Description
The Thai Crispy Fried Chicken is not just a meal; it’s a voyage to the vibrant streets of Hat Yai. This dish embodies the essence of Thai street food with its perfectly seasoned crispy skin and juicy interior. It’s a harmonious blend of spices like coriander, cumin, and black pepper that tantalize the taste buds and evoke the lively food markets of Thailand.
Ingredients
2 shallots, thinly sliced
Oil for deep-frying
50 ounces chicken, preferably legs
1 teaspoon cumin seeds, roasted
1 teaspoon coriander seeds, roasted
1 teaspoon black peppercorns, roasted
2 coriander roots
4 cloves garlic
1/2 tablespoon palm sugar
1 tablespoon fish sauce
1 teaspoon salt
6 tablespoons tempura flour
1 cup ice-cold water
Instructions
Thinly slice the shallots and place on a paper towel, sprinkling with salt to extract moisture. After 10 minutes, pat dry.
Heat oil in a pan and fry the shallots until golden and crispy. Remove and set aside on a paper towel.
In a mortar, pound together roasted cumin seeds, coriander seeds, black peppercorns, garlic, and coriander roots until finely ground.
Combine the ground spices, palm sugar, fish sauce, and salt in a large mixing bowl. Mix well using a glove.
Stir in tempura flour and gradually add ice-cold water to form a thick batter.
Slice chicken legs around the bone and coat thoroughly in the marinade. Refrigerate for at least 4 hours, ideally overnight.
Deep-fry the chicken in the same oil as the shallots at 350°F to 375°F until golden brown and fully cooked. Drain and let rest.
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 540