Recipe of Homemade Spicy chicken thighs with cucumber and cashew salad
Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, Steps to Make Ultimate Spicy chicken thighs with cucumber and cashew salad. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Spicy chicken thighs with cucumber and cashew salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy chicken thighs with cucumber and cashew salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Spicy chicken thighs with cucumber and cashew salad is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Spicy chicken thighs with cucumber and cashew salad estimated approx 1 hour.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Spicy chicken thighs with cucumber and cashew salad using 16 ingredients and 7 steps. Here is how you can achieve that.
Ingredients and spices that need to be Prepare to make Spicy chicken thighs with cucumber and cashew salad:
- Spicy chicken thighs
- 3 tbsp Fish sauce
- 1 tsp Fresh ground black pepper
- 3 Garlic cloves
- 2 Red chillies
- 2 tsp Sugar
- 8 Chicken thighs
- 2 tbsp Vegetable oil
- Cucumber and cashew salad
- 3 tbsp Lime juice
- 3 tbsp Caster sugar
- 200 grams Vermicilli rice noodles
- 2 Cucumbers
- 1 bunch Fresh mint leaves
- 4 Spring onions
- 2 tbsp Cashews
Instructions to make Spicy chicken thighs with cucumber and cashew salad
- Whisk Fish sauce, ground pepper, peeled and crushed garlic, finely chopped chillies and sugar together in a bowl
- In a separate bowl, pour 1/2 the marinade over the chicken thighs. Cover with cling film and refrigerate for 20 minutes. Reserve the rest of the marinade.
- For the salad, make a dressing by adding lime juice and sugar to the reserved marinade, stirring until the sugar has dissolved.
- In a heat-proof bowl, cover the vermicilli with boiling water and leave for a minute or so until the noodles have softened.
- Drain and rinse the noodles under cold water. Mix the drained noodles in a large bowl with the halved and thinly sliced cucumber, mint, finely sliced spring onions, cashews and the dressing until well combined.
- Remove the chicken thighs from the marinade, shaking off any excess. Fry the chicken thighs in the oil, in a large frying pan over medium heat for 3-4 minutes on each side, or until cooked through.
- To serve, divide the cucumber and cashew salad among 4 plates, slice the chicken and place alongside.
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