'Thai Cooking Tips' from Katie Chin, Leann's daughter

8:25 AM, Oct 24, 2013   |    comments
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GOLDEN VALLEY, Minn. - Home cooks are crunched for time as well as money. However, with recipes that are mostly done within thirty minutes, plus step-by-step recipes lists, Everyday Thai Cooking from Katie Chin makes Thai cooking a new favorite for the busy cook.

The daughter of award-winning Leeann Chin, Katie literally grew up in the kitchen and she joined KARE 11 News in our kitchen with a preview of her newest book. The following are a couple  of the mouth watering recipes in her new book.

Chiang Mai Chicken in Lettuce Cups


2 tablespoons oil
2 teaspoons minced galangal or fresh ginger
1 clove garlic, minced
1 fresh red or green chili, preferably Thai, ?nely sliced (deseeded if you prefer less heat)
½ lb (250 g) ground chicken
½ cup (75 g) canned chopped water chestnuts, rinsed and drained
1 tablespoon ?nely chopped fresh coriander leaves (cilantro)
1 tablespoon ?nely chopped green onion (scallion), white and green parts
1 tablespoon minced lemongrass
1 tablespoon ?sh sauce (nam pla)
1 teaspoon crushed red pepper
Salt and freshly ground black pepper
8 large butter lettuce leaves
Ginger Lime Dipping Sauce

1. Heat oil in a wok or skillet on moderately high heat. Add galangal, garlic, and chili and stir-fry until fragrant, about 30 seconds. Add ground chicken and stir-fry for 4 minutes. Add water chestnuts and stir-fry for 2 minutes.
2. Add fresh coriander leaves, green onion, lemongrass, ?sh sauce, crushed red pepper, and stir-fry for 30 seconds. Season with salt and pepper. Transfer to a serving bowl.
3. Serve chicken mixture with lettuce leaves and Ginger Lime Dipping Sauce, allowing guests to form their own wraps.

Crispy Mango Coconut Chicken


1 lb (500 g) skinless, boneless chicken breast
1 large egg
2 teaspoons + 2 tablespoons all-purpose cornstarch, divided
1¼ teaspoons salt, divided
¼ teaspoon white pepper
1 teaspoon peeled and minced fresh ginger
¼ cup (32 g) all-purpose flour
¼ cup (65 ml) water
2 tablespoons oil
¼ teaspoon baking soda
Oil for frying

1 tablespoon high-heat cooking oil
1 garlic clove, minced
¾ cup (185 ml) Basic Chicken Stock or store-bought
¾ cup (185 ml) coconut milk
¼ cup (65 ml) puréed mango
2 tablespoons freshly squeezed lime juice
¼ cup (50 g) sugar
2 tablespoons rice or white vinegar
2 tablespoons all-purpose cornstarch mixed with 2 tablespoons water

1. Cut the chicken in half lengthwise and pound to flatten the thick part so the chicken is of consistent thickness. Place the chicken in a shallow dish. In a small bowl, mix together the egg, 2 teaspoons all-purpose cornstarch, 1 teaspoon salt, the pepper and the ginger. Pour the egg mixture over the chicken, turning the chicken to coat all sides. Cover and refrigerate 30 minutes. Remove the chicken from the marinade. Reserve the marinade.

2. Mango Coconut Sauce: In a small saucepan, heat the oil over medium-high heat. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the chicken stock, coconut milk, puréed mango, lime juice, sugar, and vinegar; bring to a boil. Stir in the all-purpose cornstarch mixture. Cook and stir until thickened, about 10 seconds. Remove from heat.

3. In a shallow dish, mix the reserved marinade, flour, water, the remaining 2 tablespoons cornstarch, oil, baking soda, and the remaining ¼ teaspoon salt.

4. In a wok or deep skillet, heat 2-3 inches (5-7.5 cm) of the oil to 350°F. One at a time, dip the chicken pieces into the batter to coat all sides. Fry the chicken pieces for about 3 minutes, or until light brown, turning 2-3 times. Increase the oil temperature to 375°F (175°C). Fry the chicken pieces again until golden brown, turning once, about 2 minutes, and drain on a paper towel-lined sheet pan. Using a very sharp knife, cut each piece of chicken crosswise into ¾ inch (2 cm) pieces. Transfer the chicken pieces to a serving platter. Reheat the sauce over medium high heat and pour over the chicken. Serve immediately.

Everyday Thai Cooking is in bookstores everywhere.

Katie Chin will be signing books available for purchase on:

Thursday, October 24 and Friday, October 25
11 a.m. - 1 p.m. each day
Leeann Chin - City Center / Downtown Minneapolis
40 S. 7th Street


(Copyright 2013 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)

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