Equipment
- frying pan
- cutting board
- chef’s knife
- paper bag
Ingredients
Lemongrass BBQ Sauce
$13
- 1 Omsom Vietnamese Lemongrass BBQ Sauce
- 1 lb. boneless, skinless chicken thighs, chopped into large chunks
- 2 cups neutral oil
- For the Spice Mix:
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. salt
- 1/2 tsp. black pepper
- ½ tsp. MSG
- For the Flour Dip:
- 1 cup all-purpose flour
- 1 tsp. paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 frozen bag of fries
- 2 jalapeno, sliced
- 2-3 small sweet peppers (yellow or red!)
- ½ medium red onion, sliced
Instructions
Marinate the Chicken:
- In a medium bowl, coat chicken pieces with Lemongrass BBQ sauce. Marinate for at least 15 minutes.
Prepare Spice Mix + Flour Dip:
- Combine paprika, garlic powder, onion powder, dried oregano, salt, and black pepper in a small bowl. Set aside.
- Mix flour, paprika, garlic powder, onion powder, salt, and black pepper in a large dish.
Let’s get cooking:
- Cook pre-made fries according to package instructions.
- Coat chicken in flour dip, then fry in hot oil until golden and cooked through. Remove and set aside.
- Saute peppers + onion on medium-high with 1 tbsp. oil until softened and slightly browned, about 5 minutes. Transfer into paper bag.
- Add fried chicken and cooked fries to the bag.
- Sprinkle spice mix over the mixture, toss well, and enjoy!
