Gai tod (crispy Thai fried chicken with garlic)

Time: 50 min (about 30 min hands-on)Marinating: at least 1 hour4 servingsapprox. 800 kcal / serving (estimated)approx. 43 g protein / serving

Thai street fried chicken: a garlic-fish sauce marinade, a light rice flour coating and a double fry, topped with golden crispy garlic. Eaten Isan-style with sticky rice.

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Ingredients

1.2 kg chicken wings and drumsticks
For the marinade: 6 cloves garlic, 4 coriander stems (with roots, if available), 1 tsp white pepper, 3 tbsp fish sauce, 1 tbsp oyster sauce, 1 tsp sugar
100 g rice flour
3 tbsp tapioca flour or cornflour
1/2 tsp salt
oil for frying
1 head garlic, finely chopped (for the crispy garlic)
sweet chilli sauce and sticky rice to serve

Method

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Pound the marinade's garlic, coriander stem and pepper into a paste in a mortar, then mix with the fish sauce, oyster sauce and sugar.
Toss the chicken in the marinade, cover and refrigerate for at least 1 hour (or overnight).
Mix the rice flour, cornflour and salt, and coat the chicken pieces thoroughly, pressing it on.
Heat plenty of oil to 160°C, and fry the chicken in batches for 10-12 minutes, until cooked through; remove.
Heat the oil to 190°C, and fry the chicken again for 2-3 minutes, until very crispy.
Finally, fry the finely chopped garlic in the slightly cooled (150°C) oil for 1-2 minutes until golden, and drain.
Sprinkle the chicken with the crispy garlic, and serve with sweet chilli sauce and sticky rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

The double fry gives the crispiness; the first, lower-temperature fry cooks the meat through.
Watch the garlic carefully: it burns and turns bitter in an instant.

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