Coconut Fried Chicken
SERVES FOUR
PREP TIME: 45 MINS
COOK TIME: 25 MINS
Ingredients
FOR THE CHICKEN
4 CHICKEN THIGHS, SLICED IN HALF
1 CUP RICE FLOUR
2 BULLET CHILLIES, DE-SEEDED AND GROUND IN A MORTAR AND PESTLE
1 TBSP GRATED GINGER
3 GARLIC CLOVES, MINCED
2 LIME LEAF, STEM REMOVED AND FINELY CHOPPED
1/3 CUP CORIANDER STEM, FINELY CHOPPED
2 TSP TURMERIC
2 TSP CUMIN
2 TSP GROUND FENUGREEK
1 TSP WHITE PEPPER
CRACK SALT
1/2 CUP SHREDDED COCONUT
1 CUP SODA WATER
NEUTRAL OIL, FOR DEEP FRYING
TO SERVE
TORN COS LETTUCE LEAVES
TORN CORIANDER AND THAI BASIL LEAVES
SLICED CUCUMBER
JUICE 1 LEMON OR LIME
CHILLI OIL
Utensils
POT FOR DEEP FRYING
MIXING BOWLS
MORTAR AND PESTLE
SHARP KNIVES
GARLIC MINCER
Method
COMBINE ALL INGREDIENTS FOR YOUR BATTER IN A LARGE BOWL (ASIDE FROM SODA WATER). TOSS WITH A SPOON TO MIX THOROUGHLY
ADD WATER IN GRADUALLY UNTIL YOU GET A SMOOTH BUT RELATIVELY RUNNY CONSISTENCY (IT SHOULD BE ABOUT A 1:1 RATIO FOR FLOUR TO SODA WATER)
HEAT OIL IN A POT, YOU’LL KNOW ITS READY BY PLACING A BAMBOO SKEWER, CHOP STICK, SPOON OR SOMETHING OF THE LIKE ON THE BASE OF THE POT AND IT STARTS TO BUBBLE
DEEP FRY CHICKEN IN BATCHES SO AS NOT TO OVERLOAD THE POT
AS THE PIECES ARE BIGGER, COOKING TIME WILL BE A LITTLE LONGER, SAY 15-20 MINS. FLIP PIECES EVERY 3-4 MINUTES TO MAINTAIN AN EVEN FRY
ONCE DONE, PLACE CHICKEN PIECES ONTO A TRAY WITH SOME PAPER TOWEL TO STRAIN EXCESS LIQUID
SERVE WITH TORN LETTUCE, CUCUMBER BEFORE PLACING CHICKEN PIECES ON TOP. FINISH WITH TORN CORIANDER, THAI BASIL LEAVES AND A CRISPY CHILLI OIL OF CHOICE. DRIZZLE SOME LEMON JUICE OVER EVERYTHING AND ENJOY!
