Thai Style Fried Chicken with Lemongrass Sauce

Recipe courtesy Chef Bill Kim
Show: America's Best Bites Episode: BellyQ
TOTAL TIME: 1 hr 25 min
Prep: 1 hr 5 min
Inactive Prep: --
Cook: 20 min
 
YIELD: 6 to 8 servings
LEVEL: Intermediate

ingredients

  • 4 ounces salt
  • 2 ounces dark chili powder
  • 2 ounces garlic powder
  • 2 ounces paprika
  • 4 eggs
  • 4 cups milk
  • 2 pounds boneless chicken thighs
  • 4 cups rice flour
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Directions

Heat the oil to 325 degrees F.

Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.

Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
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