Thai Style Fried Chicken
Ingredients
- 600 gChicken leg (boneless and cut into pieces)
- 4 pcGarlic (finely minced)
- 1 pcFresh cilantro (stems and leaves chopped)
- 2 tbspfish sauce
- 1 tbspoyster sauce
- 1 tspBrown sugar
- 1 tspWhite pepper ground
- 100 gRice flour
- 40 gCorn starch
- 120 mlMineral water (ice cold)
- 750 mlPeanut oil (for frying)
- 4 pcCoriander roots (cleaned and chopped)
Method
An ultra-crispy crust that cracks under the teeth, revealing hot chicken meat infused with garlic. The scent of fish sauce and white pepper is released as soon as the batter hits the oil.
- 1
Pound the garlic with the coriander roots, fresh coriander, and white pepper into a paste. Mix this paste with the fish sauce, oyster sauce, and brown sugar. Coat the chicken pieces and let rest for 20 minutes in the refrigerator.
- 2
Mix the rice flour and cornstarch. Gradually add the ice-cold mineral water. The batter should be smooth and coat the spoon without being too thick.
- 3
Heat the peanut oil to 180°C. Dip the chicken pieces in the batter. Fry until the crust is golden brown and the chicken floats to the surface.
Frequently asked questions
How do you get this dish right?
- Use ice-cold sparkling water for the batter; the thermal shock makes the crust even airier.
- Do not overcrowd the fryer to prevent the oil temperature from dropping.
How long does this dish keep?
Consume immediately to maintain crunchiness. Does not store well.
