Thai Style Spicy Chicken Banana Blossom and Herb Salad With Lots of Fried Things Recipe

Ingredients

• 1 bone-in, skin-on chicken breast half
• Kosher salt
• 1/2 cup vegetable, canola, or peanut oil
• 3 medium European shallots or 6 to 8 Thai shallots, thinly sliced (about 1/2 cup, see note)
• 4 large cloves standard garlic or 8 to 12 cloves Thai garlic, roughly smashed in a mortar and pestle (about 3 tablespoons, see note)
• 2 stalks fresh lemongrass, outer leaves removed, pale lower 4 inches only, thinly sliced crosswise (about 1/4 cup, see note)
• 4 makrut lime leaves, stems discarded, sliced as thinly as possible (see note)
• 1/2 cup raw peanuts
• 4 to 10 Thai chilies, roughly chopped (see note)
• 2 large cloves standard garlic, or 4 to 6 cloves Thai garlic, peeled, roughly chopped
• 3 tablespoons palm sugar (see note)
• 2 tablespoons Thai fish sauce, plus more to taste
• 2 tablespoons fresh lime juice from 2 limes, plus more to taste
• 1 tablespoon dried crushed Thai chili powder (or red chili flakes), plus more to taste
• 1 banana blossom
• 1/3 cup roughly chopped fresh cilantro leaves
• 1/3 cup roughly chopped mint leaves

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