I came across this recipe in a Chinese Daily. Must be umpteen years already before I get down to take a look and try it out. Glad, I did took the trouble to read through. This turns out to be an easy dish to prepare yet it is awesome.
Not only is the fried chicken skin crispy, the meat is tender and succulent. It is not overly seasoned. You can tastes the natural sweetness of the meat and aromatic. It's perfect to serve with this easily mixed Thai style sauce that is sweet, savoury and sourish which can be spread over the fried chicken or served as a dipping sauce.
The fried chicken can be served over some finely shredded cabbage or cucumber according to own preference.
4 chicken thighs - deboned with skin intact
1 tsp grated ginger
1/2 tsp chicken stock or granules
dash of salt to taste
1 tbsp each wine and sesame seed oil
Thai Style Sauce [combined]
1 stalk coriander - chopped
1/2 red chilli - seeded and chopped
4 pips garlic - peeled and chopped
Juice of 1 lemon
1-2 tbsp fish sauce
2 tbsp sugar
- Clean chicken thighs, make a few slits on the side to spread out a little. Drain dry in a colander.
- Marinate with marinade, mix well and leave in the fridge for about 1 hour. Coat with some cornstarch before frying.
- Prepare the sauce. Taste to adjust. Mix well and set aside.
- Line serving plate with some thinly shredded cabbage or salad leaves.
- Heat oil in a non stick wok, pan fry chicken thighs [skin side first] in 2 batches [you can deep fry them too]. Fry until both sides are cooked through and golden brown.
- Dish up, place over vegetables.
- Spread mixed Thai sauce over fried chicken [you can cut up the chicken and serve with the mixed sauce]. Serve immediately.