Thai style chicken, the one if you come to Thailand that you will see on a lot of road-side stalls. Is very popular here and eaten with sticky rice and Som Tam makes a lovely meal of luscious Thai flavours.So how do you replicate it and bring the flavours of Thailand to your kitchen, well follow me and lets cook!
First things first…forget about the western way of cooking chicken and when you get to the point of taking it out leave it another 8 minutes.
Don’t worry it will still be moist and not overcooked!
4 lb of chicken drums or if you want a mix of chicken that’s fine ( just) try and cut the same size pieces.
Marinade for the chicken:
6 large cloves of garlic.
2 tsp of coriander seeds.
1 tbsp white peppercorns.
2 tbsp coriander roots, stems finely chopped.
2 tbsp Fish Sauce + 2tsp of chicken stock granules.
OR 3 tbsp Oyster Sauce.
2 tsp salt.
1 tsp sugar.
To make the marinade for the chicken:
Grind the first 4 ingredients in Pestle and mortar( or) I have a small electric herb grinder which I use. Grind till it forms a paste.
Mix all other marinade ingredients in and coat chicken. I use my hands much easier and you coat the chicken better.
Leave in the fridge for at least 3 hrs or overnight.
Next, make rice flour batter:
1 1/2 cups rice flour.
1 tsp salt.
1 tsp chicken stock granules.
1 Cup water + 2 tsp Baking Soda.
For the dry coating, you will need 2 cups of rice flour.
Coat the chicken in the flour..I find it easier to put in a bag and roll it around until all the chicken is coated.
Dip in the batter.
You are ready to fry. Heat oil but don’t overload the wok as it will cause the temperature of the oil to drop and you won’t get crispy chicken.
Sometimes on the street stalls, you will see them remove the chicken and then put in another pan( double dipping) to make sure it is crispy.
At home, I take out when nearly done and then put back like you twice fry chips.
When you have finished cooking fry some chopped shallots as Thai fried chicken would not be the same without crispy shallots.