Moan Dut Khnao Kchei (Baked Chicken With Young Jackfruit)

Yield: 4 servings; Total time: 1½ hours

Ingredients FOR THE CHICKEN:

2 tablespoons soy sauce 1½ teaspoons palm sugar (or

brown sugar)

1 teaspoon kosher salt

1 whole (4- to 5-pound) freerange chicken

1 (4-pound) young jackfruit (or ½ pound Brussels sprouts; see Tip)

1 cup canola oil or other

neutral cooking oil

2 lemon grass stalks (optional), base and tips trimmed, stalks cut into 3inch segments

10 fresh makrut lime leaves

FOR THE SWEET-AND-SOUR SAUCE:

1 to 3 fresh red or bird’s-eye

chiles, finely chopped

3 garlic cloves, finely chopped 2½ tablespoons brown sugar 2 tablespoons fish sauce 2 tablespoons fresh lime juice 1 teaspoon kosher salt 1 tablespoon minced shallots

(optional)

1 tablespoon minced lemon grass (optional)

FOR THE BLACK KAMPOT PEPPER AND LIME SAUCE:

1 tablespoon whole black

Kampot peppercorns 1½ tablespoons sea salt 2 tablespoons fresh lime juice

FOR SERVING:

Lettuce leaves

Mint leaves

Thai basil

1 cucumber

Directions

Prepare the chicken: In a large bowl, whisk soy sauce, palm sugar and salt until dissolved. Rub the marinade on the chicken and let it rest