1 lb finely minced chicken
2 tablespoons olive oil
8 cloves garlic, finely minced
3 to 4 red bird’s eye chili peppers, finely chopped
1/3 large onion, thinly sliced
Juice of 1 lime (~3 to 4 tablespoons)
1 tablespoon fish sauce
1/2 tablespoon spicy Korean chili paste
1/2 tablespoon Korean soybean paste
1/2 tablespoon tablespoons sugar
1 cup fresh cilantro, roughly chopped
1 cup fresh mint, roughly chopped
3 to 4 Kafir lime leaves, thinly cut
Lettuce to garnish
In a wok, heat the olive oil on medium high heat. Stir-fry the minced chicken until thoroughly cooked, for approximately 6 to 8 minutes. Place cooked chicken in a large mixing bowl and allow to cool for about 10 minutes.
Add all the other ingredients to the chicken and mix thoroughly either using a spatula or preferably, with your hands. Using the hands to gently squeeze the ingredients together while mixing allows for the flavors to blend and intensify much more than using a spatula. If using hands, do take care to wash thoroughly afterwards and don’t touch your eyes as the heat from the chili peppers will burn.
Serve the chicken immediately.