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Thai Sweet Chilli Sauce for Chicken, Cock Brand

Thai Sweet Chilli Sauce for Chicken, Cock Brand
Add to cart12oz - $6.89 

This is the highest grade sweet chilli sauce from Aroy-D, in their "Cock Label".  It has a sweet, sharp, medium-level spiciness.  We love it. 

NEW: Get Two Different Sauces for $10.00

A delicious sweet chilli sauce from Thailand, packed in glass bottle in a generous 12 oz size.

Slightly higher chile heat than Mae Ploy brand.

Use it generously at home and take it on picnics. We love this sauce and highly recommend it.

Aroy-D is a large producer employing the highest quality standard.

You might also like our:
Cock brand Chilli Sauce for Spring Roll

Ingredients: sugar, water, red chilli, garlic, modified cornstarch, acetic acid. Product of Thailand.

Street Vendor Video: How to make a sweet chile dipping sauce

 


 

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Higest Quality

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Thai-Style Fried Chicken Wings

After hearing from experienced chefs in Las Vegas and Austin Texas about this Thai chicken batter, we created delicious fried chicken and know you'll enjoy this recipe. Eat alone or with Thai sweet chile sauce as a dip.

Serve in our Handpainted Ceramic Big Boat.


 

Thai Barbecue Chicken, 'Gai Yang'

Gai yang translates to "barbecued (or grilled) chicken", and can be prepared in many different ways, we demonstrate here three unique versions.

There are pictures below shared by visitors to this website, links to street vendor videos, and detailed instructions on how to prepare three of our own versions. Perhaps the most famous gai yang is sold by vendors in the seaside community of Bang Saen, where the bird is cut open along the belly, flattened with a few blows from the back of a cleaver, and pegged with a stick to hold it, then marinaded and grilled over charcoal.


 

Panko Shrimpcakes with Chile-Lime Sauce

Shrimpcakes are often served in the more upscale Thai/Chinese restaurants in Thailand. We love the flavor of these shrimpcakes. The chile-lime sauce is definitely not a Thai flavor, but it's quite tasty. We think you would enjoy this dish just as much if the shrimpcakes are served with fresh yellow chile sauceand or Mae Ploy sweet chile sauce so the chile-lime sauce is optional. For best results use the largest, best quality shrimp you can find.


 

Thai-Style Fried Chicken

Leave it to the Thais to create the best fried chicken in the world. This batter perfectly coats your chicken (or vegetables, as we made fried mushrooms and onions that turned out excellent). Simply mix it with water and sugar (see mix below). You really can't go wrong, and it's just excellent batter. We fried drumsticks and breast slices, then used world-famous Thai sweet chile sauce as a dip.

Serve in our Handpainted Ceramic Big Boat.

We also prepared this with some added spices to create a "Tom Yum" flavor, which is very delicious, see variant method below.


 

Thai Sugarcane Prawns, 'Goong Pan Oi'

We first discovered sugarcane prawns 15 years ago in Bangkok at a delightful Vietnamese restaurant called Sweet Basil, which is apparently still in business but at a new location.

It's not spicy at all, and the sugarcane adds a nice touch of sweetness to the prawns. Aside from the wonderful taste of this recipe, just the unique appearance of prawn cakes on a sugarcane stick is enough to make your friends marvel at your cooking prowess. We know you'll like this special recipe if you give it a try.


 

Sweet Chili and Root Beer Baby Back Ribs

This recipe uses Thai and Indonesian ingredients, the results are fantastic. The best barbeque ribs we've ever made, thanks to the sauce which is added to the ribs at the end of cooking, then on the side as a dip. Just four ingredients make up the sauce, so this is a very simple recipe!

The recipe is featured in the July 2010 Fine Cooking Magazine, and ImportFood.com is the recommended supplier of kecap manis.


 

Stuffed Chicken Wings, 'Peek Gai Yat Sai Goong'

Can be eaten as a starter or as a snack on their own. They are also served as a side dish with a larger Thai dinner.


 

Chicken Stir-Fried with Green Curry, 'Gai Pad Khiaowan'

This is an example of the popular 'fried curry' style that produces a dry result. It blends equally well with rice or noodles.


 

Spicy Thai Fish Cakes, 'Tod Man Pla'

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results.

Here we just used cod pieces which can found at local supermarkets.

Also see our Thai Street Vendor video for detailed guidance.


 

Thai Chicken Fried Hat Yai Style, 'Gai Tod Hatyai'

When chicken is fried this way, it comes out dry rather than greasy. The secret is to cook the chicken two times--first at low heat, then again at high heat. This kind of fried chicken is so tasty when served with sweet chilli sauce. The coating is fragrant and delicious, and it's called 'Hat Yai' which is a province in Southern Thailand. If you like fried chicken, give this Thai-style version a try.


 

 

Most commonly used as a delicious as a dipping sauce for:


 

Thai Stir-Fried Chicken with Longan


 

Grilled Lemongrass Chicken, Gai Yang Takrai

This is a simple recipe using just a few ingredients that we made at home using an electric griddle. It can be made in a skillet or in a barbecue, it really doesn't matter. This recipe came to us from an office worker in Thailand who enjoys making satay.

Satay is, of course, not just popular in Thailand but even more so in Thai restaurants around the world. In addition to this recipe, you might get interested in these:

Thai Barbecue Chicken, 'Gai Yang'
Thai Pork Satay, 'Moo Satay'
Chicken Satay, 'Satay Gai'
Thai Prawn Satay with Cucumber Salad


 

Spicy Thai Fish Cakes, 'Tod Man Pla'

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results.

Here we just used cod pieces which can found at local supermarkets.

Also see our Thai Street Vendor video for detailed guidance.


 

Northern Thai Sausage, 'Sai Oua'

Northern Thai sausage is easy to make, and the mix of ingredients leads to a spectacular result. We would encourage you to make this with ground pork or, for any hunters reading, try this with local elk, deer, wild boar, or other natural meat that you might have. Also watch our video (below left) showing how it's made.

You can't go wrong with this sausage. Please be sure to leave us a comment using the form below if you make it, and share how it turned out.

We also have a recipe for Esan-style Thai sausage, sai grok.


 

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