Thai cuisine · Meat & Kebab

Gai Tod Samun Prai

Chicken pieces in a turmeric-garlic marinade, deep-fried golden brown with lemongrass and lime leaf.

Ingredients · for 4 servings

• 1 kg chicken pieces
• 3 stalks lemongrass
• 6 kaffir lime leaves
• 1 bulb garlic
• 2 tsp turmeric
• 1 tsp white pepper
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 4 tbsp rice flour
• 800 ml oil for frying
• 6 tbsp sweet chili sauce

Instructions

1. Chop the chicken pieces into bite-sized chunks, finely grate half the garlic and mix with turmeric, white pepper, fish sauce and palm sugar into a marinade.
2. Knead the meat through it and let marinate, covered, chilled, for at least 1 hour so the spices reach down to the bone.
3. Cut the lemongrass into paper-thin rings, the kaffir lime leaves into fine strips and the remaining garlic into slices.
4. Heat the frying oil to 160 °C, toss the chicken pieces in rice flour and fry in batches for 8–10 min. until golden brown and clear juices run when pierced.
5. Raise the temperature to 180 °C and fry the meat for another 1 min., then fry the lemongrass, lime leaves and garlic in the oil for 30–40 sec. until crisp.
6. Drain everything on paper towels, scatter the crispy herbs over the chicken and serve immediately with sweet chili sauce.