Thai-style fried chicken part 2

Because there is no such thing as too many fried chicken post 🤪

Clearing some of the frozen meat that populated our small freezer. Since I always stock up on some Thai ingredients, it's easier to whip up a Thai-inspired dish anytime.

No food shortage here yet  only surgical masks, hand sanitizers and alcohol shortage 🙄

As with most fried chicken recipes, this one is very easy to make. The hardest part is marinating the chicken pieces for several hours, I always marinate mine for 8-12 hours to get the maximum flavour. You can also add more chillis so as lime juice to your marinade if desired.

I used the smallest saucepan so that I don't have to use too much oil, the downside though was frying several times. No double frying this time as I was quiet hungry, if you want a much darker colour or crispier skin then you really need to double-fry.

Recipe adapted from A Celebration of Food

1 kg chicken (combination of wings and boneless whole chicken legs)
15 grams peeled garlic cloves
2 red bird's eye chillis
15 grams fresh coriander roots (including some of coriander stems)
70 grams Thai fish sauce
25 grams raw sugar
70 grams lime juice
zest of 2 limes
1 gram white ground pepper

(sunflower oil) for deep-frying

* Rub coarse sea salt to the chicken pieces and rinse well. Drain and pat dry with kitchen towel, set aside.

* Place garlic, chillies and coriander roots in a mortar and pestle or use a mini food processor and grind into a paste. Mix the paste with fish sauce, sugar, lime juice, zest and white pepper.

* Combine the chicken and the marinade together, mix well to combine. Cover with plastic wrap  and chill in the fridge for at least 4 hours and up to 12 hours. Take out from the fridge 30 minutes (more time if it is winter) before cooking.


95 grams rice flour
1/2 tsp coarse sea salt
1/2 tsp chicken powder (optional)
1/2 cup drinking water mix with 1 tsp baking soda

Dry coating:

125 grams rice flour

* Whisk batter ingredients together, the batter will be thin. Drop several pieces of chicken into the batter and coat the battered chicken with rice flour, shaking off excess flour. Lay each piece in a wire rack or baking sheet for 15-20 minutes to dry out before frying.

* Meanwhile, heat oil when oil is hot, drop each pieces gently to avoid splatter. Cook in batches (but not too many at the same time as this will lower the oil's temperature and will result in soggy coating) for 12 minutes or until chicken pieces are cooked through. You can double fry by turning up the heat and fry the pieces again.

*Serve hot on its own or with steamed rice and veggies or make a chicken burger.


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