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Thai Fried Chicken

I seem to be addicted to fried chicken of all sorts and eventually you’ll see a variety of fried chicken recipes posted here.  One of my favorites is extra crispy chicken nuggets from Asia.  I have this all over Japan, Korea, China, Vietnam, Cambodia and Thailand.  Country variations exist but all follow a similar approach.  Why the result is impossibly delicious, I cannot say.  Presented here for your pleasure is the Thai version.  One secret to the extra crispy texture is the combination of flour, corn starch and rice flour for the coating.

Ingredients:

  • 2 pounds of  chicken (drumsticks, thighs, or (my favorite cut-up chicken pieces in 1 ½ inch cubes)
  • 6 cloves of garlic, peeled
  • ½ Tablespoon ground black pepper
  • 1 teaspoon kosher salt
  • 2 Tablespoons oyster sauce
  • 4 Tablespoons fish sauce
  • Oil for deep-frying, preferable peanut oil

For the dredging mixture:

  • ½ cup all-purpose flour
  • ½ cup corn starch
  • ½ cup rice flour

Procedure:

  1. Clean the chicken and dry with paper towels.
  2. Use a mini food processor or a mortar and pestle to blend the garlic and salt until they become a fine paste.
  3. Add the paste, fish sauce, oyster sauce to the chicken and coat well. Transfer the chicken into a big Ziploc bag and marinate for four to six hours in the fridge. Overnight wouldn’t hurt either.
  4. Fill your Dutch oven or fryer halfway with peanut oil. Set the temperature to 375 degrees.
  5. As the oil begins to heat up, mix the three flours together in a bowl. Dredge the chicken pieces in the flour mixture.
  6. Use a spider or fry basket to lower groups of chicken into the oil and fry until crispy and golden brown - the inside should be cooked but juicy.
  7. As batches of chicken come out of the fryer, drain them on paper towels.
  8. Plate the chicken and serve with sweet chili sauce.
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May 16th, 2009 | Tags: , , | Category: Chicken, Thailand |

14 comments to Thai Fried Chicken

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