| Ingredients: 3 Tablespoon(s) ground coriander 3 Tablespoon(s) ground cumin 1 Tablespoon(s) ground white pepper 1 egg white 1/4 Cup(s) fish sauce 1/4 Cup(s) water 2 diced finely chili, serrano 1 Bunch(s) chopped cilantro 2 Pound(s) cut each into 3 strips chicken thighs 2 Cup(s) corn starch 2 Quart(s) oil, peanut |
Directions:
In a dry skillet, turn on medium heat and add coriander and cumin. Bloom the spices for 2-3 minutes. Transfer to a bowl before the color changes indicating it is burning. Add white pepper and combine. Set aside the dry ingredients. In a large bowl add egg white, fish sauce, water. Whisk together to loosen the egg white. Add serrano chili and cilantro. Add 3 tbl of the dry spice mixture to the marinade. Whisk to combine. Add the chicken thighs and combine. Cover and refrigerate for 30 to 60 minutes. Drain the extra marinade from the chicken and scrape off the extra cilantro. In a deep bowl for dredging, combine corn starch, 2 tbl of white pepper, two tsp of salt. Whisk to combine. In three batches, push the chicken into the dredge and tap off excess. Place the coated chicken on a wire rack and let dry for 15 min Bring the peanut oil up to 350 degrees Fry the chicken in 3 batches. Fry each batch for 5 minutes. Place fried chicken on a rack. Sprinkle the remaining dry spice over the chicken. Serve with dipping sauce and lime wedges. |
|
Thai chili sauce (
Required ) :
2 Cup(s) vinegar, white 1/2 Cup(s) sugar 1/4 Teaspoon(s) salt 3 Tablespoon(s) chili garlic sauce |
Directions: In a small sauce pan add vinegar, sugar and salt. Bring to a boil to dissolve the sugar. Continue to cook 10 to 12 minutes to reduce by about one third to thicken. |