Fried Chicken

This dish transforms simple chicken into a fragrant, flavorful meal inspired by Thai cuisine. The chicken is coated in a blend of ground coriander and other spices, then pan-fried to achieve a crispy exterior while keeping the meat juicy inside. Aromatics like galangal, lemongrass, and kaffir lime leaves infuse the cooking oil with bright, zesty notes that complement the savory chicken. Perfect for weeknight dinners or gathering with friends, this recipe offers a satisfying crunch and complex flavor profile. It pairs wonderfully with steamed rice or a fresh salad, bringing a touch of exotic warmth to your table without requiring hard-to-find ingredients or excessive prep time.

Cooking Method: Frying, Stir Frying

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 574.5

Dietary: Gluten-free

Description

This dish transforms simple chicken into a fragrant, flavorful meal inspired by Thai cuisine. The chicken is coated in a blend of ground coriander and other spices, then pan-fried to achieve a crispy exterior while keeping the meat juicy inside. Aromatics like galangal, lemongrass, and kaffir lime leaves infuse the cooking oil with bright, zesty notes that complement the savory chicken. Perfect for weeknight dinners or gathering with friends, this recipe offers a satisfying crunch and complex flavor profile. It pairs wonderfully with steamed rice or a fresh salad, bringing a touch of exotic warmth to your table without requiring hard-to-find ingredients or excessive prep time.

Ingredients

/ 2 em (1 in) fresh galangal root, peeled and sliced
5 Kaffir lime leaves
1 teaspoons Ground coriander
2 To make the Sp1ce M1x gnnd the turmenc, g1nger Chillies shallots and

Directions

1
Pat the chicken dry with paper towels and set aside.
2
Grind turmeric, ginger, chillies, shallots, and garlic to a paste in a mortar or blender, adding a little oil if necessary to keep the blades turning.
3
Heat oil in a wok over medium to high heat.
4
Add the ground paste, lemongrass, galangal, lime leaves, and ground coriander to the hot oil.
5
Reduce heat to medium and stir-fry the aromatics for 5 to 7 minutes until fragrant.
6
Add the chicken pieces and stir-fry for about 1 minute until all pieces are coated with the spices.
7
Add water and increase heat to medium-high.
8
Simmer, uncovered, until the chicken is half cooked, about 15 minutes.
9
Simmer over medium to high heat for another 25 minutes.
10
Add chillies and cook until the meat is tender, about another 10 minutes.
11
Serve hot, garnished with crispy fried shallots if using.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 574.5kcal

% Daily Value *
Total Fat 43.0g67%
Saturated Fat 29.5g148%
Cholesterol 66.8mg23%
Sodium 102.4mg5%
Total Carbohydrate 29.6g10%
Dietary Fiber 10.4g42%
Sugars 7.5g
Protein 24.6g50%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure chicken is thoroughly dried before frying to promote crispiness and prevent oil splatter.

If fresh galangal is unavailable, ginger can be used as a substitute, though the flavor will be slightly different.

Kaffir lime leaves can be frozen for later use if fresh ones are hard to find.

Adjust the amount of chillies based on your preferred heat level.

Crispy fried shallots can be purchased pre-made if time is short.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: chicken, thai, spicy, fragrant, galangal, kaffir lime, lemongrass, coriander, crispy, pan-fried, aromatic, main course, dinner, easy, homemade, savory, zesty, comfort food, asian fusion

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-15/