Hello. C J here. I think my posting about setting up my product lines is mostly done. It will hopefully be just finished products or free samples from now on. That’s easier on my end and also a lot easier to market. This includes recipes, like this one.
I once had a dish similar to today’s Thai recipe at a Thai food place. It was somewhere on the back side of a shopping complex in my hometown but despite being hard to find it had remarkably good food. I don’t touch MSG if I don’t have to but when I went there the food seemed fine. It was mostly vegetables, as good Thai food should be. They had a spicy chicken stir fry that I was very fond of. Then they closed. As usual, these stories don’t go well for the person who originally invented the recipe.
Seriously, what is it with my hometown? We don’t mean to destroy everything we touch, I swear.
That was like 8 years ago. I’ve been trying this whole time to make spicy Thai chicken like theirs. It was chunks of deep fried white meat with carrots, onions and a red sweet-spicy sauce. It was served over sticky rice. The sticky rice I can make but it’s the sauce that took me forever. I tried sriracha but it does not have the right texture in a thick sugar based sauce. I also really don’t like how it tastes despite having the spice tolerance of a small sun. I tried fish sauce with brown sugar but it was not tasty. Both turned into thin liquid when heated.
I realized that I needed to thicken the sauce with cornstarch to make it work. The version here assumes you have leftover fried or baked chicken you need to use up. Just cube or chunk the chicken and you’re good. I replaced the spicy Asian ingredients with Canadian Red Hot sauce. This finally worked. It’s not too spicy but the spice contrasts the sugar well. The sauce should be stored separately from the meat and is better the next day.
Ingredients
One Fried or Baked Chicken Breast
One Large Onion
Three Tablespoons Canola Oil
One Half Cup Brown Sugar
Three Tablespoons Soy Sauce
One Tablespoon Cayenne Pepper Sauce (Red Hot Works)
One Tablespoon Cornstarch
One Tablespoon Water
Sticky Rice (To Serve With)
Roasted Peanuts (Optional)
For the Cayenne Thai Chicken
Cut the already cooked chicken into rough cubes.
In a medium saucepan heat the brown sugar, soy sauce and cayenne pepper sauce over medium heat. Stir until they are combined. I recommend having your oven’s fan on or the steam might sting your eyes like an onion does.
When combined mix the cornstarch and water in a bowl and add in. Stir until the mixture becomes clearer and thicker. Keep warm until serving.
Heat the canola oil in a large chicken fryer on medium-high heat. Saute the onion until it turns a bit translucent, about 3-5 minutes. Add the chicken and stir fry, stirring frequently, for another 3-5 minutes.
Serve with sticky rice and the sauce poured over top. Garnish with roasted peanuts if desired.
This recipe is the first of a new set of recipes I’m working on. The Food of the World project is still underway. For anyone who doesn’t know what Food of the World is, it’s my project to continue inventing recipes past finishing Cooking With a Wolf. This recipe here will not be in Cooking With a Wolf. The goal of the new project is to outline a set of staple dishes from each major cuisine in the real world and then mash them together to create fusion cuisine for the fictitious cultures in my setting.
The foundational recipes, as I’m calling them, will be published as part of the second Expansion to my card game. Yes, I’m putting real recipes in the card game with game effects. This recipe here needs to be altered a bit first. They fry in butter in my setting because they don’t have modern day cooking oils. They also don’t have active dry yeast so I need to work on some unleavened bread recipes as well. I need a no yeast all butter flatbread for the modern day region’s pizza, for example. I have baking powder, vinegar and salt to work with as well as flour, eggs, milk and sugar.
I’m starting building and documenting the foundational recipes now, today. I need five per real life cuisine and if I get ten I’ll split them into two sets. I want Chinese, Greek, Italian, Thai, Mexican, Canadian Breakfast, Southern American Barbecue, Japanese, Indian, French, British, Middle Eastern and Moroccan if I can get it to work. I am using a set list of ingredients that I can have as crafting material cards in the card game and I’ll have to adapt each recipe to work in those ingredients one by one. I’m doing Thai first because it’s one of the hardest ones technically. Next up is pineapple fried chicken with sticky rice. Enjoy the long overdue cayenne sauce!
C J Mcpherson
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