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Adapted from Chez Pim
Ingredients:
2 lbs chicken (drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves of garlic (peeled and pounded)
2 tablespoons cilantro roots (use the bottom part of the stalks, without leaves)
1/2 tablespoon ground black pepper
1 teaspoon sea salt (large-grained) or kosher salt
2 tablespoons oyster sauce
4 tablespoons fish sauce
Oil for deep-frying
Flour mixture:
4 tablespoons all-purpose flour
4 tablespoons corn starch
4 tablespoons rice flour
Method:
Clean the chicken and pat dry with paper towels.
Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
Add the paste, fish sauce, oyster sauce to the chicken and mix well. Transfer the chicken into a big ziploc bag and marinate for four (4) to six (6) hours in the fridge.
When ready, heat up a pot of cooking oil or deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a deeper plate. Transfer the chicken out of the ziploc bag and coat lightly and evenly with the flour. Shake the excess flour off.
Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but still retains the natural “juice” of the chicken). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
Serve the fried chicken immediately with Thai sweet chili sauce.
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Beautiful fried chicken pictures. Love them all.
Fried chicken, fried chicken. I love fried chicken. I trust you that this recipe is good and will give it a try!
In Penang, Belacan fried chicken is very popular and there are many hawkers selling them. Fried chicken is always a good family recipe that everyone enjoy.
Thank you very much for this recipe to zing up the dull January we’re going through!!
This creation is going to satisfy everyone in the house and lighten up their day!!
The best fried chicken I have ever seen. Lovely photos too.
Once again a stunning photo. I can almost taste this chicken. I love fried chicken.
Yummy fried chicken!! I love fried chicken but each time I deep fried there is still blood in the bones, what did I do wrong? What is cilantro roots? Thanks!
Looks great! I love Asian fried chicken. If you’ve never had it Korean fried chicken is amazing too (it’s sweet, garlicy and spicy and has a crispy glaze). There’s Japanese fried chicken (kara-age) which is soy and ginger marinated then dusted in corn starch.
Very tempting :)
Fried chicken is one of those dishes which is loved by everyone, regardless of your background and origin. And that’s why KFC created a huge fried chicken empire even though their fried chicken are just OK. Thanks for finding such a great fried chicken recipe and share with us. Love the fried chicken gallery too. Yummy!
Valerie – If there is still blood in the bones, it means they are not completely cooked, so put them back and dry for another minute or so. Cilantro = coriander. It’s the white part of the coriander stalks.
That fried chicken looks sooooo good!
They look perfect! I love chicken wings esp fried…yummy with sweet thai chili sauce.
This is a great dish! I love fried chicken.. especially the crispy skin… :)
I started using rice flour to coat when i fry chicken after reading somebody’s blog who also refers to Chez Phim’s. They are crunchier. I like!
Great fried chicken photos. What you made should rival those chicken wings from chain restaurants. Applebee’s, Chili’s, Pizzahut, Domino’s, Hooter’s, or KFC, new Asian addition to menu?
What an excellent idea for a Super Bowl party! Thanks to you Rasa Malaysia, and Chez Pim!
First time here. Found your site through Google. I love all sorts of fried chicken and am tired with the same fried chicken recipe and wish to try new fried chicken recipes. Thanks for the tips about making fried chicken crispy. I can’t think of any American fried chicken that uses rice flour. I will have to try your fried chicken recipe soon. Thank you.
yum! this looks like a really good recipe!! supposed to be going on detox after all that CNY eating… but after seeing this post…. all detox plans flying out the window!
Delicious! I’ll try to use the same marinade to bake the wings.
By the way, do you throw out the oil or do you reuse it again for cooking?
Daniel – thanks for trying the fried chicken recipe. I have posted some soup recipes and you can find them at http://rasamalaysia.com/rasa-malaysia-recipe-index/
I actually made this for my family last night and we loved it (even my 3 yr old). I was hesitant about using fish sauce as a marinade thinking that it might be too salty and fishy. But with the cilantro and garlic, all the flavors were well balanced – Delicious! This will definitely be a regular on our menu. Thanks!!!
hey rasa…
its me again…thnk you your recipe its really awesome…more power on your site…
joyce,
chandler, a,z
You’re welcome, I am glad you love it. :)
Only been to Thailand once and I’ve been looking for the recipe for the street fried chicken ever since. Now I’ve found it, major thanks ;) Tried this out, and it is every bit as good as the real thing :)
hi i just wan to find out that what how to get 2 tablespoons cilantro roots..???
Chop up the cilantro roots, and then fit them into the spoons. You need two TBS.
Hi,
I tried this fried chicken recipe to be served together with nasi lemak last night. I must say this has got to be the most delicious fried chicken I’ve ever eaten in my life. It’s really fragrant from each bite and certainly infused with the flavour of an authentic Asian fried chicken. Thank you so much for posting this recipe!
Is there a substitute for cilantro roots? I live in Canada and I don’t think the stores sell cilantro roots, just the leaves.
Use the stems instead.
Tried this recipe for the first time today…. it really is sooooo goooood! My only regret is I didn’t cook more of it… it disappeared within minutes!
I just got back from Thailand I travelled north to Chiang Rai and south to phuket and phi phi island, I loved the chicken that I got off the carts, but I can’t seem to find the recipe, to my taste I don’t remember tasting cloves or black pepper, it was just fried chicken, if some one could help me ,that would be great thanks, sincers \o.o/
how ever I shall give this recipe a try thanks, sincers \o.o/
i checked out chez pim’s recipe and it used rice flour only. Is your batter even cripsier if u use a combination of rice, all purpose and corn flour? Just asking ur opinion as i am definitely gonna try out these wings.
The thing about rice flour only is that they don’t stick to the chicken so the crispy coating falls apart easily. You can try both version and decide.
btw, i also read that adding baking powder or self rising flour produces a fluffier crispier batter? is this true?
Yes, or baking soda.
how much baking soda such I add to the flourmix?
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how much baking soda such I add to the flourmix
You know how much my family and my dotter loves the recipe. They “sapu” all!
I marinated the chicken with cilantro, still taste wonderful!
I substitute rice flour with tapioca flour, the chicken skin still remain its crunchiness after I left it in room temp for quite some time.
Great recipe, thanks!
What a delicious recipe – this is one that I will be trying for my family in the very near future. Thank you so much for sharing.
http://www.aussie-true-blue-recipes.com
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