through and golden brown

Reduce the remaining marinade combo down to a syrup and drizzle over the chicken when ready to serve.

The Thai chow chow

• Ginger

• Shallots

• Garlic

• Thai Chilis

• Teaspoon of sugar

• Splash of fish sauce

Mix and match your own proportions to your desired level of spiciness: Chop up the ginger, shallots and Thai chilis into matchsticks. Stir fry all together for a few minutes. Don’t over cook as you still want some crunchiness. Mince the garlic and throw in at the end along with the sugar and fish sauce. Cook quickly until the garlic is finished.

Assemble the chicken on top of jasmine rice and cap it off with the chow chow. Garnish with some Thai basil, mint and cucumber. Boom!