Thai food is my all time favorite food. I adore it, I think I could eat it for half the week and Italian food for the other half! When we travelled to Thailand last year, the highlight for me was the cooking class that I did when I was there.
When the June Issue (32) of Feast Magazine arrived in my letterbox featuring six countries’ version of fried chicken, I had to try the Thai one first. This recipe is my adaption of the Thai dish featured. I further adapt it for the kids (see the notes at the end of the recipe for instructions). My kids adore this meal, it has become known as “crispy brown chicken” and is requested weekly at the moment by my six year old son.
Although this recipe is for “fried chicken” it doesn’t use too much oil and it is a good oil! Ensure that your pan is HOT prior to adding the chicken to avoid having the chicken absorb it.
- ¼ teaspoon white pepper
- 1 tablespoon fish sauce
- 1 teaspoon coconut oil (melted)
- ¼ teaspoon sesame oil
- 4 garlic cloves - finely chopped
- zest of 1 lime
- ½ tablespoon palm sugar - grated or shaved
- pinch chilli flakes (leave out for the kids)
- 450 grams chicken thighs or strip of chicken
- ¼ cup rice flour
- 2 tablespoons coconut oil
- 1 teaspoon chilli paste
- lime wedges and fresh coriander or sweet chilli sauce to serve
- To a medium sized mixing bowl add the white pepper, fish sauce, 1 teaspoon coconut oil, sesame oil, garlic, lime zest, and palm sugar and stir to combine
- Add the chicken pieces and return to the fridge to marinate for a few hours
- Add the rice flour to a plate and roll the marinated chicken in it to coat
- Heat a pan to medium hot and add 1 tablespoon of coconut oil and the chicken to color, complete in batches until complete. Remove from the pan
- Add the chilli paste and another tablespoon of coconut to heat in the same pan, return the chicken to the pan and when golden and cooked through remove and serve with fresh coriander and lime juice and sweet chilli sauce - plus add rice and your choice of vegetables
You can use any chicken pieces. I usually buy a whole chicken, cut it into pieces/strips for this dish and then use the drumsticks and carcass to make stock and then soup for another meal.
If you have no lime to use you can substitute the zest with 2 kaffir lime leaves finely chopped.
*For the kids - avoid the chilli flakes in the marinate and do not add the chilli paste to the second frying. I usually cook the kids first and ensure that all of the garlic from the marinate is added to the pan with the rice flour coated chicken.
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