Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 0.5 kilograms boneless, skinless chicken thighs and 400 grams extra-firm tofu with 2 tablespoons fish sauce, 1 tablespoon soy sauce, 0.5 tablespoon fresh lime juice, 2 minced cloves garlic, 0.5 tablespoon grated fresh ginger, and 0.5 tablespoon granulated sugar, then marinate for 15 minutes.

2. 2

   Heat 0.5 cup vegetable oil in a large wok or deep pan over medium-high heat until shimmering, ensuring it is hot enough for flash frying.

3. 3

   Carefully add half of the marinated chicken cubes to the hot oil and flash-fry for 3-4 minutes until golden brown and cooked through, then remove with a slotted spoon and drain on paper towels.

4. 4

   Add the remaining marinated chicken cubes to the oil and flash-fry for 3-4 minutes, then remove; subsequently, flash-fry all of the marinated tofu cubes in batches for 3-5 minutes per batch until crispy and golden brown, then remove and drain on paper towels.

5. 5

   In a small bowl, whisk together 2 tablespoons sriracha, 2 tablespoons honey, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 0.5 tablespoon fresh lime juice, 2 minced cloves garlic, 0.5 tablespoon grated fresh ginger, 0.5 tablespoon granulated sugar, and 2 tablespoons water to create the spicy glaze.

6. 6

   Discard all but 2 tablespoons of oil from the wok, then add 2 thinly sliced shallots and 1 thinly sliced fresh red chili, sautéing for 1 minute until fragrant.

7. 7

   Return the flash-fried chicken and tofu to the wok, pour in the spicy glaze, and toss quickly for 1-2 minutes until everything is evenly coated and the sauce has thickened slightly.

8. 8

   Serve immediately, garnished with 0.25 cup chopped fresh cilantro and 0.25 cup crushed roasted peanuts.