Thai Citrus Chicken Recipe

One of my favorite Thai restaurants, S & L Thai in Fairfield, California, makes this wonderful Citrus Chicken dish.  This dish is one of their signature dishes so you probably won’t find it any other Thai Restaurant.

Since I am nearly 3 hours away from Fairfield, CA, I had to try my hand at copying the Thai Citrus Chicken recipe.  The chicken was simple to prepare; it was the “secret sauce” I had to try and reinvent.  With the help of my younger daughter, (she has quite the taste buds) we came pretty darn close to getting that “secret sauce” down.

Thai Citrus Chicken


  • 4 Boneless skinless chicken breasts or thighs
  • 1 Cup Panko bread crumbs (Japanese style found in Asian section of grocery store)
  • 1/4 Cup flour
  • 1 Egg scrambled
  • Oil enough to cover bottom of skillet and about 1/4 of the way up
  • 2 Cups Chopped Kale, ribs removed (optional)

For Citrus Sauce:

  • 1 Cup Mayo
  • 1-2 Tbs. Sugar
  • Juice of 1 Lime
  • Juice of 1/2 Lemon


On separate dishes, lay out flour, egg and panko bread crumbs.  Dip chicken lightly in flour, then egg, then panko, in that order, set aside.  Heat oil in large skillet under medium high heat.  Once the oil is hot, not smoking, place prepared chicken in skillet and fry until golden brown and cooked thoroughly, turning once, about 4-6 minutes a side.  Reduce heat if necessary as to not burn the breading.  Let stand and prepare Citrus Sauce below:

In a small saucepan, stir in mayo and sugar, heat under med-low just until warm and slightly bubbly, remove from heat, mix in juice of 1 lime and 1/2 lemon.  IMPORTANT:  Don’t overheat the mayo and sugar or the oil will separate and no longer have a creamy texture.

Slice chicken in 1″ strips, drizzle with Citrus Sauce, serve over rice.

Optional:  Bake chopped kale in oven at 275 degrees for 20 minutes.  Add sliced chicken on the bed of baked kale, drizzle with Citrus Sauce.

This is a simple and yummy dish, I know everyone will enjoy!

For more Thai food cooking, check out this book: Thai Food And Cooking

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Salmon Marinated in Sweet Chili Sauce with Wilted Spinach

A must try dish! This Salmon dish is so delicious, it just melts in your mouth!  A nice healthy dish and low on carbs too.


2-6oz Salmon Fillets


  • 1 tsp. Minced Ginger
  • 2 tbs. Sweet Chili Sauce
  • 1 tbs. Soy Sauce
  • 1 tbs. Olive Oil

Mix above ingredients together and brush on salmon, marinade for 30 minutes.

Heat 2 tbs. Olive oil in large pan over medium heat.  Place salmon skin side down, cook for about 4 minutes, (you should see it 2/3 cooked by the change in color) turn over and cook for another 2-3 minutes.  Flip it once more on skin side, remove from heat and let sit while your make the wilted spinach.

Wilted Spinach

  • 4 cups Spinach
  • 1/2 cup Sliced Mushrooms
  • 1/4 cup Sliced Green Onions
  • 2 tbs. Olive Oil
  • 1 tbs. Sesame Seeds
  • 1 tbs. Soy Sauce
  • 1 1/2 tbs. Rice Vinegar
  • Fresh Ground Pepper

Combine spinach, mushrooms and green onions in large bowl, set aside.

Heat oil in pan over medium heat, add sesame seeds, cook until browned, add ginger and garlic, saute about 30 seconds, add spinach, soy sauce, rice vinegar, and black pepper. Mix until combined, shut heat off.

Place wilted spinach on plate, top with Salmon. Garnish with lime wedges.

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