Crispy Fried Chicken with Creamy Lime Sauce...ไก่ทอดซอสมะนาว

This recipe is simple but delicious. The sauce is very tasty, it is great with fried chicken, pork, fish or shrimp. You can serve with salad or steamed vegetables. In Thailand you can order it from every restaurant. 

Chicken serves best with salad.


Pork serves best with steamed asparagus.


Start with the sauce first! You can make it ahead of time and keep it in the refrigerator about a week.

Make: 2 cups

For Sauce:
1 egg
3 tablespoons sugar
¼ teaspoon salt
1 tablespoon fresh lime juice
1 cup mayonnaise
3 tablespoons sweetened condense milk
2 tablespoons vegetable oil


Directions:
In a mixing bowl, whisk together the egg, sugar and lime juice until the sugar dissolve. Add mayonnaise into the egg mixture and mix well. Add sweetened condense milk and mix well. Add salt and vegetable oil and mix well again. Cover and place in refrigerator for at least an hour before serving. (You can eat it fresh but the taste will be better after you put it in the refrigerator.)


For Crispy Fired Chicken:
4 boneless, skinless chicken breast halves or pork chopped (I used both of them)
Self-rising flour or all-purpose-flour
2 eggs
2 tablespoons milk or water
Panko flakes (Japanese bread crumbs) or dry bread crumbs or crushed cornflakes cereal
Soy sauce or salt for seasoning


Directions:
1. Pound meat between 2 sheets of plastic wrap to an even 1/2–inch thickness.

Season the meat with soy sauce.

2. In a large skillet, heat the oil over medium heat. Whisk together eggs and milk in a shallow bowl. Place the flour and bread crumbs in two separate shallow bowls. Coat the chicken breast in the flour, dip into the egg, and then into the bread crumb.

3. Fry chicken in the hot oil for about 5 minutes per side until golden brown and cooked through. Place fried chicken on the paper towel to drain off excess oil.

Try a bite?

This recipe is from Kooklek from www.manager.co.th