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Thai smoked chicken salad with peanut and chilli brittle
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Smoked chicken salad with homemade peanut chili brittle for added flavor and crunch!
Ingredients:
  • 32.00 gm brown sugar
  • 24.40 gm fish sauce
  • 42.00 gm fresh lime juice
  • 2.00 long fresh red chilli, deseeded, finely chopped
  • 2 mangoes, thinly sliced
  • 450g smoked chicken breasts, thinly sliced
  • 1 small red onion, thinly sliced into wedges
  • 250.00 ml fresh Thai basil leaves
  • 250.00 ml fresh coriander leaves
  • 250.00 ml fresh mint leaves
  • 215g (1 cup) caster sugar
  • 125ml (1/2 cup) glucose syrup
  • 230g (1 1/2 cups) unsalted roasted peanuts
  • 15g butter
  • 1.20 gm sea salt flakes
  • 0.63 gm bicarbonate of soda
Instructions:
  • Prepare a large baking tray with baking paper and set it on a wire rack. To make the peanut & chilli brittle, mix sugar and 80ml (1⁄3 cup) water in a saucepan over low heat until the sugar dissolves. Add glucose and increase heat to medium. Boil without stirring until it reaches 115°C on a candy thermometer. Stir in peanuts and simmer until it reaches 155°C. Remove from heat, add butter, chilli, salt, and bicarb. Spread the mixture onto the tray and let it cool. Cut into shards when cooled.
  • In a jug, mix together the brown sugar, fish sauce, lime juice, and chili until fully combined.
  • Combine mango, chicken, onion, and herbs in a large bowl with care. Serve on plates, drizzle with dressing, and sprinkle with half of the peanut brittle. Store any remaining brittle in an airtight container.

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