Gai tod chicken nahm prik pao is a classic Thai dish loved by locals and tourists alike. Its delicious and unique flavor profile is created using several key ingredients, including chicken, fish sauce, palm sugar, garlic, shallots, and of course, prik pao chili paste. In this dish, the chicken is breaded and fried until crispy, then served with a spicy sauce made from prik pao chili paste, garlic, and other flavorful ingredients.
One of the defining characteristics of Gai tod nahm prik pao is its ability to combine a variety of different flavors in one mouth-watering dish. The crispy texture of the fried chicken contrasts perfectly with the spicy and slightly sweet taste of the prik pao sauce, creating a dish that is both satisfying and full of flavor.
Gai Tod Chicken Recipe (Thai Fried Chicken) by Celebrity Chef James Syhabout
Ingredients
Instructions
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White pepper, cilantro, and garlic should be ground into a paste in a stone mortar. Transfer it to a mixing bowl, add the oyster sauce and fish sauce, and combine thoroughly. Add the chicken, cover with plastic wrap, and marinate for no more than 12 hours in the refrigerator, but no less than 2 hours.
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Preheat a deep fryer to 350 degrees. Paper towels should be used to line a baking sheet.
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Put the rice flour in a medium mixing bowl. To create a smooth and loose batter, mix in the soda water. After removing the chicken from the marinade, immediately add it to the batter.
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Chicken (at pieces) should be fried at a time for 5 to 6 minutes, or until golden brown and cooked through (check by cutting into a piece). Do not overcrowd the fryer as this could cause the oil's temperature to drop. Transfer to a clean mixing bowl after draining on the baking sheet lined with paper towels. The Thai charred chili jam should be added and coated. Serving
User Reviews
Crunchy, spicy… it satisfies all my takeaway urges
Crunchy, spicy… it satisfies all my takeaway urges