THAI FRIED CHICKEN
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
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
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
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
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
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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