How to cook Thai fried chicken? How do you make Thai fried chicken delicious?

Ingredients for Thai fried chicken:

Chicken marinated. Boneless chicken thigh meat 400g

Egg white 1 piece.

1 tablespoon minced garlic.

1 teaspoon of fish sauce.

1 2 teaspoons of ground white pepper.

1 tablespoon brown sugar.

1 2 teaspoons of salt.

1 tablespoon cornstarch.

Fried powder. 100g cake flour

Sweet potato starch 100g

Baking powder 1 2 teaspoons.

Sauce. 2 tablespoons Thai sweet and chili sauce.

Millet spicy 1-2 pieces.

1 tablespoon minced garlic.

1 tablespoon of sugar.

Lime juice 1 teaspoon.

Crushed lime zest 1/2.

3 tablespoons water.

Fried shallots. Crushed parsley.

Steps. 1. Cut the boneless chicken thighs into cubes, add minced garlic, fish sauce, white pepper, brown sugar, salt to taste, add an egg and cornstarch, stir well and marinate for more than 30 minutes.

2. Heat the oil in a pan, fry the minced garlic and millet chili rings until fragrant, and then turn off the heat.

3. Add Thai sweet and chili sauce, sugar, lime juice, crushed lime zest and water, stir well and cook again until the sauce thickens.

4. Mix cake flour, starch and baking powder, add a small amount of water to make a paste, and coat the marinated chicken in batter.

5. Heat the oil, heat the oil until it is 6 hot, fry the chicken until it is slightly yellow and crispy, remove and drain the oil.

6. Heat the oil to 8 hot, re-fry the chicken, and remove it when the skin is golden brown.

7. Finally, wrap the fried chicken in sweet and spicy sauce, mix well and serve.

8. Sprinkle with fried shallots and chopped coriander.

How to cook Thai fried chicken? If you fry the chicken, you can smash it according to your own taste, and the main thing is that you have to deal with your chicken when he is a scumbag.

There are not many authentic Thai fried chicken franchise projects that really originate from Thailand like the Gourmet Chicken. If you have a Thai friend, you can also ask them. Thank you and recognize me.

I haven't made this thing, but your usual roast chicken is very delicious, as long as it is at a level. Because no matter which one you make in this work, this kind of roast chicken, you have to master your own hands first, if you are in place. Even if you don't know how to do anything else, it will take a while for you to learn.

It's better to be a better one, so it's also very good.

Fried chicken is a very common practice, but for that sauce, you have to buy Thai sauce.

Choose the right ingredients, ingredients, and make them according to the method!

1.Wash the chicken wings, then mix the chicken wings, whole wheat flour, salt, oyster sauce, water and lemongrass powder and marinate for 10-15 minutes.

2.Fry lemongrass leaves and Mauritian petitgrain leaves in oil until crispy, then scoop up both leaves.

3.Fill the chicken wings in hot oil until the chicken is cooked and the skin is golden brown, then serve with crispy lemongrass and Mauritian petitgrain leaf or chilli paste.

Sauce: 1Mix lemon juice with fish sauce and sugar, and adjust to your favorite sweetness and sourness2Chop the coriander root, chop the chili pepper, chop the garlic and add 1

2. Sub-materials: 1Shredded onion and pepper soaked in ice water chilled 2Peel the lettuce into small slices and set aside.

3. Main materials: 1Chicken thighs cut into 2Sprinkle a pinch of salt and mix 3Dip in thin flour and fry until golden brown.

4. Plating: 1Lettuce and some shredded onions and shredded peppers at the bottom 2Put on the fried chicken thighs 3Spread a little shredded onion and pepper 4Drizzle the sauce 5The finished product can be decorated with coriander leaves.

Thai fried chicken is loved by many people because of its crispy and tender skin. A variety of Thai spices and lemongrass are added to the preparation process, giving the whole chicken an appealing aroma and making it an appetizer.

Directions: 1 Cut the chicken breast into cubes, beat in an egg white, stir well and set aside. Then add whole wheat flour, corn starch, garlic powder, and chili powder and mix well (if you don't eat spicy, you can do without chili powder) and marinate for more than 30 minutes.

2 Prepare a deep pot and pour an appropriate amount of oil, heat until a chopstick can be inserted into a state where small bubbles can bubble, put in the chicken pieces, fry slowly over low heat, remove until golden brown, put on oil blotting paper to absorb the excess oil, and the fried chicken is ready.

3 If you like spicy sauce, let's continue to look down, take a clean pot or basin, pour in an appropriate amount of Thai sweet and spicy sauce, or add other sauces, such as yellow mustard sauce, which is not needed here, pour in the fried chicken pieces and stir them, put them on a plate and start eating.

When making fried chicken, you need to pay attention to the method, first wash the chicken, then cut off the fascia, and then we will directly open the middle piece, preferably into two large slices. After that, we use the back of the knife and gently pat the chicken, which can make the chicken bigger and looser. And this operation can make the chicken marinated is easier to taste, after we wash the ginger and green onions together, cut into slices, and put the chicken in a basin together, you also need to add cooking wine, salt, plus an appropriate amount of white pepper, you can also add black pepper, and then we repeatedly grasp it with our hands, and after marinating for an hour, you can taste it.

While marinating, we can make frying powder, which is the key to phosphorus the fried chicken. You need flour, cornstarch, baking soda, salt, and pepper. Put them together in a basin and stir well.

We marinate the chicken for about an hour, take out the green onion and ginger, take it out and put it in the fried powder prepared before, and after evenly patting the fried powder, you can knead it slightly with your hands, so that the fried powder on the surface of the chicken can be more easily adsorbed on the surface. At this time, we need to prepare water, for the chicken that has been powdered, put it in the water for a while, so that the fried powder can become moister, and at this time the action must be light, otherwise it will cause the fried powder on the surface of the chicken to be washed off.

For the chicken that has been soaked in water, you need to put it in the frying powder again, and repeat the operation described above, still fully kneading it with your hands. At this time, we can find that the surface of the chicken has slowly appeared scale-like, at this time, take it out and carefully shake off the excess flour on the surface. After that, we heat the pot, add an appropriate amount of cooking oil to the pot, wait until the oil temperature is 60% hot, put the prepared chicken into the pot, fry it on medium heat, fry it for three or four minutes, and when the surface is set, the color will be slightly yellow, take it out and drain the oil.

When it is 80% hot, we put the chicken breast in the pan and continue to fry for 15 seconds, and when the surface of the chicken turns golden brown, we can control the dry oil and remove it.

Wrap the fried chicken in fried chicken flour, put it in the oil pan and fry it for about three minutes, scoop it up until the oil inside is filtered out, put it in the sauce and dip it well, and then sprinkle some chopped green onions and sesame seeds.

Today, I saw some chicken leg steaks in the refrigerator in the Zen Li of Jiaxunqiao, and on a whim I came to make a must-order pepper sesame chicken in Thai cuisine, of course, it is mainly healthy to make at home, in fact, it can be made without frying It is super delicious, today I will share this non-fried Thai pepper sesame chicken method with you, come and do it!

1. Marinate the chicken thigh steak with salt, pepper and pepper overnight (you can also add a little soy sauce), and cut the lettuce into thin strips and spread it on the bottom of the plate (I use shredded onions instead).

2. For sauce, stir all the ingredients of the sauce together and season it according to your favorite flavor. Homemade pepper oil: Add a little oil to a frying pan and fry the peppercorns, and after the aroma of the peppercorns comes out, pick off the peppercorns and pour the peppercorn oil into the sauce.

3. Put more oil in the pan (about one cm high in the pan), pick off the peppercorns after the marinated chicken thigh chops, wrap them in flour and put them in the pot (the chicken skin side is side down), fry the chicken skin on high heat in a half-fried way, then turn over medium and low heat to fry until cooked, and then turn to high heat to fry crispy and then get out of the pot.

4. Use a paper towel to absorb the excess oil, let it cool slightly, cut into strips, put it on the shredded lettuce, and then pour the prepared pepper sesame sauce.

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How to make non-fried Thai pepper sesame chicken delicious:

1. The chicken thighs can be marinated in advance, and it is best to cut two knives to add flavor.

2. The oil temperature should not be too high when frying pepper oil, and the fried paste will not taste good.

3. Fry the chicken thighs over high heat before frying them over low heat, so that they will be more flavorful and the meat will be more tender.

Material. Boneless chicken thighs, a little sweet potato powder, 1 4 cabbages, a little Sichuan pepper powder, 3 tablespoons fish sauce, lemon, a few garlic, red pepper

Method. <>

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1: 1.Boneless chicken thighs. Lemon zest. Marinate for 20 minutes.

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2: 2.Grease the chicken thighs with a little oil. Dip in sweet potato powder and let stand for 3 minutes.

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3: 3.Place in the frying basket. 180 degrees. Fry for 15 minutes.

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4: 5.Initiate; Wait for the gap to make the sauce in the tap. Shredded cabbage on a plate.

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5: 6..Garlic. Finely chop the red pepper. Put the lemon juice. Fish sauce. Sichuan pepper powder. Mix well with a little boiled water.

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6: 7.Because I shouted that the local chicken thighs I bought were relatively large, I took 5 minutes more to fry them.

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7: 8.Cut the chicken thighs and arrange them on a plate of shredded cabbage. Sprinkle with pepper sauce.

Ingredients: Chicken thighs.

Two cooking wines. Salt to taste.

Pepper to taste.

Appropriate amount of peppercorn powder.

Appropriate amount of starch.

Eggs in moderation.

A flour.

Appropriate amount of Thai sweet and chili sauce crust.

Appropriate amount of Thai pepper sesame chicken preparation.

First remove the bones of the chicken thighs, leaving a whole piece of meat, hit a few times with the back of the knife, the reason is to make the chicken more tender, put the meat into a bowl and add cooking wine, salt, pepper, and pepper powder, grab it with your hands, marinate for about 20 minutes, <>

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At this time, to adjust the batter, take a large bowl, add flour and eggs, and stir an appropriate amount of water with chopsticks to make a viscous batter, not too thin, the main chicken can be hung on the batter.

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Pour cooking oil into the pot, burn until 7 is hot, pat the chicken on the starch, then hang the batter evenly, fry in the oil pan, fry over medium-low heat until golden brown, grind the outer crisp mold and grind the inside tender, take it out, and <>

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Cut into small pieces, serve and drizzle with Thai sweet and chili sauce! y(^_y

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Okay y(o)y, delicious!

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Tips: Patting the starch is to make the meat a good batter, and the meat and batter will not be separated during the frying process, so this step is indispensable!

Ingredients and seasonings for Thai Pepper Sesame Chicken [Air Fryer Version].

Fish sauce to taste.

Lemon juice or lime juice to taste.

Garlic one.

4 pointed red peppers.

Sichuan pepper powder to taste.

Sweet potato powder to taste.

Thai Pepper Sesame Chicken [Air Fryer Version] Preparation and Steps.

If you can't buy boneless chicken thighs, cook the boneless chicken thighs for 10 minutes, then rinse them with cold water.

Tear off the meat and marinate with fish sauce and lemon juice for 20-30 minutes.

Preheat the air fryer for 5 minutes.

Dip the chicken in oil and then coat it with sweet potato powder Be careful not to stick too much! Otherwise, the thick sweet potato powder will affect the taste!

Put the chicken in the air fryer and fry for 15-20 minutes (depending on how much chicken you have!). The more time it takes, the longer it takes! ）

After frying for 5 minutes, take it out and flip it over, so that the bottom chicken can be fried.

If the chicken feels dry, it is recommended to remove the chicken from the air fryer from time to time and apply oil to it.

When it's time to fry, you can start making sauces! Chop the garlic, chop the red pepper, mix with fish sauce, lemon juice, peppercorn powder, a little water and an appropriate amount of salt, and the sauce is ready! The specific mixing ratio of the sauce is based on personal taste, so you can master it yourself!

Serve the chicken after it is fried and drizzle the sauce over it! Tada and Boy! Thai pepper sesame chicken can be served

Tips: If you can buy boneless chicken, it's best to cut the raw chicken into small slices and coat it in the shape and size of sweet potato powder! This saves the need to cook the chicken and marinate it directly and the rest of the steps are the same!

How long to fry in an air fryer, you can actually control it yourself But the recommendation is 15 to 20 minutes to ensure that the chicken is fully cooked, and the sweet potato powder will not be powdered

1.: After a few beats of the chicken thighs with a mallet, marinate them with a little salt and rice wine to remove the smell. (Tip: When patting the meat, you can spread a layer of plastic wrap on top of the meat, which can not only keep the kitchen clean, but also easier to clean up).

2.: Breading:

Prepare three containers for all-purpose flour, shrimp powder, and beaten egg yolk (make egg wash).Dip in all-purpose flour, then egg wash, and finally coat with Japanese fried shrimp powder, and then shake off the thick dregs. The thickness of the breading should be just right, too thick is easy to absorb too much oil, too thin dust core is easy to break when frying.

Remember to give the meat a little pat every time you finish wrapping it to get rid of the excess flour and avoid this problem.

3.: For frying things, I prefer to use canola oil or other vegetable oils that are resistant to high temperatures. Stir up a pan of oil and wait for the oil temperature to rise, while letting the freshly floured ones sit to get damp, and we can start making the special Thai pepper sesame chicken sauce.

4.:Making the sauce:

After pouring in the thick Thai spring roll sauce, dissolve with fresh lemon juice and a small amount of apple juice in a ratio of about 5:1:1

This is a sweet and slightly sour version, if the reader likes to eat a little sour, you can add another 1 2 1 lemons. Add the crushed garlic and chopped fresh chilies, add a few drops, and finally sprinkle with the peeled lemon zest to add a fruity flavor and you're done!

5.:Fried:

When the oil temperature is high enough, slowly slide the chicken thigh chops wrapped in simple bend flour into the pan: first soak the 1 4 parts in the pan, then gradually let go, and let the rest slide into the pan with weight. By frying in this way, you can avoid oil spraying.

In addition, before the fried powder is set, remember not to dial it, it will be fried beautifully!

6.: After about 3 minutes of frying, turn over and fry for another 2-3 minutes; When the chicken thigh steak floats up and the skin is beautiful golden brown, turn to high heat and fry for 20 seconds to force the oil, and then you can pick it up and put it on the napkin to absorb the oil. (The actual frying time will be adjusted according to the condition of the stove).

7.: Plating: Spread a layer of shredded cabbage on the bottom, then top the chicken thigh chops that are cut while they are hot. Finally, drizzle with today's special sauce and you can enjoy the sweet and sour Thai dish - Thai Pepper Sesame Chicken!