Thai cuisine · Breakfast & Eggs

Khanom Pang Na Gai

Bread slices spread with a savory chicken-cilantro paste and deep-fried topping-side down.

Ingredients · for 4 servings

• 8 slices sandwich bread
• 300 g ground chicken
• 1 egg
• 3 garlic cloves
• 1 bunch fresh cilantro
• 1 tbsp fish sauce
• 1 tsp white pepper
• 1 tbsp cornstarch
• 2 tbsp sesame seeds
• 400 ml oil for frying
• 1 cucumber

Instructions

1. Lay the bread slices side by side and let them air-dry for 20 min. so they absorb less oil when frying.
2. Finely chop the garlic and cilantro roots or stems and mix with the ground chicken, egg, fish sauce, white pepper and cornstarch into a sticky paste.
3. Spread the paste about 5 mm thick right to the edges of the bread slices, sprinkle with sesame seeds and press lightly; halve each slice diagonally.
4. Heat the oil in the wok to 170 °C – a wooden chopstick should immediately draw fine bubbles.
5. Place the triangles meat-side down and fry for 2–3 min., then turn and fry for another 1–2 min. until both sides are golden brown and the meat is cooked through.
6. Drain on paper towels, sprinkle with cilantro leaves and serve warm with thinly shaved cucumber.