Malayy Tumeric Chicken w/ Lemongrass & Soy

Name: Malayy Tumeric Chicken w/ Lemongrass & Soy
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Asian
Ingredients: 1/4 cup cornstarch; 1 tablespoon ground turmeric; Kosher salt and ground white pepper; 1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch-wide strips; 1 cup grapeseed or other neutral oil; 2 stalks lemon grass, trimmed to the lower 6 inches, dry outer layers discarded, bruised; 3 medium shallots, halved and thinly sliced; 4 medium garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 medium red or orange bell pepper, stemmed, seeded and cut into ½-inch strips; 2 jalapeño chilies, stemmed, seeded and cut lengthwise into ½-inch strips; 1/2 cup kecap manis (see headnote); 1 medium plum tomato, cored and cut into 6 wedges; Lime wedges, to serve

6 steps

Prep:15minCook:25min

Updated at: Sun, 25 Feb 2024 01:38:02 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories882.5 kcal (44%)

Total Fat63.3 g (90%)

Carbs41.2 g (16%)

Sugars27.2 g (30%)

Protein37.3 g (75%)

Sodium2114.1 mg (106%)

Fiber2.2 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

¼ cupcornstarch

1 tablespoonground turmeric

kosher salt

ground white pepper

1.5 poundsboneless skinless chicken thighs

trimmed and cut into 1-inch-wide strips

1 cupgrapeseed oil

or other neutral

2 stalkslemon grass

trimmed to the lower 6 inches, dry outer layers discarded, bruised

3shallots

medium, halved and thinly sliced

4garlic cloves

medium, minced

1 tablespoonfresh ginger

minced

1red bell pepper

medium, or orange, stemmed, seeded and cut into 1/2-inch strips

2jalapeño chilies

stemmed, seeded and cut lengthwise into 1/2-inch strips

½ cupkecap manis

1plum tomato

medium, cored and cut into 6 wedges

lime wedges

to serve

Instructions

Step 1

In a medium bowl, stir together the cornstarch, turmeric and ½ teaspoon each salt and white pepper. Add the chicken and, using your hands, toss until evenly coated.

Step 2

Line a rimmed baking sheet with a double layer of paper towels and set it near the stove. In a 12-inch skillet over medium-high or a 12- to 14-inch wok over high, heat the oil until shimmering. If using a skillet, add about half of the chicken in an even layer; if using a wok, add about one-third. Don’t crowd the pan. Cook, occasionally turning each piece, until golden brown on all sides, 5 to 7 minutes. As they finish, transfer pieces to the prepared baking sheet and add more to the pan as space allows. When all of the chicken has been fried, pour off and discard all but 2 tablespoons of the oil (it’s fine if some browned bits remain in the oil).

Step 3

Return the pan to medium-high and heat the oil until shimmering. Add the lemon grass and two-thirds of the shallots; cook, stirring often, until the shallots are lightly browned, about 2 minutes. Add the garlic and ginger; cook, stirring, until fragrant, about 1 minute. Stir in the bell pepper and jalapeños, followed by the kecap manis and 3 tablespoons water. Increase to high and cook, stirring often, until large bubbles form all over and the sauce is syrupy, about 3 minutes.

Step 4

Add the chicken and tomato; cook, stirring, until the sauce clings to the chicken, 2 to 3 minutes. Remove from the heat and add the remaining shallots and ¼ teaspoon white pepper. Taste and season with salt and white pepper, then remove and discard the lemon grass. Serve with lime wedges.

Step 5

Don’t add all of the shallots to the pan with the lemon grass. Save about one-third for adding off heat, when cooking is complete, for a fresh, crisp bite

Step 6

Kecap manis has the savory notes of soy sauce but also a molasses-like bittersweetness and a syrupy consistency. If it’s difficult to source, make an approximation by combining ¼ cup each soy sauce, molasses and brown sugar. Serve the chicken with jasmine rice.