This is my mum's recipe for Thailand's answer to Fried Chicken, or 'Gai Tod' in Thai. It is best served with sweet chilli sauce and rice and wonderful as part of a BBQ or banquet. Everyone loves this dish and once you try it, you'll see why!
There are so many styles of fried chicken out there: Japanese, Southern, Korean, Nashville Hot, Malay the list goes one and people can get quite territorial when it comes to choosing their favourite. I personally love Korean Fried Chicken for its crispiness while being smothered in sauce, but Thai Fried Chicken holds a special place in my heart because its what I grew up with and it's what my mum makes when she hosts lunch at her house so I thought I would share her recipe with you. She of course gets full credit and I'm sure if I claimed this recipe as my own, she would be all over my socials trolling me! #toughlove #creditwherecreditsdue #Igotitfrommymumma The process of marinating in the strong flavours of garlic, coriander and fish sauce impart the most beautiful perfume into the meat of the chicken, while the mixture of the 2 flours give crispiness and body to the fried skin.
“Deep frying can seem scary if you haven't done it before, and of course you can use a deep fryer if you have one. But my best tip is to use a large heavy based pot such as a cast iron pot and fill the oil about 1/2 way up. That way you have a bit of protection between you and the oil. Extra long tongs and being very vigilant in temperature management will have you deep frying like a pro in no-time!”
Gai Tod (Thai Fried Chicken) an original recipe by Mrs. White
Preparation time: 5 minutes + marinating
Cooking time: 20 minutes
Serves: 3 adults or 2 adults and 2 children with sides
1kg Chicken Wings, cut at the joint (you can buy this already done, called "Chicken Nibbles", or do it yourself)
3 Cloves of Garlic, peeled
3 Coriander Roots
1 Tablespoon of Palm Sugar
1 Tablespoon of Fish Sauce
1/2 Teaspoon of White Pepper
1 Cup of Plain Flour
1 Cup of Rice Flour
Vegetable Oil to deep fry
Step 1- Make the marinade: Using a motar and pestle (or food processor if you don't have one), pound the garlic, coriander roots and palm sugar to a fine paste.
Step 2- Switching to a spoon, stir in the fish sauce and white pepper. Taste for balance of salty and sweet. Pour into a large zip loc bag with the chicken wings and massage so everything is evenly coated. Leave to marinate in the bag preferably overnight or at least 20 minutes.
Step 3- In a large pot, heat 8cm of oil over medium heat. The oil is ready when a cube of bread turns golden in 10 seconds).
Step 4- Meanwhile, in a large, shallow bowl, combine the 2 flours with a pinch of salt. Toss each piece of marinated chicken in the flour, dusting off excess.
Step 5- Working in batches so you don't overcrowd the pot, fry the chicken for about 4 minutes, turning to ensure even colour. Drain on paper towel and serve with sweet chilli sauce.