VIDEORECIPE Thai Roast Chicken with Spicy Sauce

Name: Thai Roast Chicken with Spicy Sauce
Prep time: 45 min
Total time: 45 min
Yield: 4
Ingredients: whole chicken (about kglb); suggested sides: sticky rice or steamed rice and sliced cucumber; 1 lemongrass stalk(pale part only finely chopped); 4 coriander roots(roughly chopped); 8 cloves garlic(roughly chopped); 1 tsp ground white peppercorns; 3 tablespoon fish sauce; 1 tablespoon brown sugar; 1 tsp dark soy sauce; 2 tsp raw glutinous rice (also known as sticky rice); 1 tablespoon tamarind concentrate; 3 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon brown sugar; 1 tablespoon Chilli flakes; 1 small red shallot(sliced into fine wedges); 2 tsp finely chopped coriander (cilantro)

45 min

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This clever roast chicken recipe takes just 45 minutes to cook. The marinade – a glorious combo of lemongrass, coriander and garlic brings the kick, while brown sugar and fish sauce gives a salty sweetness. All served with a spicy sauce

45 min

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Ingredients

number of servings

Ingredients

whole chicken (about kglb) Added to
suggested sides: sticky rice or steamed rice and sliced cucumber Added to

Marinade

1 lemongrass stalk(pale part only finely chopped) Added to
4 coriander roots(roughly chopped) Added to
8 cloves garlic(roughly chopped) Added to
1 tsp ground white peppercorns Added to
3 tablespoon fish sauce Added to
1 tablespoon brown sugar Added to
1 tsp dark soy sauce Added to

Spicy dipping sauce (Nahm Jim Jaew)

2 tsp raw glutinous rice (also known as sticky rice) Added to
1 tablespoon tamarind concentrate Added to
3 tablespoon fish sauce Added to
1 tablespoon lime juice Added to
1 tablespoon brown sugar Added to
1 tablespoon Chilli flakes Added to
1 small red shallot(sliced into fine wedges) Added to
2 tsp finely chopped coriander (cilantro) Added to

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Directions

1. Step

Preheat oven to 170°C/340°F.First make the marinade. Use a mortar and pestle to pound the lemongrass, coriander root and garlic to a rough paste. Stir through the pepper, fish sauce, brown sugar and dark soy sauce.

Thai Roast Chicken with Spicy Sauce - preparation step 1

2. Step

To spatchcock the chicken, remove the backbone with scissors. Flip the chicken over so it is facing breast up. Then push down on the breast to flatten it down. Place chicken in a roasting tin lined with foil. Spread the marinade over the chicken. Cook in the preheated oven for 25 minutes.

Thai Roast Chicken with Spicy Sauce - preparation step 2

3. Step

Take the chicken out of the oven and remove the foil. Use a brush to baste the chicken with the cooking juices. Place the chicken back in the oven to roast for another 15 minutes or until chicken is cooked through. The chicken is cooked when the leg meat juices run clear when pierced with a knife. Allow to rest for 5 minutes.

Thai Roast Chicken with Spicy Sauce - preparation step 3

4. Step

Meanwhile, prepare the spicy sauce. Toast the rice in a dry frying pan over high heat until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander.