40min 4 ppl
Gai Tod (Thai Fried Chicken)
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 9 steps
Medium: 31–60 min or 7–12 steps
480 kcalper person
Protein 32g
Carbs 22g
Fats 28g
About this dish
Chicken pieces marinated in coriander root, garlic and white pepper, coated in a light rice-flour crust and fried until deeply golden and shatteringly crisp.
Allergy Info
Gluten, Soya, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Coriander rootcrushed4
- Garlic clovescrushed6 clove
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 5cm pieces900 g
Dried Goods
- Rice flour100 g
- Tapioca Starch50 g
Spices & Seasonings
- White pepper1 tsp
Oils & Condiments
- Light soy sauce2 tbsp
- Fish sauce1 tbsp
- Vegetable Oilfor deep-frying1 l
Utensils
- Mixing bowl
- Large saucepan
- Meat thermometer
- Wire rack
- Tongs
- Chopping board
- Sharp knife
Method
1
In a mixing bowl, combine the crushed coriander root, garlic, white pepper, light soy sauce and fish sauce.
Approx. 6 minutes
2
Add the chicken pieces and massage the marinade in thoroughly.
Approx. 4 minutes
3
Cover and refrigerate for at least 1 hour, or overnight, so the chicken absorbs the marinade.
Approx. 2 minutes
4
In a shallow dish, whisk together the rice flour and tapioca starch.
Approx. 3 minutes
5
Heat the vegetable oil in a large saucepan to 175°C.
Approx. 8 minutes
6
Toss the marinated chicken pieces through the flour mix until evenly coated, shaking off any excess.
Approx. 6 minutes
7
Fry the chicken in batches for 7 minutes, turning occasionally, until deeply golden and crisp.
Approx. 15 minutes
8
Check the thickest piece reads 74°C on a meat thermometer, then lift onto a wire rack to drain.
Approx. 4 minutes
9
Repeat with the remaining chicken, letting the oil return to temperature between batches, then serve hot.
Approx. 4 minutes
