Fried chicken thai herb with Norteastern spicy dipping sauce. Inspired by the Thai tradition of serving dipping sauces with meals, this salty, sweet, tart, and spicy sauce is utterly delicious. This Thai fried chicken recipe is crispy and delicious. It's the spice paste that does the trick, a wonderful concoction of Thai herbs When uniformly dark golden brown in color, remove from oil and drain on paper towel.
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Ingredients of Fried chicken thai herb with Norteastern spicy dipping sauce
- Prepare of Chicken marinade.
- It’s 500 grams of chicken hip cutted in to bite size.
- It’s 1 1/2 tbsp of fish sauce.
- Prepare 1/2 tbsp of sugar.
- It’s 1 tbsp of oyster sauce.
- Prepare 1 1/2 tsp of ground pepper.
- Prepare 1/2 tbsp of Chopped Garlic.
- It’s 1/2 tbsp of Chopped coriander root.
- It’s of Toping.
- It’s 20 grams of very thin sliced lemon grass.
- It’s 10 grams of Kaffir lime leaf.
- Prepare of Dipping.
- You need 1/2 cup of Tamarind Juice.
- It’s 1/3 cup of fish sauce.
- You need 3/4 cup of plam sugar or brown sugar.
- You need 1/4 cup of Water.
- It’s 1/3 tbsp of Lime Juice or Lemon Juice.
- You need 5 grams of Sliced Spring onion.
- You need 5 grams of Sliced Shallot.
- You need 2 tbsp of Roasted ground rice owder.
- It’s 1/2 tbsp of ground dried chili.
- It’s of For deep fry.
- Prepare 1 of vegetable oil or anoher oil.
Thread the chicken onto the skewers and arrange in a single layer on a large baking sheet. Arrange the chicken skewers on a platter and serve with the dipping sauce and extra lime wedges. I usually serve it with sticky rice and stir fried veggies, but it's very versatile! Use less or more crushed red pepper flakes according to your taste To make the sauce, bring vinegar to a boil in small non-reactive sauce pan.
Fried chicken thai herb with Norteastern spicy dipping sauce step by step
- Marinate chicken hip with all ingredients and rub it. Marinated over night in refigerator (if you can).
- Making sauce, Heat middium sauce pan or pot over the moderate heat add tamarind juice, fish sauce and plam sugar. Mix well and simmer 10 mins.
- Cooking to serve. Heat the oil in deep pan over the moderate heat (about 160c ).
- Fry thai herb until crispy set aside..
- Meanwhile roll over the chicken with bread flour and fry until done ( a little bit crispy skin) set aside..
- To serve, Mix dipping with remaining ingredient and put in the small bowl. Place the chicken on dish and top with crispy thai herb..
Add sugar and stir till dissolved. This is the best stream herbs chicken wings ever guys The aroma of the chicken wings is the bomb of this dish and it's so perfect pair with the Thai sour a. Full demonstration for dipping sauce here. Prepare the sweet-and-spicy dipping sauce the day you want to use it, because it loses freshness quickly. In this recipe for gai yang, or Thai grilled chicken, the chicken marinade is enriched with a little coconut milk, which keeps the meat moist during grilling.