Thaifriedchicken Recipes

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THAI FRIED CHICKEN



Thai Fried Chicken image

Make and share this Thai Fried Chicken recipe from Food.com.

Provided by Noo8820

Categories     Chicken Thigh & Leg

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

3 tablespoons garlic, roughly chopped
2 teaspoons coriander, roots
1/4 teaspoon salsify
3 red fresh chili peppers, chopped
1 tablespoon caster sugar
1 teaspoon ground turmeric
1 teaspoon curry powder
3 tablespoons fish sauce
1 1/2 kg chicken thigh fillets
vegetable oil (for frying)
1/4 cup coconut milk, to serve (optional)

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.

Nutrition Facts : Calories 979.5, Fat 29.9, SaturatedFat 7.6, Cholesterol 622.5, Sodium 2774.2, Carbohydrate 18.7, Fiber 1.9, Sugar 11, Protein 151

THAI FRIED CHICKEN



Thai Fried Chicken image

Nothing says "comfort food" more than homemade fried chicken. We gave it Asian flavor for an amazing combo of tastes your family will love. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 18

1-1/2 cups all-purpose flour, divided
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
SAUCE:
1 cup water
1/3 cup packed brown sugar
1/4 cup soy sauce
3-1/2 teaspoons cornstarch
2 teaspoons rice vinegar
2 teaspoons peanut butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
3 tablespoons minced fresh cilantro

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.

Nutrition Facts :

THAI FRIED CHICKEN



Thai Fried Chicken image

A sweet-chili sauce and honey mustard marinade creates a great twist on an old favorite. The crunch of panko bread crumbs makes a great combo.

Provided by MERRIPAN

Categories     World Cuisine Recipes     Asian     Thai

Time 4h50m

Yield 4

Number Of Ingredients 7

½ cup honey mustard
½ cup sweet chili sauce
2 eggs, beaten
sea salt to taste
12 chicken drumsticks
4 cups panko bread crumbs
4 cups vegetable oil for frying

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).

Nutrition Facts : Calories 1031.7 calories, Carbohydrate 102.1 g, Cholesterol 292.2 mg, Fat 47.5 g, Fiber 1.6 g, Protein 76.1 g, SaturatedFat 9.3 g, Sodium 1428 mg, Sugar 19.9 g

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