I got inspired to try this recipe by Malou Prestado’s blog post on her version of crispy fried chicken. Before Malou fried her chicken she marinated it in fish sauce, lemon juice, and garlic for a couple of hours. I’ve had an entire jar of it in my pantry for the past 4 months and no idea what to do with it… I never thought to use it as a marinade. I then went onto A Taste of Thai’s website where I found another marinade recipe made with fish sauce and ultimately came up with the following.
- 4 large chicken thighs
- ½ cup fish sauce
- Juice from 2 limes
- 1 tablespoon coconut palm sugar
- 1 tablespoon jalapeno hot sauce
- 3 cloves garlic, diced
- 2-3 tablespoons coconut oil
In a small blender, I used my roommate’s Magic Bullet, combine the fish sauce, lime juice, palm sugar, jalapeno hot sauce, and garlic until they are well mixed. Put your chicken into a large bowl and pour the fish sauce marinade over it. Cover the bowl of chicken with a lid or saran wrap and let it marinade in the refrigerator for any amount of time between 2 hours and 2 days. I let mine marinade for about 26 hours.
Once you are ready to cook your chicken, heat up the coconut oil on a skillet over medium heat. When the oil is hot, add the chicken thighs to the skillet and cook for 4 minutes on each side. Then add a little of your fish sauce mixture to the pan, reduce the heat to medium low, and let the chicken simmer until it is completely cooked through.