Aromatic Fried Chicken

This isn’t fried chicken like your standard unlucky-fried-kitten. Theres no batter, for one, and its not deep fried. In fact, I finished it off in the oven because despite following the recipe, my chicken wasn’t cooked through after the time given. Still, apart from that little hiccup it was easy. And it tasted divine. I thought given the ingredients it might be a bit spicy, but it was very mellow. From my point of view anyway. Serves 2/3. I cooked mine for two and had enough for leftovers – its perfect picnic or packed lunch food, or indeed for breakfast (shhhh). This vietnamese dish was adapted from Ken Hom’s Hot Wok. Which is a book I intend to cook from far more often. This has got a fair bit of salt in it, so if you’re watching your salt levels, cut it down a bit.

aromatic fried chicken

  • Mixed pack of free range chicken drumstick and thigh portions
  • 3 tbsp ground nut oil

for the marinade:

  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 6 garic cloves, crushed
  • 75ml thai fish sauce
  • 75ml white rice wine vinegar (or cider vinegar)
  • 2 red or green chillis,  seeded and finely chopped
  • 1 tbsp sugar
  • 2 tbsp lime juice
  • half an onion, finely chopped
  • 1 tbsp shaoxing rice wine
  • flour for dusting

Stick all the marinade ingredients except the flour into a blender and whizz until smooth. Pour into a large bowl and put in the chicken portions, rubbing the marinade in well. Leave the chicken to sit in its little spicy bath for at least an hour at room temperature.

Preheat the oven to gas 7. Drain the chicken of any excess marinade and toss in the flour, shaking off any excess. Heat a wok or a frying pan over a high heat., and when hot, pour in the oil. Keep heating until the oil is slightly smoking and then turn down to low. Put the chicken in skin side down  and slowly brown over a medium low heat for 10 minutes. Turn over and cook on the other side for ten minutes. If the joints are not done yet, like mine, finish in a hot oven for another 10-15 minutes. Drain on kitchen paper and serve immediately with some rice.


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