Crispy Chicken Thai Style
June 27, 2014
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.
The prep time does NOT include time to marinate.
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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Have a great weekend.
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