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.
Ingredients For Coating
15-20 Chicken Wing Joints
200 gms All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Salt
Half cup Mint and Coriander Leaves
Oil for Frying
Preparation for Chicken
1. Chop the coriander and mint finely.
2. Beat the eggs into a bowl.
3. In another bowl, mix the flour, baking powder, salt, the chopped coriander and mint.
4. Take each chicken wing joint, dip it in the egg, then into the dry flour mix. Get them coated thoroughly, then shake off any loose mixture.
5. The oil needs to be on a low heat, this chicken joint might be small, but it still takes a good 5 minutes plus to cook.
6. Once the oil is up to temperature, fry off the coated chicken joints to get them golden and crunchy.
7. Drain on kitchen paper. This is the base of the flavor, the actual main flavours are in the seasoning.
The seasoning uses the classic laab trick of adding ground toasted (or rather dry fried) sticky rice. In Thailand you can simply buy this, but abroad I have to buy sticky rice, then dry fry it to golden, then blend it to a powder in a food mixer. The food mixer is the better way to make it for this recipe, it creates a finer powder. For traditional laab it's better to use a pestle and mortar to get a more interesting coarse texture.
Ingredients for Seasoning
1 Tablespoon Dried Lime Powder
1 Tablespoon Ground Toasted Sticky Rice
1 Tablespoon Chilli Powder
1 Teaspoon Salt
Preparation for Finished Chicken
1. Mix all the dried ingredients together.
2. Dust it lightly on the chicken, get it as even as you can.
4. It's nice to serve this with a garnish of mint and coriander leaves for a hint of the Thai classic dish that inspired it.