Thai Crispy Garlic Chicken

®This is a RAS signature Recipe©

These bite-size morsels of Thai Crispy Garlic Chicken are the perfect – light and crispy side dish to any meal. They are great to be served as a snack as well. The best part- Super Easy to make, no-fuss recipe.

                     You are here: Quick Browse >Chicken Recipes > Thai Crispy Garlic Chicken

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Method:

1. Thoroughly rinse the root portions of the Coriander sprigs.  Add to a mortar along with the garlic and pound to a paste.
2. Cut the chicken into small bite-size strips.  Add to a bowl along with the pounded paste as well as all the remaining ingredients, apart from oil and fresh coriander leaves.
3.  Rub the pieces well with the marinade ingredients. Set this aside for up to 30 minutes.
4. Heat oil for frying.
5. Fry the chicken in batches. I do this in a small wok, to use up less oil. As the oil heats up, add the chicken pieces one by one, so that they don’t clump together too much. For the first minute or two, do not stir the chicken, or the delicate crust coating will not form properly. Later gently turn over the pieces while separating the pieces that have stuck together gently. You can use scissors or tongs to separate the pieces.
6. Do not over-fry, keep the chicken bouncy in texture.  Since the chicken pieces are so small, they will be quicked quite quickly.
7. When light golden remove from oil and continue the next batch.
8. Drain the fried chicken on a spider strainer or on kitchen paper towels, briefly.
9. Garnish with extra fried garlic granules and freshly chopped coriander leaves. This can be plated over a bed of chopped lettuce or cabbage and served with any rice or noodle dish, or as a snack on its own.

Thai Crispy Garlic Chicken

Notes:

• Fried Garlic Granules or flakes are easily available in the Asian section of your supermarket. You can also fry your own ( finely minced)garlic. To prevent garlic from burning easily, rinse the minced garlic in a small metal tea strainer and drain briefly before frying in oil. Fry till a golden crisp color and texture is achieved and remove from the oil
• * Fish sauce is often used to replace the salt in this recipe, but it may be too strong in flavor for many. You can also add a little bit of fish sauce along with the salt if you would like a touch of that authentic Thai fragrance. Similarly, you can add Soy sauce along with the salt to taste. Fry a small batch to begin with and taste the seasoning on the finished fried chicken. You can add more salt, white pepper, or fish sauce/soy sauce if you like before frying the second batch.
• You can use sweet potato starch instead of tapioca starch for another texture. I like to switch up the flour each time I make these. Authentic Thai Crispy garlic chicken is not of the typical fried chicken texture, instead, they are a lighter light-crisp, and airy texture perfect to eat with rice.

Key Ingredients: Chicken, Garlic, Fresh Coriander (roots and leaves), Starch, Oil, Salt, White pepper, Oyster sauce, Fish Sauce, Soy sauce.

You might also like:

Quick Browse to see All Recipes by Category.                                   World Cuisines to browse recipes by Regional Cuisine.

Thanks for visiting www.recipesaresimple.com

Thai Crispy Garlic Chicken

Author: Shana Shameer