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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Thai Fried Garlic Chicken

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This dish combines three really big hitters in terms of flavours – garlic, coriander root and sriracha. The chicken is cut into bite-sized pieces for really speedy cooking, with some crispy fried garlic added for an extra flavour punch at the end.

WATCH THIS RECIPE

THAI FRIED GARLIC CHICKEN

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4

Ingredients

3 garlic cloves

4 coriander roots

2 tsp white peppercorns

1 tsp sea salt

400g (14 oz) chicken thigh fillets, cut into bite-sized pieces

1 tbsp oyster sauce

1 tbsp fish sauce

½ tsp sugar

vegetable oil for deep frying

coriander leaves, to serve

Coconut Sriracha, to serve

 

Crispy garlic:

1 head garlic

Steps

Use a mortar and pestle to lightly pound the garlic cloves. Remove and discard the garlic skins. To the garlic, add the coriander roots, peppercorns and salt. Pound to a rough paste. Place the paste in a large bowl along with the chicken, oyster sauce, fish sauce and sugar.

Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough to fry at 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.

When the oil is hot, cook the chicken for 3-4 minutes or until golden. Transfer to a tray lined with kitchen paper to drain.

Use a slotted spoon to clean up the oil. Pound the head of garlic in a mortar and pestle so it’s roughly bruised. Fry in the oil until golden. Remove garlic and transfer to kitchen paper to drain.

Icon 5

To serve, transfer the fried chicken to a serving plate. Sprinkle with fried garlic and top with coriander leaves. Serve with coconut sriracha.

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