Salty, spicy and highly aromatic, this Thai fried chicken has crackling-like skin and succulent meat. There is heat from the chilies, ginger and garlic, citrusy aroma and flavor from lemongrass, warm and nutty tones of cilantro and the richness of fish and soy sauces.
2tablespoonslight soy sauce(Thai soy sauce was used in this recipe)
½teaspoonsugar
To cook the chicken
½cuprice flour
cooking oilfor deep frying
Instructions
Pat the chicken wingettes dry and place in a mixing bowl.
With a mortar and pestle (or a food processor), grind the garlic, ginger, lemongrass, chilies and cilantro to form a paste. Stir in the fish sauce and sugar.
Pour the spice paste over the chicken. Mix well. Cover the bowl and leave in the fridge to marinate overnight.
In a wok or frying pan, heat enough cooking oil to reach a depth of at least three inches.
Dredge each chicken wingettes in rice flour; shake off the excess.
Over medium heat, fry the chicken drumsticks for six to eight minutes, depending on their size. Do this in batches if your pan is not large enough to accommodate all pieces in a single layer. Rest the chicken on a rack for about five minutes. Don't worry if they appear pale at this stage.
Turn up the heat to high. Fry the chicken drumsticks a second time, for two to three minutes, until the skin is crisp and nicely browned.
Serve the Thai-style fried chicken with rice and vegetables.