Thai Style Pan Fried Chicken 泰式煎鸡
This Asian-inspired chicken dish, Thai Style Pan Fried Chicken, characterised by a subtle blends of salty and sour flavours is extremely mouth-watering and so easy to cook. Coupled with the shredded kaffir lime leaves and chopped lemongrass, the flavours in Pan-Fried Thai Style Chicken are so incredible, this dish will always be anyone's favourite at the dinner table.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 2 chicken whole legs (deboned and cut into pieces)
- 2 tbsp butter
- 1/2 tsp salt (adjust to taste)
- 1 tbsp sugar (adjust to taste)
- 1/2 tsp sesame oil
- 1 tbsp tom yam paste
- 1/2 tsp ground white pepper
- 1 tsp vegetable oil
- 1 egg (slightly beaten)
- 1/2 tbsp all-purpose flour
- 1 tbsp cornflour
- 2 tbsp lemongrass (chopped)
- 1 tbsp kaffir lime leaves (shred)
- 1 tsp bird's eye chilies
- 1/4 cup water
Instructions
- 1
Deboned chicken and cut into pieces.
- 2
Chop all the spice ingredients for this dish.
- 3
Mix chicken pieces with marinade.
- 4
Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
- 5
To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
- 6
Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
- 7
Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
- 8
Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!