Thai cuisine · Meat & Kebab

Gai Tod Kratiem Prik Thai

Crispy fried chicken pieces marinated with plenty of garlic, white pepper and cilantro root.

Ingredients · for 4 servings

• 700 g boneless chicken thigh
• 12 cloves garlic
• 1/2 bunch cilantro (with roots)
• 1 tsp white pepper (coarsely ground)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp sugar
• 3 tbsp potato starch
• 400 ml neutral oil (canola or sunflower)
• 1 cucumber
• 300 g jasmine rice

Instructions

1. Wash the cilantro roots thoroughly and pound in a mortar with 8 cloves garlic and the white pepper into a paste – the classic Thai seasoning base.
2. Cut the chicken into 4 cm pieces, mix with the paste, soy sauce, oyster sauce and sugar and marinate for at least 30 min.
3. Slice the remaining 4 cloves garlic thinly and fry in the oil over medium heat 2–3 min. until golden, then remove and drain.
4. Dust the marinated pieces with the potato starch until only lightly moist and shiny, tapping off the excess.
5. Heat the oil to 170 °C and fry the chicken in batches 5–6 min. until the crust is golden brown and crisp while the meat stays juicy inside.
6. Drain on paper towels, sprinkle with the fried garlic and cilantro leaves and serve with cucumber slices and jasmine rice.