Thai Crispy Chicken

23Jan09

I woke up from my nap and suddenly craved for KFC/fried chicken. I rarely eat fried stuff but the craving was too strong to resist so I finally decided to make a chicken recipe that I’ve been saving.

[100% organic]

Ingredients:

• 6 large or 12 small chicken drum sticks
• 4-6 cloves of garlic, peeled
• 2 cups chopped flat leaf parsley (or you can use a food processor)
• 0.5 TB ground black pepper
• 1 tsp kosher/coarse sea salt
• 3 TB oyster sauce
• 0.25 cup fish/hoison sauce
• enough canola oil or other high-temperature oil to fry
• 2 cups of rice flour

Instructions:

1. Chop the cilantro and garlic into fine pieces
2. Mix the cilantro, garlic, pepper, and salt together, then stir in the oyster sauce and hoisin sauce
3. Cut slits into the chicken legs and then transfer the mixture into a large bowl with the chicken
4. With your hands, toss and rub the chicken pieces all over with the mixture
5. Cover the bowl and marinade in the fridge for at least 3 hours:
   
6. When you are ready to cook the chicken, place your pan over medium-low heat, fill it with enough oil to cover about 2 inches from the bottom of the pan, or about half way up the side
7. Let the oil come up to frying temperature (when you see small bubbles)
8. Preheat oven to 450ºF (200ºC)
9. Meanwhile, put about 2 cups of rice flour into a large plate
10. When the oil is ready, take the chicken pieces, one at a time, drop it into the flour plate and coat well with the rice flour
11. Shake each piece once or twice to remove excess flour and place them, gently, into the hot oil
12. Cook the chicken until brown and crisp all around
13. Then transfer to oven and bake for 15-20 minutes

*Adapted from Chez Pim.

Filed under: baking, cooking, frying, thai   |  2 Comments
Tags: chicken, hoison sauce, oyster sauce, parsley, poultry, rice flour