Thai Spice Chicken

Mom whipped this dish up tonight after both dad and son-in-law bailed at the last minute for dinner. Their loss. I like to think this dish was made out of spite. It was DELICIOUS.

Thai Spice Chicken


  • 4 boneless, skinless chicken thighs (get that dark meat, yo)
  • Marinade:
    • 2 tbsp soy sauce
    • 1 tbsp white wine
    • 1 tbsp sugar
    • 1 tsp minced garlic
  • Enough oil to cover the bottom of a pan about 1/2 an inch
  • Corn starch
  • Pepper sauce:
    • 2 tbsp hot water
    • 1 tbsp sugar
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • 2 tsbp lemon juice
    • 1 tbsp sesame oil
  • 2 cups shredded cabbage
  • 2 tbsp minced serrano peppers
  • 1 tbsp minced garlic
  • 1/2 tsp Chinese pepper or Szechuan pepper powder
  • cilantro for garnish


  1. Pound chicken until flat (1/4 inch), beating on both sides
  2. Marinate chicken in marinade for 30 minutes
  3. Heat up the oil in a pan, coat the chicken in corn starch and pan fry or deep fry until cooked through.
  4. Chop chicken into 1-inch strips, lay on top of cabbage. Pour pepper sauce on chicken, then top with serrano peppers, garlic and cilantro.

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