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Chicken Tostada
Rated 5.0 stars by 1 users
Category
Meal
Cuisine
Mexican Fusion
Servings
4
Prep Time
35 minutes
Cook Time
15 minutes
This Chicken Tostada recipe offers a unique twist on a classic, featuring a flavorful Vietnamese-inspired marinade for the chicken with fish sauce, lime, and aromatics. Crispy quartered rice paper replaces traditional tortillas, providing a light and airy base. The vibrant Vietnamese pico de gallo, made with shredded carrots, cilantro, and a hint of fish sauce, adds a fresh and tangy counterpoint to the savory chicken. This dish is a delightful fusion of textures and tastes, perfect for a light and exciting meal.
Ingredients
-
¼ cup Red Boat Fish Sauce
- Juice of 1 lime (2 tbsp)
- 1 medium shallot
- 4-5 large garlic cloves
- ¼ cup brown sugar
- 1 Thai chili
- 1 1/2lbs chicken thighs
- ½ medium onion, diced
- 1 large carrot, shredded
- 1 bunch of cilantro, minced
- Juice of 1 lime
- 1 ¼ tsp salt, plus more as needed
-
⅛ tsp Red Boat Fish Sauce
- 2 garlic cloves, finely minced
- Rice paper, quartered
- Cilantro leaves, for garnishing
Chicken Marinade
Vietnamese Pico De Gallo
For Assembling
Directions
To Make the Marinade
In a food processor, pulse together Red Boat Fish Sauce, lime juice, a shallot, garlic cloves, brown sugar, and a Thai chili. To a bowl, add the chicken thighs and marinade and let it marinate for at least 30 minutes.
- To a pan, add some oil and cook the chicken on one side until caramelized, about 4-5 minutes. Flip and continue cooking until cooked through and the internal temperature reaches 165F. Remove it from the pan and allow it to rest.
To Make the Pico De Gallo
To a bowl, toss together onion, carrot, lime juice, cilantro, garlic, salt and Red Boat Fish Sauce. Season more as needed and set aside.
To Fry the Rice Paper
To a pan over medium heat, add neutral oil. Once the oil reaches 350F, add the quartered rice paper and fry until crispy, about 10 seconds. Remove the rice paper and drain on a paper towel.
To Assemble
Shred the chicken and toss it in any drippings that accumulated when the chicken was resting. Add it to the rice paper and top it with the Vietnamese pico de gallo. Garnish with cilantro leaves.
