Wednesday, January 20, 2010
Friday, January 15, 2010
Thai Fried Chicken recipies
Thai Fried Chicken Recipe
(Gai Tod)
How To Make Thai Fried Chicken
Ingredients:
Preparation:
Mix everything (excluding the oil... doh!) and leave about 2 hrs or more
Cooking:
Heat oil in a wok or deep frying pan at high put in chicken and fry until golden brown turning regularly, before you remove and drain using a sieve
Serving Suggestion:
Forget KFC ! After this you will never eat there again traditional Thai Fried Chicken Recipe, (gai tod) great for that barbecue party and an easy Thai recipe to boot!
It's a finger eating job, the kids will love it, but make sure you give them plenty of tissues for their sticky little fingers
http://www.thairecipevideos.com/
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Fried Chicken Recipes
These are little cuts of chicken bone with meat, in a sesame seed batter. They are a good way to use chicken wings, they have lots of flavour, packed into a small piece of chicken. Keep the skin of the chicken on it when making these, the skin adds some of the flavour.
Serves: 2
Ingredients:
150 gms Chicken Wings Cut into Small Pieces
2 Tablespoons Corn Flour
2 Tablespoons Light Soy sauce
1 Teaspoons Salt
1/4 Teaspoon White Pepper
2 Teaspoons Sesame Seeds
100 ml Water
Oil for Deep Frying
Preparation
1. Mix the corn flour with the water and add the sesame seeds, pepper, salt and light soy sauce, mix to form a smooth batter.
2. Drop the chicken pieces into the batter and coat them well.
3. Heat the oil to 190 degrees celsius (hot) and deep fry the chicken.
4. Serve with sweet chilli sauce, or sweet plum sauce.
Serve With
Lettuce
Cucumber
Spring Onions
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Garlic Fried House Chicken ( Gay Na Tod Gartheim )
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.
Serves: 3
Ingredients:
150 gms House Chicken Wings
4 Garlic Cloves
2 Teaspoons Black Pepper Corn
2 Tablespoons Fish Sauce
1 Tablespoon Light Soy Sauce
Oil for frying
Preparation
1. Clean the chicken wings and chop each into half.
2. Pound the garlic with the black pepper corns in a Thai mortar until well ground up.
3. Add the mixture to the chicken wings and mix.
4. Add the fish sauce, light soy sauce, mix well and marinade for 30 minutes in the fridge.
5. Place oil in a shallow frying pan, so that its half way up the side of the pan and place on the heat to get it good and hot.
6. Fry the whole mixture, the chicken together with the garlic, until the chicken is good and brown.
7. Serve both the chicken and the fried garlic together.
Serve With
Fragrant Rice
Sweet Chilli Sauce
Chicken Sauce (Chilli Sauce for Chicken Dishes)
Cucumber
Tomato
Lettuce
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Green Curried Chicken Cakes ( Khiew Wan Gay Tod )
These are similar to fish cakes in consistency, but with the taste is of curried chicken and crunch from the breadcrumbs. A sweet & sour chilli and cucumber sauce adds bite to the dish.
Ingredients:
200 gms Chicken Breast
2-3 Tablespoons Green Curry Paste
100 ml Coconut Milk
1 Teaspoon Salt
1 Tablespoons Sugar
Breadcrumbs
Oil For Deep Frying
Preparation
1. Heat the oil to 180 degrees Celsius.
2. Clean and chop the chicken breast into pieces.
3. Put into a food processor, with the green curry paste, salt and sugar and blend until it's a smooth mince.
4. When the oil is hot, take spoofuls of the mixture, smooth off the edges (by using another tablespoon) and drop it into the breadcrumbs. Make sure they are completely covered in the breadcrumbs.
5. Drop them into the hot hoil and fry until golden brown, turning them to make sure they cook on all sides. Remove and drain.
Ingredients for Sweet Sour Sauce
4 Tablespoons Sugar
1 Tablespoon Vinegar
1 Tablespoons Salt
150 ml Water
1 Tablespoon Chopped Onion
1 Tablespoon Chopped Cucumber
1 Tablespoon Chopped Chillies
1 Tablespoon Chopped Coriander Leaves
Preparation
1. Boil the water on a low heat.
2. Add the salt, sugar and vinegar in and boil until they have dissolved.
3. Remove from the heat, then mix in the vegetables and serve.
Serve With
Thai Fragrant Rice
Lettuce
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Sesame Chicken Wings ( Guy Hup Gro )
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.
Ingredients
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
Preparation
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.
Serve With
Thai Fragrant Rice
Sweet Chicken Sauce
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Garlic Crumb Chicken ( Gai Op Gar Thiam )
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?
Ingredients
6 Chicken Legs
1 Tablespoon Garlic Powder
1 Tablespoon Salt
50 gms Breadcrumbs
3 Tablespoon Wheat Flour
1 Egg
Preparation
1. Mix the salt with the chicken legs and leave for an hour.
2. Steam the chicken legs for 30 minutes, make sure they are cooked.
3. Prepare your coating. I like to use freezer bags, one bag with flour & garlic powder mixed, one bag with the breadcrumbs and a bowl with the egg whipped in it.
4. Heat an oven to 180 degrees celsius.
4. Place the chicken legs in the flour bag and shake it around to coat it. Then coat it in egg, then place it in the breadcrumbs bag and shake it to coat it with the crumbs.
6. Bake in the oven until brown and cooked, this takes 40 minutes or so. Remember the legs are already cooked, once the crumbs are brown that is enough.
Serve With
Plum Sauce
Fragrant Rice
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Breaded Chicken Satay (Gai Muan Tod Satay)
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!
Ingredient
200 gms Unsalted Peanuts
2 Tablespoons Sugar
1 Teaspoon Salt
1 Tablespoon Chilli Paste
1 Tablespoon Soy Sauce
150 ml Water
2 Skinless Chicken Breasts
1 Egg, Beaten
Flour
Breadcrumbs
Preparation
1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.
2. Add the water into the peanut mix and blend again.
3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.
4. Lay out some cling film or plastic.
5. Bash the chicken flat and thin with a rolling pin or Thai pestle.
6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.
7. Heat oil for deep frying to 180 degrees celsius (medium hot).
8. Dip the chicken parcel in flour, then egg, then breadcrumbs.
9. Deep fry until cooked. Allow 10-12 minutes or so to cook, as the chicken needs time to cook through.
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Spicy Red Chicken ( Gai Tod Pud Pad )
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.
Ingredients
400 gms House Chicken
1 Tablespoon Red Curry Paste
1 Tablespoon Fish Sauce
1/2 Teaspoon Sugar
1 Tablespoon Oil
Sweet Basil
Kaffir Leaves
Red Chillies
Preparation
1. Clean and dry the chicken, chop it into 3-4 cm pieces, deep fry until the chicken is golden brown.
2. Put a spoon of oil in a frying pan, cook the red curry paste until it begins to separate into oil and paste.
3. Add the fried chicken, the fish sauce and sugar and stir fry for 20-30 seconds. The chicken is already deep fried, so it doesn't need extra cooking.
4. Garnish with the kaffir leaves, basil and sliced red chillies.
Serve With
Hot Fragrant Rice
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Fried Chicken Legs ( Nong Kai Tod )
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.
Ingredients
6 Chicken Legs
2 Tablespoons Salt
2 Teaspoon Black Pepper
1 Egg
200 gms. of Fine Bread Crumbs
500 gms.oil
Preparation
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.
Serve With
Vegetable salads
Sweet chilli sauce
http://www.khiewchanta.com/
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