Herb-coated fried chicken with paprika
Discover a uniquely crispy and delicious taste with our special “Herbal Fried Chicken” recipe. We select skin-on chicken pieces, marinate them until the flavors are fully absorbed, and then fry them with traditional Thai herbs like lemongrass, kaffir lime leaves, and garlic until crispy and fragrant. For a unique twist, we coat them with imported smoked paprika powder, giving them an appetizing orange-red color and a hint of spiciness that wonderfully complements the aromatic Thai herbs. Served hot with crispy fried garlic and fried chilies.
- Difficulty level: Easy
- 30 minutes
Ingredient
- Main ingredients:
- Chicken drumsticks or chicken wings: 500 grams
- Crispy batter: 1/2 cup
- Paprika powder: 2 tablespoons (divide for marinating and topping at the end)
- Ice-cold water: A small amount (to help the flour stick to the chicken skin thinly).
- Herbs for frying:
- Lemongrass: 2-3 stalks
- Kaffir lime leaves: 5-10 leaves
- Chinese garlic: 10 cloves
- Ingredients for marinating:
- Oyster sauce: 1 tablespoon
- Good quality fish sauce: 1/2 tablespoon
- Coriander root, garlic, and peppercorns (the three amigos): 1 tablespoon
- Chicken seasoning powder: 1 teaspoon
Detailed instructions
1. Marinating the Chicken
- Wash the chicken thoroughly, pat it dry, and prick it all over with a fork to allow the seasonings to penetrate the meat.
- Mix the three-spice mixture (garlic, shallots, ginger, and chili), oyster sauce, fish sauce, seasoning powder, and importantly, 1 tablespoon of paprika powder, and coat the chicken thoroughly.
- Let it rest in the refrigerator for at least 30 minutes (1-2 hours is even better).
- Coat the prepared sliced lemongrass and kaffir lime leaves lightly with crispy frying flour. This will ensure a longer-lasting crispness and prevent burning during frying.
- Heat a pan over medium heat and add enough oil to cover the chicken. Wait until the oil is very hot.
- Coat the marinated chicken lightly in dry flour or flour mixed with a little cold water, just enough to coat the surface, then fry.
- When the chicken starts to turn golden, add the lemongrass, kaffir lime leaves, and garlic and fry together to allow the herb aromas to penetrate the chicken.
- Tip for crispiness: Once the chicken is cooked, increase the heat for 30 seconds before removing it to drain the oil and make the chicken skin super crispy.
- Let the fried chicken and herbs drain on a wire rack for about 1 minute (do not toss immediately after removing from the oil, as this will cause the paprika to clump).
- Place the fried chicken in a mixing bowl, sprinkle the remaining paprika powder over it, and shake to toss thoroughly.
- Arrange on a wooden plate or Thai-patterned bowl. Place the crispy fried herbs on top. Garnish with fresh cilantro and tomatoes as shown in the picture.
Delicious Tip (Pro-Tips)
Coating the food with paprika powder after frying will give it a vibrant color and a more pronounced flavor than marinating alone. We recommend serving it with Jaew dipping sauce or a chili-infused chicken dipping sauce for a perfect pairing.
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THE PLANTATION LAMPANG
22 Suan Pa Hansa Road, Wang Phrao Subdistrict, Ko Kha District, Lampang Province 52100
Contact number : 0-5421-7443
Email : support@suanpar.com
