It might not be Nashville chicken… but it definitely hits the hotspot! Cover your ears, guys – there’s an epic crunch coming through.
4 chicken marylands
1 cup milk
1 tbsp sambal oelek or any Asian chilli & garlic paste
1 garlic clove, finely grated
1 egg
2 cups corn flour (cornstarch)
sea salt & pepper
Homemade Quick Cucumber Pickles, to serve (optional)
Nahm Jim hot sauce:
2 tbsp tamarind concentrate
1/3 cup fish sauce
2 tbsp brown sugar
1 tbsp Thai chilli flakes (or to taste)
1 small shallot, finely diced
2 tsp finely chopped coriander (cilantro)
1 tsp sweet paprika
2 tbsp lime juice
Cut the chicken marylands through the joint so that you have thigh and drumstick pieces. Season the chicken with plenty of salt and pepper. Mix well. Cover and set aside in the fridge for 3 hours or overnight.
For the nahm jim hot sauce, combine the ingredients in a medium heat-proof bowl. Set aside for later.
Set up a breading station for the chicken by place the milk, sambal oelek, garlic and egg in a large shallow dish. Whisk until well combined.
Place the corn flour in a separate large shallow dish. Dip the chicken in the corn flour, then into the milk mixture and then back into the corn flour. Place coated chicken on a large tray.
Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough when a wooden spoon dipped into the oil forms small little bubbles. Cook the chicken (do this in batches if your wok is small) for about 15-20 minutes or until deeply golden and cooked through. Drain on a wire rack placed on a large baking tray.
While the cooking oil is warm, carefully take out a ¼ cup of oil and add it to the nahm jim hot sauce. Mix well.
Brush the chicken pieces generously with the Nahm Jim Hot Sauce. Serve with quick cucumber pickles, if using
