Southern Thai Spicy Fried Chicken

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 stalks lemongrass, finely chopped 2 stalks lemongrass, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 shallots, finely chopped 2 shallots, finely chopped
• 2 red bird's eye chilies, finely chopped 2 red bird's eye chilies, finely chopped
• 1 thumb-sized piece of galangal, grated 1 thumb-sized piece of galangal, grated
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground white pepper 1 teaspoon ground white pepper
• Vegetable oil, for frying Vegetable oil, for frying
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the lemongrass, garlic, shallots, bird's eye chilies, galangal, fish sauce, oyster sauce, soy sauce, sugar, ground coriander, and ground white pepper. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Allow the chicken to marinate for at least 30 minutes, or refrigerate overnight for maximum flavor.
3. 3.
   Heat vegetable oil in a deep pan or wok over medium-high heat. The oil should be deep enough to fully submerge the chicken pieces.
4. 4.
   Carefully add the marinated chicken to the hot oil, ensuring not to overcrowd the pan. Fry the chicken in batches for about 6-8 minutes, or until golden brown and cooked through.
5. 5.
   Remove the fried chicken from the oil and place it on a paper towel-lined plate to drain excess oil.
6. 6.
   Garnish with fresh coriander leaves and serve hot.

Treat your ingredients with care...

• Lemongrass — Use only the tender inner part of the stalks for maximum flavor. Bruise the lemongrass stalks with the back of a knife before chopping to release their aromatic oils.
• Galangal — If you can't find fresh galangal, you can substitute it with dried galangal powder, but the flavor won't be as intense.
• Bird's eye chilies — Adjust the amount of chilies according to your spice tolerance. For a milder version, remove the seeds before chopping.

Tips & Tricks

• For an extra crispy coating, you can double-coat the chicken by dipping it in beaten egg and then rolling it in breadcrumbs before frying.
• Serve the Southern Thai Spicy Fried Chicken with a side of sweet chili sauce or Thai dipping sauce for an added burst of flavor.
• If you prefer bone-in chicken, you can use chicken wings or drumsticks instead of boneless thighs.
• To reduce the spiciness, remove the seeds from the bird's eye chilies or substitute them with milder chili varieties.
• Make sure the oil is hot enough before frying the chicken to achieve a crispy texture.

Serving advice

Serve the Southern Thai Spicy Fried Chicken as a main course alongside steamed jasmine rice and a refreshing cucumber salad. Garnish with fresh coriander leaves for an extra touch of freshness.

Presentation advice

Arrange the golden-brown chicken pieces on a platter, garnish with coriander leaves, and serve with a wedge of lime for squeezing over the chicken. This will not only enhance the presentation but also add a tangy element to the dish.