The secret of this delicious take on that perennial favourite, fried chicken, is in the marinade: with turmeric, cumin, coriander and garlic soaking through the tender chicken pieces. Crispy fried shallots add extra crunch to the finished dish. Serve with a sweet chilli dipping sauce at your next party.
Thai Southern Fried Chicken
1.5 kg (3.3 lb) bone-in chicken thigh and drumstick pieces
8 garlic cloves, peeled, roughly chopped
6 coriander roots, cleaned, roughly chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp tsp ground white pepper
½ tsp cumin seeds
¼ tsp turmeric powder
2 tsp sea salt
2 cups rice flour
vegetable oil for deep frying
crispy fried shallots, to serve
sweet chilli sauce, to serve
1 tsp finely chopped coriander (optional)
- First make the marinade. Place the garlic, coriander roots, soy sauce, oyster sauce, sugar, pepper, cumin seeds, turmeric and salt in a food processor and blend until smooth.
- Place the chicken pieces in a sealable bag and add the marinade. Seal the bag and shake until chicken is well coated. Set aside to marinate for 1-2 hours.
- Place the rice flour in a large bowl or tray. Coat the chicken in the flour, shaking off the excess.
- Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and repeat with remaining chicken.
- Serve chicken topped with crispy fried shallots and the sweet chilli sauce topped with the coriander, if using.
