Empty My Fridge
HOT THAI CHICKEN 🔥
Ingredients
- Chicken thigh · boneless skinless4
- Egg1
- Cornstarch2 tbsp + ¼ cups
- Salt¼ tsp
- Flour¾ cups
- Oil for frying
- Chili pepper · paste2 tbsp
- Dried chili4
- Vinegar1 ½ tbsp
- Sugar3 tbsp
- Oyster sauce3 tbsp
- Garlic · finely grated minced3 cloves
- Fish sauce1 tbsp
- Lime1 ½ tbsp
- Kaffir lime · finely julienned minced3
Instructions
- Put the chicken in a bowl with the egg, 2 tablespoons of cornstarch and the salt. Stir well and let it sit while you make the sauce.
- Grind the dried chilies to a powder, removing seeds first if you want less heat.
- In a small pot, combine the sauce ingredients except the lime juice, kaffir lime leaves and lime zest. Simmer over medium heat for 4 to 5 minutes, stirring often, until thickened. It will look too thick at this point.
- Turn off the heat. Stir in the kaffir lime leaves and lime zest, then the lime juice. Cover and keep warm while you fry.
- Heat about 2 inches of oil to 375°F (190°C).
- Whisk the flour and ¼ cup cornstarch in a large bowl. Add the chicken all at once and toss until every piece is coated and none are stuck together. For a thicker crust, drizzle in a little water and toss again.
- Shake off excess flour from each piece and fry in batches without crowding the pot, for 2½ to 3 minutes, until golden and crispy. Drain on paper towels.
- Pour the sauce into a large bowl, add the chicken and toss quickly until every piece is coated. Serve immediately.
Summarized from Pailin's Kitchen's video. Watch it for the details.
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GarlicEggLimeChicken thighKaffir lime
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