Thai Style Fried Chicken With Lemongrass Sauce Recipes
THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE
[DRAFT]
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat the oil to 325 degrees F.
- Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
- Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.
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- In a ziploc bag, combine chicken, chopped lemongrass, garlic, soy sauce, sesame oil, sugar and pepper. [Note: To make things easy, I chopped up the lemongrass in a food processor.] Add cayenne pepper if you want this to be spicy. Seal and shake ziploc bag to evenly disperse marinade with the chicken. Place in refrigerator for at least 1 hour, but preferably for 2 hours.
- Heat vegetable oil over medium heat. Place chicken on the pan and cook for 7 minutes per side, or until each side is nicely browned and the internal temperature of the thighs is 165˚F (75˚C).
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- With a mortar and pestle (or a food processor), grind the garlic, ginger, lemongrass, chilies and cilantro to form a paste. Stir in the fish sauce and sugar.
- Pour the spice paste over the chicken. Mix well. Cover the bowl and leave in the fridge to marinate overnight.
QUICK THAI FRIED CHICKEN WITH LEMONGRASS - RECIPE | SCMP ...
Put the lime leaves, lemongrass and spring onions into the bowl holding the chicken, then thoroughly mix in the chilli flakes, oyster sauce and fish sauce. …
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- Cut the chicken thighs into bite-sized pieces and put them in a bowl. Remove and discard the thick vein running down the centre of the kaffir lime leaves. Stack the kaffir lime leaves then fold them in half. Very finely julienne the leaves. Use the side of a cleaver to lightly crush the lemongrass stalk along the length, then cut it as thinly as possible. Cut the spring onions into 5mm (¼in) pieces. Put the lime leaves, lemongrass and spring onions into the bowl holding the chicken, then thoroughly mix in the chilli flakes, oyster sauce and fish sauce. Leave to marinate for at least 30 minutes.
- In a clean, dry bowl, whisk the flour, cornstarch, baking powder and sea salt until thoroughly combined. Add about 200ml of cool water to create a batter that thickly coats a spoon. Add the batter to the chicken and mix well.
- Pour oil to the depth of about 6cm (2 ⅓in) in a pan and heat it over a medium flame. When the oil reaches 170°C (340°F), start frying the chicken in batches; do not crowd the pan. Fry until the pieces are medium brown and cooked through, adjusting the flame as needed to control the heat. Drain the chicken on paper towels.
- Heat the oil to 180 degrees. Fry the chicken pieces a second time (this makes them crisper). Fry the pieces briefly - about a minute, then drain on paper towels. Serve hot or warm.
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- In a mortar pound garlic, coriander root, and white pepper powder. Then add 1/2 the bird's eye chili, 1/2 the ginger and the lemongrass. Set aside.
- In a saucepan on medium heat add oil then paste, adding a little bit of stock to keep the paste from burning. Then add fish sauce, bean paste, tamarind juice,and remaining stock.
- Add remaining ginger, red chili and spring onion. Mix well. Remove from heat. Top fish with sauce and garnish with deep fried lemongrass.
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- Heat a wok over high heat, add cooking oil, shallot, lemongrass, chili and garlic. Stir fry until you can smell the aroma, about 1 minute then add chicken. Break down chicken well with wooden spoon. Cook the chicken until golden browned and fully cooked, about 1 to 2 minutes.
- If you want to add egg, push chicken mixture to a side of the wok and add 1 tbsp oil. Crack 2 eggs into wok and scramble. When the eggs are set, mix with chicken.
- Add cold rice and pour the sauce mixture around the edge of the work. This way the sauce will start sizzle for better flavor. Mix everything well until every single grain of rice is coated evenly with the sauce. Turn off the heat, stir in chopped cilantro. Enjoy!
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THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE RECIPE ...
Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the …
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Learn how to cook great Thai style fried chicken with lemongrass sauce . Crecipe.com deliver fine selection of quality Thai style fried chicken with lemongrass sauce recipes equipped with ratings, reviews and mixing tips. Get one of our Thai style fried chicken with lemongrass sauce recipe and prepare delicious and healthy treat for your family ...
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