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

Ingredient

• 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

Method

• 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