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South-East Fried Chicken
Recipe by Sarah Tiong
There's no need to order fast food varieties when you have this flavoursome fried chicken, served with kaffir lime leaf salt and a sweet chilli dipping sauce
- Steps
- Ingredients
Ingredients
Kaffir Lime Leaf Salt
Marinated Chicken Thighs
Seasoned Coating
Sweet Chilli Dipping Sauce
Oil
Garnish
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Steps
- Preheat oven to 100C. Heat oil in deep fryer to 180C.
- For the Kaffir Lime Salt, place the lime leaves onto a tray bake until dry and crisp but still green, about 15-20 minutes. Remove the leaves from the oven and allow to cool.
- Place the leaves into a spice grinder, add the salt and grind to a fine powder. Set aside.
- For the Marinated Chicken Thighs, place the ingredients into a large bowl and toss to combine. Set aside in the fridge to marinate for least 30 minutes.
- For the Seasoned Coating, place 1 cup flour, coriander, garlic, 1 teaspoon salt and the pepper into a bowl and mix thoroughly.
- Place remaining 1 cup plain flour, remaining 2 teaspoons of coarse salt and cold water into a bowl and whisk together.
- When ready to fry the chicken, remove chicken pieces from the marinade. Coat in the seasoned flour then dip into the batter. Dip the battered chicken into the seasoned flour, coat thoroughly and shake to remove excess.
- Fry the chicken pieces, in batches until brown, crunchy and cooked through, approximately 6-7 minutes.
- Remove from the oil and drain on paper towel. Immediately sprinkle a small amount of Kaffir Lime Salt over the chicken while hot.
- For the Sweet Chilli Dipping Sauce, heat the grapeseed oil in a small saucepan over medium heat. Add the shallots, garlic and chillies and stir fry until the mixture starts to stick a little to the inside of the saucepan, about 6-8 minutes.
- Add the fish sauce, salt, sugar and lime. Stir thoroughly then simmer until the chillies have completely softened, about 10-15 minutes CHECK stirring occasionally to prevent sticking. Season to taste with salt, sugar or lime juice, if required.
- To serve, pile chicken onto a serving plate and garnish with lime zest. Serve with the Sweet Chilli Dipping Sauce on the side.
