House chicken is really free range chicken, traditionally kept at home in the garden. In Thailand we call it house chicken. It's got less meat and is tougher than farm grow chicken, but has a lot more flavour. This dish is pan fried house chicken with garlic & fish sauce - a typical way to eat small cuts of house chicken.
Yes they're chicken wings not legs! The top joint of the wing is cut and formed to look like a small chicken leg. The meat and skin is pushed back to give a clean bone at the end. I like to use a batter flour when coating these, which already has dried egg in it. If you don't have that, use flour and add an egg yolk to the flour batter to help it stick.
4-5 Chicken Wings
3 Tablespoons Light Soy Sauce
1 Tablespoon Maggi Sauce
1/2 Teaspoon Salt
1/2 Teaspoon Sugar
1/3 Teaspoon White Pepper
1 Tablespoon Batter Flour
4 Tablespoons Sesame Seeds
Oil for Deep Frying
1. Clean and cut the top bone of chicken wing and pull the meat back to reveal the bone. You can see from the photograph, you want the top chicken joint to look like a leg.
2. Mix the light soy sauce, Maggi sauce, salt, sugar, and white pepper together and put chicken wing in, mix it up and leave it for 20 minutes to absorb the flavours.
3. Preheat the frying oil.
4. Mix the batter flour with a little bit of water.
5. Dip the meat in the batter, then dip in sesame seeds and drop into the hot oil.
6. Cook on a low to medium heat for 10-15 minutes, the chicken must be cooked inside, so it's important to cook is slowly.
Thai Fragrant Rice
Sweet Chicken Sauce
The key flavour in this is garlic, provided by ground garlic used to flavour the crumb. This is a baked-steamed chicken leg, making it a healthier way to cook the breaded chicken than frying. If you want to emphasize the garlic flavour, why not bake some garlic cloves at the same time you bake the chicken legs?
After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food!
Back to core Thai dishes, spice, meat and sauce for eating with rice. A commentor asked me where the recipe for 'Gai Tod Pud Pad' was, and I realized I'd missed it! It is a red curry made with fried chicken. Use a farm free-range chicken if you can, in Thailand we'd traditionally use a house chicken (a chicken raised in our back yard), but due to the bird-flu outbreak we no longer raise house chickens at the farm.
Everyone in the world loves fried chicken and Thailand is no different. This recipe is how the Thais eat fried chicken, its slightly different from the KFC fast food you get worldwide, the flavour comes from the chicken not the coating! For healthy eating, it's better to mix this with one of the healthier Thai dishes, but its fine as a treat. For best results use a good quality corn fed chicken.
6 Chicken Legs
2 Tablespoons Salt
2 Teaspoon Black Pepper
200 gms. of Fine Bread Crumbs
1. Mix chicken legs with the salt & pepper and leave for 20 minutes.
2. After 20 minutes put on the legs steaming pan and steam for 30 minutes until cooked.
3. Take it of the steam leave it to cool, dry it with kitchen paper.
4. We will deep fry these legs, the best option is a deep fryer, but failing that a pan of oil will do.
5. Switch the fryer on at 170 degrees Celsius, (medium).
6. Break the egg and mix it, dip the chicken legs in the egg to coat them all over.
7. Dip the legs in the bread powder in the plastic bag and put chicken leg inside the bag, shake it until the crumbs stick to the chicken.
8. Deep fry them for 5 minutes until the crumbs are golden and brown.
Sweet chilli sauce
I know I should find a better name for these, but that is basically how it translates from the Thai. Perhaps 'knuckle' sounds better; chicken knuckle bites? Or Chicken knee bites?
As happens so many times, these used to be cheap peasant food, the cartilage joint of a chickens leg, but it's so tasty that it's now often more expensive than chicken meat! You'll find these sold as a snack dish in true Thai places (not tourist places), but my favorite piece of chicken cartilage is the soft end bone of the skeleton, that's shaped like an arrow head. Cartilage is very underrated!
KFC in Thailand has a new style of chicken, with Laab style flavours. That's a mint and coriander mix, with toasted sticky rice for a nutty flavour, chilli for spice, and a squeeze of lemon for sharpness.
I like their chicken, and thought I'd have a go at recreating it. Many failures later, I think I've got it pretty close. Catch the video after the break.
The problem ingredient is probably the dried lime powder. If you can get it, terrific, it keeps the chicken crunchy and dry, if not, put a lemon slice on the side of the chicken, the person eating it can squeeze the lemon over it at the last minute so it doesn't make the crunchy coating soggy.
This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Fried Chicken Recipes category. They are listed from oldest to newest.
Fried Pork Recipes is the next category.