The BEST Item at Thai KFC!

By Pailin's Kitchen · 45 min

Ingredients

Instructions

1. Marinate the chicken pieces in the water, sugar and fish sauce for at least 20 minutes, up to overnight.
2. Whisk the flour dredge ingredients in a large bowl. Add the chicken with its marinade and toss until every piece is coated and separated.
3. Lay the chicken out in a single layer on a plate or tray, retoss any bare spots, and let it rest 15-20 minutes if you can.
4. Toast the raw rice and makrut lime leaves over medium-high heat, stirring constantly. Remove the leaves once dry and crisp, then toast the rice until dark brown.
5. Cool the rice for 1-2 minutes, then grind it with the lime leaves to a powder that is mostly fine but not completely powdery.
6. Stir the fish sauce, lime juice and sugar together until the sugar dissolves.
7. Heat about 1 inch of frying oil to 350°F (175°C) in a medium pot or wok. Fry the chicken in 2-3 batches without crowding, for 2 minutes or until cooked through and golden, keeping the oil between 320-350°F (160-175°C). Drain on a rack or paper towel-lined tray.
8. Let the first-fried chicken cool at least 5 minutes, reheat the oil to 350°F (175°C), and fry each batch again for 1 more minute. Drain on a rack. Only double-fry what you will eat now; refrigerate the rest for up to a week.
9. For each serving of chicken, toss in a bowl with 1 Tbsp toasted rice powder, 1/4 tsp chicken bouillon powder, and chili flakes to taste (start with 1/4 tsp). Add 1 Tbsp + 3/4 tsp (about 19 ml) of the liquid dressing per serving and stir to a slurry.
10. Add about 2 Tbsp finely sliced red onion per serving, then add the chicken and toss quickly, scraping the sides once or twice. Add the chopped herbs, toss, and serve immediately over jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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