If you’re planning a picnic basket, one of the best finger foods to take is fried chicken. Spice up the flavors and initiate your friends to something different with this basket staple–Thai spices and aromatics to satisfy even the most discerning palate.
Key steps to making this delicious and crispy treat are: marinating overnight and using fresh aromatic herbs. I also use my favorite Thai curry base to lend a hint of spiciness. Adding a dollop of fish sauce and dark soy sauce for a richer umami flavor.
Serve immediately after frying, or if taking to a picnic, pack with paper towel at the bottom of container and only cover with a paper towel to retain its crispiness. Guaranteed that every piece will be gone–Enjoy!
INGREDIENTS:
10-12 boneless chicken thighs cut into 4 smaller pieces
1 tablespoon of Thai red curry paste (use your go to store brand)
1 tablespoon of fish sauce OR equivalent 1 teaspoon kosher salt
1 teaspoon dark soy sauce
1 tablespoon Tamarind powder/ if not available use 1/2 of lime juice
10 Kaffir leaves sliced very thin julienne strips
2 lemon grass stalks- finely diced only the white root part
Thai Chilis and Thai Basil for garnish
Dry Coating
1/2 cup of all purpose flour
1/2 cup of rice flour
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 teaspoon Paprika
Cooking Instructions:
