Thai Fried Chicken
Gai Tod & Gai Chup Baeng Tod
KFC? Don’t swear at me! “TFC” Thai Fried Chicken! This is the Chicken Recipe Col Sanders wished he made!
After this you will never eat there again, in this traditional Thai Fried Chicken Recipe, we add a spicy batter with red curry paste.
Great for that barbecue party; your friends will love you for this one and ask you how you did it, another easy Thai recipe to amaze your guests.
This is also a great one for the kids, not too spicy and eating with your fingers, fun! You can even leave out the curry paste if you just want a crunchy batter.
Two recipes in one video tutorial cooked at the same time to add a bit of choice for your family, friends or guests. One is for garlic fried chicken and the other uses a spicy batter mix for a touch off spice and extra crunch!
How to Make Fried Chicken
The Ingredients you’ll need:
4-6 Chicken wings, thighs or drumsticks
1 Bulb of Garlic, chopped
2 tbs seasoning sauce
1 tbs Fish sauce
1 cup Tempura Flour
1 ts Red Curry Paste
2 ts Sesame Seeds
1 ts black pepper (freshly ground is best)
3-4 cups of oil
Prepare chicken by cutting open to reveal the bone but do not remove the bone or skin, this ensures the chicken cooks thoroughly, quickly and remains moist and succulent
Bash and chop the garlic into small pieces, not too small because when cooking later it has to be removed before the chicken
Mix everything (excluding the oil) and leave about 2 hrs or more
Making the batter:
Prepare your Tempura flour batter by mixing with water to a smooth watery batter texture, then stir in the curry paste and sesame seeds if you want the mildly spicy crunchier version. Leave them out if you want the plain version.
Bring your oil to high heat in a wok or pan
Dip your chicken in the batter for good coating and immediately lower into the hot oil and fry until golden brown turning regularly, before you remove and drain using a sieve
Serve with Jasmine rice, Thai sweet chilli dipping sauce or Thai Chilli Sauce (Nam Pick Tar Daeng) or both in side dishes, this is a great addition to any barbecue or Traditional Thai Chicken Red Curry, or even spicy soups like Tom Yum Gung or Coconut Chicken Soup another great option would be our Spicy Egg Salad a perfect complement to crispy fried chicken
It’s a finger eating job; the kids will love it, but make sure you give them plenty of tissues for their sticky little fingers.
Khwanjai’s Top Tips:
When cooking, the garlic will cook and go brown long before the chicken is cooked!
So while cooking, fish out the garlic once it has gone golden brown, it will float.
If you cut the garlic too small it will not be easy and also there is a risk you will burn the garlic. It should be brown but still soft and slightly sticky when you chew for best flavour, not crunchy.
You should have printed off the recipe for the one you want.
Please feel free to share or leave your questions/comments below..