Thai-style Fried Chicken

Ingredients

While the original Indonesian Ayam Goreng is typically seasoned with Indonesian spices like turmeric and coriander, the Thai-style Fried Chicken incorporates Thai flavors such as lemongrass, ginger, and Thai spices. The marinade and cooking technique are also adapted to achieve a crispy texture. Additionally, the Thai version is often served with sweet chili sauce or lime dipping sauce for a tangy kick. We alse have the original recipe for Ayam goreng, so you can check it out.

• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 4 stalks lemongrass, finely chopped 4 stalks lemongrass, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 2-inch piece ginger, grated 2-inch piece ginger, grated
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon palm sugar (or brown sugar) 1 tablespoon palm sugar (or brown sugar)
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 5g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the lemongrass, garlic, ginger, fish sauce, soy sauce, oyster sauce, palm sugar, ground coriander, ground cumin, and ground white pepper.
2. 2.
   Add the chicken pieces to the bowl and mix well, ensuring each piece is coated with the marinade. Let it marinate for at least 2 hours, or overnight for best results.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat.
4. 4.
   Carefully place the marinated chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
5. 5.
   Fry the chicken for about 10-12 minutes per side, or until golden brown and crispy.
6. 6.
   Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Thai-style Fried Chicken hot with sweet chili sauce or lime dipping sauce on the side.

Treat your ingredients with care...

• Lemongrass — To release the flavor, bruise the lemongrass stalks with the back of a knife before chopping.
• Ginger — Use a spoon to peel the ginger easily. Grate it finely for better distribution of flavor.

Tips & Tricks

• For extra crispy chicken, double fry the pieces. After the first fry, let them cool for a few minutes, then fry them again until golden brown.
• If you prefer a spicier kick, add a teaspoon of Thai chili paste or a pinch of cayenne pepper to the marinade.
• Serve the Thai-style Fried Chicken with a side of sticky rice and a refreshing cucumber salad for a complete Thai meal experience.
• To reduce the oil splatter while frying, pat dry the marinated chicken pieces with a paper towel before frying.
• For a healthier alternative, you can also bake the marinated chicken in the oven at 200°C (400°F) for 30-35 minutes until crispy.

Serving advice

Serve the Thai-style Fried Chicken as a main dish with steamed jasmine rice and a side of sweet chili sauce or lime dipping sauce. Garnish with fresh cilantro leaves and sliced red chili for an extra pop of color and flavor.

Presentation advice

Arrange the golden brown Thai-style Fried Chicken pieces on a platter, garnished with fresh cilantro leaves. Serve the dipping sauce in a small bowl on the side. For an elegant touch, place lime wedges around the platter.