Mommy Pai's Thai Chicken Finger Combo
Mommy Pai's Thai Chicken Finger Combo
Ingredients
For the Mai Thai Fried Chicken Fingers
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch strips
- 2 tablespoons lemongrass, minced
- 1 tablespoon red curry paste
- 1/4 cup coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, fresh
- 1 teaspoon brown sugar, packed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 cups cornflakes, crushed, optional, for extra crispiness
- 2 eggs, large, beaten
- 4 cups vegetable oil, for frying
For the Green Onion Pancakes
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 cup green onions, thinly sliced
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- 1/4 cup vegetable oil, as needed, for frying
For the Dipping Sauces
- 1/2 cup passion fruit puree
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce, divided
- 1/2 teaspoon pink peppercorns, crushed
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
- 1/2 cup honey
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon apple cider vinegar
- 1 cup cilantro, fresh, packed
- 2 green chilies, such as serrano or Thai bird's eye, stems removed
- 2 garlic cloves
- 1 inch piece ginger, peeled
- 2 tablespoons lime juice, fresh, divided
- 1 teaspoon sugar
- 2 tablespoons coconut milk
- 1/2 cup ketchup
- 1/4 cup hoisin sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1 teaspoon sriracha, optional, for heat
For Serving
- 2 lime, cut into wedges
Instructions
- 1
Prepare the Mai Thai Chicken Marinade: In a medium bowl, combine the minced lemongrass, red curry paste, 1/4 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, and 1 teaspoon brown sugar. Whisk until well combined.
⏱️ 5 min
- 2
Marinate Chicken: Add the chicken strips to the marinade, toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. (For grilled chicken, skip the red curry paste and coconut milk in the marinade, and add 1 teaspoon honey instead of brown sugar.)
⏱️ 30 min
- 3
Prepare Green Onion Pancake Dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add the 3/4 cup boiling water, mixing with chopsticks or a spoon until shaggy. Add the 1/4 cup cold water and knead the dough on a lightly floured surface for 5 to 7 minutes until it is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
⏱️ 15 min
- 4
Prepare Dipping Sauces: * **Passion Fruit Pink Peppercorn Sweet & Sour:** In a small saucepan, combine passion fruit puree, rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon fish sauce, and crushed pink peppercorns. Bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook, stirring constantly, until the sauce thickens. Remove from heat and let cool. * **Hot Honey:** In a small saucepan, combine 1/2 cup honey, red pepper flakes, and apple cider vinegar. Heat gently over low heat until just simmering. Remove from heat and let cool. * **Noom Spicy Green Sauce:** In a blender, combine cilantro, green chilies, garlic cloves, ginger, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons coconut milk. Blend until completely smooth. * **Heavenly BBQ Sauce:** In a small bowl, whisk together ketchup, hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder, and sriracha (if using).
⏱️ 20 min
- 5
Prepare Breading for Fried Chicken: Set up a dredging station. In a shallow dish, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, baking powder, 1/2 teaspoon salt, black pepper, 1/2 teaspoon garlic powder, and paprika. In a second shallow dish, place the beaten eggs. In a third shallow dish, if using, place the crushed cornflakes.
⏱️ 5 min
- 6
Fry Chicken Fingers: Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Working in batches, dip each marinated chicken strip first into the beaten egg, allowing excess to drip off. Then dredge thoroughly in the flour mixture, ensuring it's fully coated. For extra crispiness, after the flour, dip back in egg and then coat in crushed cornflakes. Carefully place coated chicken into the hot oil. Fry for 4 to 6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Remove with tongs and drain on a wire rack set over paper towels.
⏱️ 15 min•🌡️ 350
- 7
Cook Green Onion Pancakes: Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle (about 6x8 inches). Brush the surface lightly with sesame oil and sprinkle with thinly sliced green onions. Roll the rectangle tightly into a log, then coil the log into a spiral. Flatten the spiral slightly with your palm. Heat 1/4 cup vegetable oil in a large skillet or griddle over medium heat. Fry the pancakes for 3 to 4 minutes per side, until golden brown and crispy. Drain on paper towels.
⏱️ 15 min
- 8
Assemble and Serve: Arrange the hot chicken fingers, crispy green onion pancakes, and fresh lime wedges on a platter or individual plates. Serve immediately with the selection of dipping sauces.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mommy Pai's Thai Chicken Finger Combo
Ingredients
For the Mai Thai Fried Chicken Fingers
- 1 1/2 pounds chicken breast, boneless, skinless, cut into 1-inch strips
- 2 tablespoons lemongrass, minced
- 1 tablespoon red curry paste
- 1/4 cup coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 tablespoon lime juice, fresh
- 1 teaspoon brown sugar, packed
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 1/2 cups cornflakes, crushed, optional, for extra crispiness
- 2 eggs, large, beaten
- 4 cups vegetable oil, for frying
For the Green Onion Pancakes
- 2 cups all-purpose flour
- 3/4 cup boiling water
- 1/4 cup cold water
- 1/2 cup green onions, thinly sliced
- 2 tablespoons sesame oil
- 1/2 teaspoon salt
- 1/4 cup vegetable oil, as needed, for frying
For the Dipping Sauces
- 1/2 cup passion fruit puree
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce, divided
- 1/2 teaspoon pink peppercorns, crushed
- 1 teaspoon cornstarch, mixed with 1 tablespoon cold water
- 1/2 cup honey
- 1 teaspoon red pepper flakes, or to taste
- 1 teaspoon apple cider vinegar
- 1 cup cilantro, fresh, packed
- 2 green chilies, such as serrano or Thai bird's eye, stems removed
- 2 garlic cloves
- 1 inch piece ginger, peeled
- 2 tablespoons lime juice, fresh, divided
- 1 teaspoon sugar
- 2 tablespoons coconut milk
- 1/2 cup ketchup
- 1/4 cup hoisin sauce
- 1 tablespoon brown sugar, packed
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ginger powder
- 1 teaspoon sriracha, optional, for heat
For Serving
- 2 lime, cut into wedges
Instructions
- 1
Prepare the Mai Thai Chicken Marinade: In a medium bowl, combine the minced lemongrass, red curry paste, 1/4 cup coconut milk, 1 tablespoon fish sauce, 1 tablespoon fresh lime juice, and 1 teaspoon brown sugar. Whisk until well combined.
⏱️ 5 min - 2
Marinate Chicken: Add the chicken strips to the marinade, toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow flavors to meld. (For grilled chicken, skip the red curry paste and coconut milk in the marinade, and add 1 teaspoon honey instead of brown sugar.)
⏱️ 30 min - 3
Prepare Green Onion Pancake Dough: In a large bowl, combine 2 cups all-purpose flour and 1/2 teaspoon salt. Gradually add the 3/4 cup boiling water, mixing with chopsticks or a spoon until shaggy. Add the 1/4 cup cold water and knead the dough on a lightly floured surface for 5 to 7 minutes until it is smooth and elastic. Cover the dough with a damp cloth or plastic wrap and let it rest for 30 minutes.
⏱️ 15 min - 4
Prepare Dipping Sauces: * **Passion Fruit Pink Peppercorn Sweet & Sour:** In a small saucepan, combine passion fruit puree, rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon fish sauce, and crushed pink peppercorns. Bring to a gentle simmer over medium heat. Whisk in the cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook, stirring constantly, until the sauce thickens. Remove from heat and let cool. * **Hot Honey:** In a small saucepan, combine 1/2 cup honey, red pepper flakes, and apple cider vinegar. Heat gently over low heat until just simmering. Remove from heat and let cool. * **Noom Spicy Green Sauce:** In a blender, combine cilantro, green chilies, garlic cloves, ginger, 2 tablespoons fresh lime juice, 1 tablespoon fish sauce, 1 teaspoon sugar, and 2 tablespoons coconut milk. Blend until completely smooth. * **Heavenly BBQ Sauce:** In a small bowl, whisk together ketchup, hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon brown sugar, 1/2 teaspoon garlic powder, 1/4 teaspoon ginger powder, and sriracha (if using).
⏱️ 20 min - 5
Prepare Breading for Fried Chicken: Set up a dredging station. In a shallow dish, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, baking powder, 1/2 teaspoon salt, black pepper, 1/2 teaspoon garlic powder, and paprika. In a second shallow dish, place the beaten eggs. In a third shallow dish, if using, place the crushed cornflakes.
⏱️ 5 min - 6
Fry Chicken Fingers: Heat 4 cups vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F. Working in batches, dip each marinated chicken strip first into the beaten egg, allowing excess to drip off. Then dredge thoroughly in the flour mixture, ensuring it's fully coated. For extra crispiness, after the flour, dip back in egg and then coat in crushed cornflakes. Carefully place coated chicken into the hot oil. Fry for 4 to 6 minutes per batch, turning occasionally, until golden brown and cooked through (internal temperature reaches 165°F). Remove with tongs and drain on a wire rack set over paper towels.
⏱️ 15 min•🌡️ 350 - 7
Cook Green Onion Pancakes: Divide the rested dough into 8 equal pieces. On a lightly floured surface, roll each piece into a thin rectangle (about 6x8 inches). Brush the surface lightly with sesame oil and sprinkle with thinly sliced green onions. Roll the rectangle tightly into a log, then coil the log into a spiral. Flatten the spiral slightly with your palm. Heat 1/4 cup vegetable oil in a large skillet or griddle over medium heat. Fry the pancakes for 3 to 4 minutes per side, until golden brown and crispy. Drain on paper towels.
⏱️ 15 min - 8
Assemble and Serve: Arrange the hot chicken fingers, crispy green onion pancakes, and fresh lime wedges on a platter or individual plates. Serve immediately with the selection of dipping sauces.
⏱️ 5 min