gai tod nahm prik pao | thai-style deep-fried chicken

Before I start my post, I want to share that The Domestic Goddess Wannabe has been selected as erecipe.com’s Blog of the Day!!! How awesome is that!! Yes, I am over the moon, and doing a jiggy-jig-jig!

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I have not fried chicken for a while. While we are not fry-crazy, it is still nice to have fried chicken once in a while.

Since the term started, I have been even more busy than usual. But I am not complaining. Busy is always good. The only thing is, I have less cooking/ baking time.

BAH.

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So today, I had a (very) rare free day! Naturally, I planned to do loads of cooking and baking!

One of the dishes I cooked for dinner was this Thai-style fried chicken that was marinated with aromatics before being fried then (supposed to be) coated with chili. Since not everyone at home is crazy-mad about chili like I am, I decided to leave the chicken un-coated and serve the chicken with the chili as a dipping sauce instead.

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Of course if you are anti-deep frying, you can always air-fry the chicken, or bake them in the oven.

Here’s how to make these very delicious chicken!

Start by making the marinade. Add minced garlic, coriander root, white pepper, sugar, chili powder and fish sauce into a bowl.

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Stir to combine.

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Mix the marinade with the chicken – I used mid-joints, but you can use any cut that you like.

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Cover the bowl with cling film and place this in the fridge for at least 2 hours.

Coat the chicken with rice flour. Knock off excess flour and deep-fry (or pan-fry, or air-fry, or bake) the chicken in batches until the pieces turn golden-brown.

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Drain on paper towels. 

If you wish to coat the chicken with the chili, warm the chili in a skillet with some oil and sugar until the sugar has completely dissolved. Return the chicken into the skillet and stir to coat. 

Garnish with chopped coriander (and sesame seeds if you like) and serve immediately.

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Enjoy! 🙂

gai tod nahm prik pao | thai-style deep-fried chicken
Serves 4
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Ingredients
  1. 12 pieces mid-joints
  2. 3 garlic cloves, minced
  3. 1 tablespoon coriander root, finely chopped
  4. 1/4 teaspoon white pepper
  5. 1 tablespoon fish sauce
  6. 1 tablespoon caster sugar
  7. 1 teaspoon chili powder
  8. 2/3 cup (120g) rice flour
  9. vegetable oil for frying
For coating the chicken
  1. 1 tablespoon nahm prik pao (Thai chili paste in soybean oil)
  2. 1/4 cup (60ml) vegetable oil
  3. 2 teaspoons caster sugar
Instructions
  1. Making the marinade by adding minced garlic, coriander root, white pepper, sugar, chili powder and fish sauce into a bowl. Stir to combine.
  2. Mix the marinade with the chicken.
  3. Cover the bowl with cling film and place this in the fridge for at least 2 hours.
  4. Coat the chicken with rice flour. Knock off excess flour and deep-fry (or pan-fry, or air-fry, or bake) the chicken in batches until the pieces turn golden-brown.
  5. Drain on paper towels.
  6. To coat the chicken with the chili, warm the chili in a skillet with some oil and sugar until the sugar has completely dissolved. Return the chicken into the skillet and stir to coat.
  7. Garnish with chopped coriander (and sesame seeds if you like) and serve immediately.
Adapted from SBS Food
Adapted from SBS Food
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/