4 lb whole chicken (fryer only)
3 tbsp pounded garlic
2 tsp white pepper
2 tsp salt
1 tsp chicken stock powder knorr
5 tbsp soy sauce
1 medium chinese parsley
4 tbsp white sugar
1 tbsp fish sauce
1 tsp grilled dry red chili
3 tbsp vinegar
2 cup glutinous rice (sticky rice)
A Recipe for
Thai Fried Chicken
I went into a McDonald's yesterday and said, "I'd like some fries." The girl at the counter said, "Would you like some fries with that?" |
| Jay Leno |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
The belly rules the mind. |
| Spanish Proverb |
This Recipe for Thai Fried Chicken is one of thousands in the Recipes-to-go Asian Cookbook.
Food Tip |
If you enjoy this Thai Fried Chicken Recipe - you should enjoy the recipe collections you can find on the websites below:
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
A man may be a pessimistic determinist before lunch and an optimistic believer in the will's freedom after it. |
| Aldous Huxley |
This is a recipe for Thai Fried Chicken from the recipe cookbook of Recipes-to-go (Asian)
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
If we're not willing to settle for junk living, we certainly shouldn't settle for junk food. |
| Sally Edwards |
Tell me what you eat, I'll tell you who you are. |
| Anthelme Brillat-Savarin |
Work is the curse of the drinking class. |
| Oscar Wilde (1854-1900) |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Chop parsley and set leaves aside. Pound the rest of
parsley--including roots--with garlic. Set aside 1 table spoon of
pounded garlic for dip sauce. Mix 2 table spoons pounded garlic, 1
table spoon sugar, and the rest of white pepper, salt, Knorr, and
soy sauce in small bowl. Cut chicken lengthwise along its front and
spread flat. Pierce skin with fork. Apply ingredient thoroughly, seal
in plastic bag, and put in refrigerator over night. Soak 2 cups of
glutinous rice (preferably over night or at least 3 hours).
Sticky rice: Put steaming screen (comes with most rice cookers) into
medium size rice cooker. Put water below screen level. Put soaked
glutinous rice into cooker and start cooking. Loosen rice with fork
thoroughly after 12-18 minutes. Continue cooking until auto-switch
turns off.
Sauce: Put chili powder, vinegar, the rest of pounded garlic, fish
sauce, and sugar in small bowl. Put ingredients in micro- wave for
1.5 minutes to let sugar dissolve and garlic sap soften. Ingredients
in sauce pan over range works as well. Let sauce cool down and set
for 15 minutes. Put chopped parsley leaves on top.
Chicken: Heat oven to 425 degrees for 10 minutes. Put chicken in tray
skin side up and stick it in middle-lower shelf. After 25-30 minutes,
drain chicken gravy into bowl and apply on chicken skin thoroughly,
using brush or spoon. Reduce heat to 400 and put chicken back in
for 15-20 minutes, or until skin turns golden brown (watch carefully
at this time). Drain gravy again if need- ed. Spread chili sauce on
top of chicken before serving with sticky rice. Or cut and dip
chicken in sauce if prefer chicken skin crispy.
Nopadon.
Serves: 1
Thai Fried Chicken Recipe brought to you by Recipes To-Go