Menu
INGREDIENTS
SAUCE:
2 tbsp Mustapha’s Harissa
2 tbsp soy sauce
2 tbsp fresh lime juice
CHICKEN:
½ cup green onions, minced
3 tbsp soy sauce
2 tbsp Mustapha’s Harissa
2 tsp sugar
2 tsp fresh ginger, peeled & finely grated
2 cloves garlic, finely grated
1 lb skinless boneless chicken thighs, cut into 1-inch cubes
GARNISHES:
12 large crisp romaine leaves
6 red radishes, trimmed & thinly sliced
½ cup fresh mint leaves (loosely packed)
&frack12; cup fresh cilantro leaves (loosely packed)
1 cup potato starch
Peanut oil or rice bran oil (for frying)
DIRECTIONS
SAUCE:
| 1. | Whisk Harissa, soy sauce, and fresh lime juice in a small bowl. |
CHICKEN:
| 2. | Whisk minced green onions, soy sauce, Harissa, sugar, fresh ginger, and garlic in medium bowl. Add chicken; toss to coat. Cover and chill at least 4 hours and up to 1 day. |
COOKING & GARNISHES:
| 3. | Arrange lettuce leaves, radishes, and herbs in separate piles on large platter, leaving room for chicken and sauce. Place potato starch in another medium bowl. |
| 4. | Working in batches, add chicken pieces to potato starch and toss to coat. Shake off excess potato starch and transfer to baking sheet. |
| 5. | Pour enough oil into a heavy, large, deep saucepan to reach a depth of 2 inches. Attach deep-fry thermometer to the side of the pan. Heat oil to 350° F. |
| 6. | Working in 2 batches, fry chicken until cooked through, stirring often to separate chicken pieces, about 4 minutes. Transfer chicken to paper towels to drain. |
| 7. | Place chicken and sauce on platter with garnishes. Serve, allowing guests to fill lettuce leaves with chicken, radishes, herbs, and sauce. |