Cook the Book: Thai Chicken Karaage

Name: Cook the Book: Thai Chicken Karaage
Yield: 3
Ingredients: For the brine:; 1 cup fish sauce; 1 cup white vinegar; 1 cup sugar; 1 head garlic, cloves separated and minced; 4 Thai chiles, coarsely chopped; 6 boneless, skinless chicken thighs, diced; To cook and serve:; Canola oil, for frying; 1 cup cornstarch; 1/4 onion, thinly sliced; 2 jalapeños, thinly sliced; 1 cup chile sauce, such as Mae Ploy brand; Salt; 12 fresh cilantro leaves, torn; 6 fresh mint leaves, torn; 6 fresh basil leaves, torn

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Cook the Book: Thai Chicken Karaage

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