Thai Style Fried Chicken

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.

• Prep time: 25 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 728
• Protein: 28 g
• Carbs: 32 g
• Fat: 58 g

Ingredients

• 600 g Chicken leg ( boneless and cut into pieces )
• 4 piece Garlic ( finely minced )
• 1 piece Fresh cilantro ( stems and leaves chopped )
• 2 tbsp fish sauce
• 1 tbsp oyster sauce
• 1 tsp Brown sugar
• 1 tsp White pepper ground
• 100 g Rice flour
• 40 g Corn starch
• 120 ml Mineral water ( ice cold )
• 750 ml Peanut oil ( for frying )
• 4 piece Coriander roots ( cleaned and chopped )

Instructions

1. Poultry marinade

   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. Coating preparation

   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. Deep frying

   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.

Chef's tips

• 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.

Storage

Consume immediately to maintain crunchiness. Does not store well.