Fried chicken: it’s a definite weakness of mine! This super-speedy version means you can get your weeknight fix of crunch and Thai flavours in just 15 minutes, whenever the mood strikes. Serve with some spicy or sweet sauce and you’ve just arrived in food heaven.
3 garlic cloves
1 tsp white peppercorns
1 tsp sea salt
500g (1 lb) chicken thigh fillets, halved
1 tbsp fish sauce
2 cups tempura flour
½ tsp sugar
vegetable oil, for deep frying
Marion’s Kitchen Coconut Sriracha or Thai sweet chilli sauce, to serve
Fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat.
Meanwhile, use a mortar and pestle to lightly pound the garlic. Remove and discard the garlic skins. Add the peppercorns and salt to the mortar and pound to a rough paste. Transfer the paste to a large bowl and add in the chicken and fish sauce. Stir until well combined.
Prepare the batter by mixing 1 cup of the tempura flour and sugar with 1 cup of water. Place the remaining 1 cup of tempura flour in a large snaplock bag or container with a lid.
Check your oil temperature – it will be hot enough to fry at 165C/325F or when a wooden spoon dipped into the oil forms small bubbles. When the oil is hot, place the chicken in the tempura batter, then lightly drain each piece before transferring to the bag or container of flour. Toss until well combined. Dust off the excess flour and carefully place into the hot oil. Cook for 8 minutes or until golden and cooked through. Transfer to a tray lined with kitchen paper to drain.
To serve, transfer the fried chicken to a serving plate. Serve with your choice of dipping sauce.
