Description
Crispy Thai fried chicken delivers a perfect harmony of crunchy exterior and juicy meat. Marinated in traditional Thai spices and double-fried for ultimate texture, you’ll savor an authentic street-style delicacy that transports senses straight to Bangkok’s bustling markets.
Ingredients
Scale
Main Ingredients:
- 50 ounces (1.4 kg) chicken, preferably legs
- 6 tablespoons (90 milliliters) tempura flour
- 1 cup (240 milliliters) ice-cold water
Aromatic Spices and Herbs:
- 2 shallots, thinly sliced
- 1 teaspoon cumin seeds, roasted
- 1 teaspoon coriander seeds, roasted
- 1 teaspoon black peppercorns, roasted
- 2 coriander roots
- 4 cloves garlic
Seasoning Ingredients:
- ½ tablespoon (7.5 milliliters) palm sugar
- 1 tablespoon (15 milliliters) fish sauce
- 1 teaspoon salt
- Oil for deep-frying
Instructions
- Prepare shallots by slicing thinly and laying them on a paper towel. Sprinkle with salt and allow moisture to extract for 10 minutes, then gently pat dry with another paper towel.
- Warm vegetable oil in a skillet and fry shallots until they transform into a golden, crisp texture. Transfer to a paper towel-lined plate to drain excess oil.
- Use a mortar and pestle to meticulously grind roasted cumin seeds, coriander seeds, black peppercorns, fresh garlic cloves, and fragrant coriander roots into a fine, uniform mixture.
- Transfer the freshly ground spice blend into a spacious mixing bowl. Incorporate palm sugar, fish sauce, and salt, blending thoroughly with a gloved hand to ensure even distribution.
- Gradually introduce tempura flour into the spice mixture, slowly adding ice-cold water (0°C to 4°C or 32°F to 40°F) while stirring to create a smooth, thick batter with consistent texture.
- Carefully make strategic incisions around the chicken leg bones, ensuring complete coverage with the aromatic marinade. Refrigerate for a minimum of 4 hours, preferably overnight, to allow flavors to deeply penetrate the meat.
- Utilize the same oil used for frying shallots, heating to 175°C to 190°C (350°F to 375°F). Gently lower marinated chicken into the hot oil, frying until achieving a beautiful golden-brown exterior and ensuring internal temperature reaches 74°C (165°F).
- Remove chicken from oil, allowing excess oil to drain on a wire rack or paper towel. Let the fried chicken rest briefly before serving to maintain optimal crispiness and temperature.
Notes
- Prep shallots ahead by salting and drying to enhance crispiness and remove excess moisture, creating a delightful crunchy topping.
- Grinding fresh spices in a mortar releases intense, aromatic flavors that elevate the chicken’s taste profile dramatically.
- Marinating chicken overnight allows the complex blend of fish sauce, palm sugar, and spices to deeply penetrate and tenderize the meat.
- Use a precise oil temperature between 350-375°F to ensure perfectly crispy exterior while maintaining juicy, fully cooked chicken interior.
- Tempura flour creates an extra light and crisp coating that makes this Thai-style fried chicken uniquely different from other fried chicken recipes.
- Complementing the chicken with the crispy fried shallots adds a delightful textural contrast and traditional Southeast Asian flavor dimension.
- Prep Time: 4 hours 20 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 120 mg