Wednesday, March 24, 2010
Gai Thod ไก่ ทอด, Thai Fried Chicken
While I was clearing up some of my belongings today I found an oily piece of paper with a recipe written on it. You might have smelt and eaten this at the roadside stalls and fell in love with it. You might have smelt and seen this but decided not to try it for health and safety reasons but dying to know what it tastes like. Good news to everyone as I'm about to share with you a delicious fried chicken recipe given to me by a very generous fried chicken vendor in Phuket, Thailand many years back. I became friendly with the vendor after many visits and once he found out my late grandfather hailed from the same province as his, he gave me the recipe on my last day there. Before you read on, you have to promise not to set up a fried chicken stall in Phuket! This is delicious as a beer snack as part of your Thai meal.
P.S Use any cut of chicken of your choice, serve with sweet chili sauce or my favourite Thai dipping sauce, click HERE.
serves 4 as part of a Thai meal
1 kg of chicken wings or cuts of your choice
5 coriander roots, clean and chopped
10 cloves of garlic, chopped
2 tbs of white peppercorns
1/2 tbs of salt
1 tbs of oyster sauce
dash of soy
dash of fish sauce
a sprinkle of chili flakes
3 tbs of water
1/4 cup of rice flour
Pound peppercorns, garlic, coriander roots and salt in a mortar and pestle to a paste.
Marinate chicken with the prepared paste and the rest of the ingredients for at least an hour or overnight.
Fry chicken pieces in batches til golden.
Serve hot with some sliced cucumber and a dipping sauce of your choice.