Wednesday, November 13, 2013

Thai Fried Chicken (Gai Tod)

Hmmm guess no one can resist these tantalizing fried chicken! ^0^ There are so many variations on the marination for thai fried chicken but undoubtedly all should taste fantastic hehehe….Instead of using cupfuls of hot oil for deep frying, I used about 1/2 cup of oil for shallow deep-frying and it still yields a crispy skin and tender juicy meat.  

Recipe source : Chez Pim & RasaMalaysia
  • 1 kg mid-joint chicken wings
  • 6 cloves garlic
  • 2 heap tbsp cliantro stem/roots
  • 1/2 tbsp ground black pepper
  • 1 tsp large grained sea salt
  • 2 tbsp oyster sauce
  • 3 tbsp fish sauce
Flour Mixture (mix well)
  • 4 tbsp plain flour
  • 4 tbsp tapioca starch
  • 4 tbsp rice flour

  • Clean the chicken and pat dry with paper towels.
  • Pound garlic, cilantro roots and salt until they become a fine paste.
  • Add the paste, fish sauce, oyster sauce to the chicken and mix well. Marinate overnight in fridge.
  • Coat the marinated chicken in the flour mixture and shake any excess flour off.
  • Heat about 1/2 cup oil in wok. Gently drop in chicken (in batches) and pan fry for 3 mins, turn over the other side and fry till golden brown. Transfer the fried chicken onto a plate lined with paper towels to absorb the excess oil.
  • Serve immediately with Thai sweet chilli sauce.

I am submitting this post to Asian Food Fest ( Thailand ) - November Month hosted by Lena of frozen wings


kitchen flavours said...

Hi Peng,
The last photo, I'll have that please! Yum! Looks very delicious!

Unknown said...

Your fried chicken wings look so tempting! Great with homemade Thai chili sauce.

lena said...

it looks crispy indeed! i shall also take note of those different flours needed and its ratio, thx for another entry of yours!

Amy Cheong, Desirablerecipes said...

Oooh...looks easy to cook and mouth watering.

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