Papaya Salad and crispy chicken

Ingredients

·        5 tablespoons fresh lime juice

·        3 tablespoons palm sugar or golden brown sugar

·        2 tablespoons plus 2 teaspoons fish sauce

·        2 tablespoons dried shrimp, chopped

·        4 garlic cloves, minced

·        green papaya, peeled, halved, seeded

·        10 large cherry tomatoes, halved

·        1 cup chopped fresh cilantro

·        2 green onions, very thinly sliced

·        1 fresh red Thai chile with seeds, thinly sliced

·        2 tablespoons coarsely chopped salted peanuts

·        Chicken breast

·        ½ cup flour, ½ cup corn starch

·        1 egg

·        1 teaspoon garlic powder and 1 teaspoon onion powder

·        Coconut oil for frying

·        Kosher salt

Preparation

Whisk first 5 ingredients in medium bowl. Set dressing aside.

Peel, slice and cut thin enough papaya to measure 6 cups. Place in large bowl. Add tomatoes, cilantro, green onions, chile. Pour dressing over; toss. Sprinkle peanuts over.

For the chicken cut in cubes and season with garlic and onion powder. Set aside.

In a bowl mix flour and cornstarch, and in a separate small bowl beat the egg. Toss the chicken cubes with egg and then flour mixture, then proceed to fry with coconut oil (you can use olive oil) , chicken is cooked when internal temperature reaches 165 degrees. Pat dry with paper towels and add salt.