Continuing from my last post, here is the recipe for my favourite fried chicken.
INGREDIENTS:
1 kg/2 lbs of chicken pieces (drumsticks and wings work best)
4 tbsp oyster sauce
2 tbsp fish sauce (nam pla)
1 tbsp light soy sauce
4 cloves of garlic, minced very finely into paste (use 2 tsp garlic powder as shortcut)
1 1/2 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground turmeric
1 tbsp sugar
Optional: 2 tsp ground cayenne for heat
Curry leaves, picked off stems and washed (available at Indian grocery stores)
Pandan leaves, washed and cut into 2-inch pieces (a.k.a. screwpine leaves, available at Asian markets in the frozen veggie section)
B
1 cup of rice flour
Oil for frying (about 2 inches in a pot or wok)
- Clean and pat dry chicken. Place in large bowl.
- Add all seasoning ingredients into bowl with chicken.
- Mix very well. Cover bowl with lid or plastic wrap and refrigerate overnight or at least 4 hours.
- Bring chicken to room temperature for about an hour.
- Heat oil in wok or shallow pot at medium-high.
- Toss chicken pieces in rice flour and coat lightly.
- Add coated chicken pieces to oil and fry until dark, golden brown, flipping chicken over halfway through (About 6 minutes for wings, 10 minutes for drumsticks)
- Serve warm, with sriracha or other chilli sauce.
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