Ingredients:
For the Chicken Marinade:
6 chicken thighs, bone-less and skin-less
3 tbsp oyster sauce
6 cloves garlic, chopped
1/2 tsp white pepper
2 tbsp vegetable oil
For the Dressing:
4 tbsp fish sauce
3 tbsp palm sugar,honey or maple syrup
1 tsp tamarind paste
2 limes, plus more to taste
For the Salad:
A bunch of cilantro, roughly chopped
A bunch of mint, leaves picked
2 shallots, sliced
4 green onions, 1/4 -inch chopped
2 medium cucumbers, half moon sliced
1 1/2 to 3 tbsp Thai chili flakes
2 tbsp roasted rice powder (See note)
Directions:
1. Combine all the ingredients for the chicken marinade in a mixing bowl or a plastic air tight bag. Marinate chicken at least 1 hour to overnight.
2. Add all ingredients for the dressing in a measuring cup or a glass jar. Whisk until well combined. Taste the dressing if its perfect to your taste. Add more fish sauce for saltiness, sweetness for palm sugar and sourness for lime juice to your taste. Add freshly chopped Thai chili, if you want super spicy. Set aside. You can keep the dressing in a refrigerator for 7 days.
3. Grill the chicken for 4 to 5 minutes each side or until nicely charred outside and juicy yet fully cooked inside. Let it rest for 3 to 5 minutes then cut into bite sizes.
4.In a large mixing bowl,add all the vegetables for the salad, grilled chicken, chili flakes and roasted rice powder. Drizzle the dressing and the juice from the plate where grilled chicken was resting to give more flavors.
5. Garnish with some more roasted rice powder.
Note: To make roasted rice powder, pour 1/4 cup of uncooked glutinous rice or jasmine rice in a dry pan and roast them until golden brown over medium heat for 12 to 15 minutes. Grind by using mortar and pestle. Keep in an airtight container in a fridge.
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