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.
- 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!