Thai Fried Chicken Recipes

THAI FRIED CHICKEN

Steps:

• Pound the garlic,coriander root and salt in mortar and pestle.
• Add the chilie peppers, sugar, turmeric and curry powder and pound to a fine paste.
• Add the fish sauce to the paste and marinate the chicken for 2 hours.
• Heat a little veg oil in a wok/large saucepan,add the chicken and fry until a good crust forms.
• Reduce the heat and continue stir-frying until the chicken is cooked through.
• Serve with coconut milk spooned over the top--optional.

THAI FRIED CHICKEN

Steps:

• Clean the chicken and pat dry with paper towels.
• Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
• Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.
• When ready, heat up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat evenly with the flour mixture. Shake the excess flour off.
• Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
• Serve the fried chicken immediately with Thai sweet chili sauce.

THAI FRIED CHICKEN

Steps:

• Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
• Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

THAI FRIED CHICKEN

Steps:

• Place 1/2 cup flour and coconut milk in separate shallow bowls. In another shallow bowl, combine the salt, garlic powder, ginger, cayenne and remaining flour. Dip chicken in the flour, coconut milk, then flour mixture., In a large skillet, brown chicken in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-35 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine the water, brown sugar, soy sauce, cornstarch, vinegar, peanut butter, cayenne and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with chicken.