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Thai Deep-Fried Chicken
[Photograph: Luk Thys]
If you take away only one lesson from this week's worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add a deep level of savoriness to anything it touches, even fried chicken.
Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved.
About This Recipe
| Yield: | serves 3 to 4 |
| Active time: | 30 minutes |
| Total time: | 30 minutes |
| This recipe appears in: | Bangkok Street Food's Thai Deep-Fried Chicken |
Ingredients
- 4 garlic cloves, chopped
- 4 coriander roots, chopped
- 10 white peppercorns
- 4 tablespoons flour
- 1 egg, lightly beaten
- 2 tablespoons water
- 2 tablespoons fish sauce
- 2 tablespoons light soy sauce
- 8 chicken legs or drumsticks
- Oil for deep-frying
- Sweet chili sauce for serving
Procedures
-
1
Pound the garlic, coriander root, and white peppercorns in a mortar
until smooth. Mix flour with beaten egg, water, fish sauce, and soy sauce with the paste.
-
2
Dip chicken in batter and deep-fry until golden and crisp.
-
3
Serve with sweet chilli sauce.
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