Description
Savory Thai crispy fried chicken promises a delightful culinary journey through Thailand’s street-food culture. Crisp golden bites offer an irresistible blend of herbs, spices, and perfectly fried chicken you’ll crave again and again.
Ingredients
Scale
- 50 oz (1.4 kg) chicken, preferably legs
- 4 cloves garlic
- 2 shallots, thinly sliced
- 2 coriander roots
- 6 tbsps (90 mL) tempura flour
- 1 cup (240 mL) ice-cold water
- 1 tbsp (15 mL) fish sauce
- ½ tbsp (7.5 mL) palm sugar
- 1 tsp salt
- 1 tsp cumin seeds, roasted
- 1 tsp coriander seeds, roasted
- 1 tsp black peppercorns, roasted
- Oil for deep-frying
Instructions
- Spice Preparation: Grind roasted cumin seeds, coriander seeds, black peppercorns, garlic cloves, and coriander roots into a fine, uniform mixture using a mortar and pestle.
- Marinade Creation: Blend the ground spice mixture with palm sugar, fish sauce, and salt. Gradually incorporate tempura flour and ice-cold water to form a smooth, thick batter.
- Shallot Preparation: Slice shallots thinly, salt, and extract moisture for 10 minutes. Fry in oil until golden and crisp, then drain on paper towel.
- Chicken Marination: Make strategic incisions around chicken leg bones and thoroughly coat with the prepared marinade. Refrigerate for 4-6 hours to allow deep flavor infusion.
- Frying Process: Heat oil to 175°C-190°C using the shallot-infused oil. Carefully submerge marinated chicken, frying until golden-brown and ensuring internal temperature reaches 74°C. Use the previously fried shallot oil for enhanced flavor complexity.
- Finishing Touch: Transfer fried chicken to a wire rack or paper towel to drain excess oil. Allow a brief resting period to maintain optimal crispiness and seal in the succulent flavors.
Notes
- Master Marination Technique: Allow chicken to marinate for at least 4 hours or overnight to ensure deep flavor penetration and tenderize the meat thoroughly.
- Perfect Oil Temperature Control: Maintain consistent oil temperature between 175°C to 190°C for achieving golden-brown, crispy exterior without burning or undercooking the chicken.
- Strategic Spice Grinding: Use a mortar and pestle to release maximum flavor from whole spices, creating a more intense and authentic Thai seasoning profile.
- Moisture Management: Pat shallots and chicken dry before cooking to guarantee maximum crispiness and prevent unwanted oil splattering during frying.
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 5
- Calories: 563
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 31 g
- Saturated Fat: 8 g
- Unsaturated Fat: 23 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 160 mg