Shatteringly Crispy Gai Tod
Golden-fried chicken pieces with an impossibly crunchy exterior giving way to juicy, lemongrass-and-garlic-marinated meat within. This Thai street food legend gets its addictive quality from a double-dredge technique and a marinade steeped in fish sauce, white pepper, and cilantro root that penetrates deep into every fiber of the chicken.
Ingredients
- 2 lbs chicken drumsticks and thighs (bone-in, skin-on)
- 6 cloves garlic, minced
- 3 cilantro roots (or 1/4 cup cilantro stems), finely chopped
- 1 stalk lemongrass, tender part only, minced
+ 11 more ingredients
Instructions
Score the chicken pieces with 2-3 deep cuts on each side to allow the marinade to penetrate. Place in a large bowl.
Combine the garlic, cilantro roots, lemongrass, fish sauce, soy sauce, oyster sauce, white pepper, and black pepper. Massage this marinade into the chicken, working it into every cut. Cover and refrigerate for at least 30 minutes (or up to overnight).
In a separate bowl, whisk together the rice flour, tapioca starch, and baking powder.
Remove the chicken from the refrigerator. Dredge each piece in the flour mixture, pressing to adhere. Let the pieces rest on a wire rack for 5 minutes, then dredge a second time for extra crunch.
Heat the oil in a deep wok or Dutch oven to 325F. Fry the chicken in batches for 10-12 minutes, turning occasionally, until cooked through. Transfer to a wire rack.
Increase the oil temperature to 375F. Return the chicken to the oil in batches and fry for 2-3 minutes until deeply golden and shatteringly crispy.
Drain on a wire rack (never paper towels -- they trap steam and soften the crust).
Serve hot with sweet chili sauce for dipping and sticky rice on the side.
Nutrition Estimate
Per serving • Estimated by Blinner AI