Crispy Thai Fried Chicken with Sweet Chili Sauce
Ingredients
- 800g chicken thighs and drumsticks, separated
- 8-10 shallots, finely sliced
- Vegetable oil, for frying
- 150g rice flour
Marinade
- 1 tsp black peppercorns
- 5 garlic cloves
- 2 coriander roots or 8 coriander stems
- 2 tsp granulated sugar
- 2 tbsp light soy sauce
- 1 tbsp fish sauce
- 150ml water
For serving
- Steamed white rice
- Thai sweet chili sauce
Preparation
Grind peppercorns, garlic, and coriander roots in a mortar and pestle until smooth, then add sugar and grind until smooth. Pour in soy sauce, fish sauce, and water, and mix well
Make shallow cuts on the chicken pieces and mix with the marinade until well coated. Refrigerate for 2 hours or overnight
Fry the sliced shallots until golden, then remove and drain on paper towels
Add rice flour to the marinated chicken and mix until evenly coated
Fry the chicken until cooked through and golden brown. Remove and drain on paper towels
Serve the Thai fried chicken sprinkled with fried shallots, steamed rice, and Thai sweet chili sauce
