Crispy fried chicken 2.0

Serves 3
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Directions

  1. 1Blend shallots, chilies, ginger, garlic, curry paste or lemongrass + dry red chili, turmeric, coriander powder, salt, sugar, and thick coconut milk into a smooth paste.
  2. 2Coat the chicken thighs evenly with this paste.
  3. 3Cover and refrigerate for at least 1 hour, preferably overnight for deeper flavour.
  4. 4In a shallow bowl, mix together the flours, salt, pepper, chili flakes, and Aromat powder.
  5. 5Remove chicken from marinade.
  6. 6Dredge each piece in the flour mixture to coat both sides evenly.
  7. 7Shake off excess flour.
  8. 8Preheat air fryer to 190°C (375°F).
  9. 9Spray tray with oil, place chicken, and spray lightly on top.
  10. 10Cook 14–16 minutes, flipping once.
  11. 11Alternatively, preheat oven to 200°C (400°F).
  12. 12Bake for 20–22 minutes, flipping halfway through, until golden and crisp.
  13. 13Finish off with some curry leaves a drizzle of chilli oil.

Ingredients

  • 450 g boneless chicken thigh
  • 3 -4 shallots
  • 0.5 small onion
  • 2 –3 bird’s eye chilies
  • 1 regular chili
  • 1 inch ginger piece
  • 6 –8 garlic cloves
  • 1.5 tbsp red curry paste
  • 0.5 stalk lemongrass
  • 4 dry red chili
  • 0.5 tsp turmeric powder
  • 1 tsp coriander powder
  • 0.5 tsp salt
  • 0.5 tsp sugar
  • 100 ml thick coconut milk
  • 3 tbsp regular flour (atta or rice flour)
  • 3 tbsp corn flour or arrowroot starch
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp chili flakes
  • 0.5 tsp aromat spice blend
  • Few fresh curry leaves
  • 1 –2 tsp chili oil or sesame oil

Equipment

air fryeroven

Tips

  • For deeper flavor, marinate the chicken overnight.
  • Serve hot with jasmine rice and a fresh cucumber salad.