Southern Thai–Style Fried Chicken

• 份量: 4 servings
• 总时间: 40 minutes

配料

3 tablespoons ground cumin

3 tablespoons ground coriander

3 tablespoons ground white pepper, divided

1 large egg white

¼ cup fish sauce

1 bunch fresh cilantro, finely chopped

2 serrano chilies, stemmed and finely chopped

2 pounds boneless, skinless chicken thighs, trimmed, each cut crosswise into 3 strips

2 cups cornstarch

Kosher salt

2 quarts peanut oil, plus more if needed

Lime wedges, to serve

Sweet chili sauce, to serve (see note; optional)

步骤

In a 10-inch skillet over medium, toast the cumin and coriander until fragrant and just beginning to color, 2 to 3 minutes. Transfer to a small bowl and stir in 1 tablespoon of white pepper; set aside.

In a large bowl, whisk together the egg white, fish sauce and ¼ cup water. Stir in the cilantro, chilies and 3 tablespoons of the spice mixture. Add the chicken and stir to thoroughly coat, then cover and refrigerate for 30 to 60 minutes.

Set a wire rack in a rimmed baking sheet. In a large bowl, whisk together the cornstarch, the remaining 2 tablespoons white pepper and 1 teaspoon salt.

Drain the chicken in a colander. Scraping off excess marinade, add ⅓ of the chicken to the cornstarch mixture and toss to coat completely, then firmly press the pieces into the cornstarch. Transfer the pieces to the prepared rack in a single layer, shaking to remove excess coating. Repeat with the remaining chicken and cornstarch mixture, a third at a time.

Set another wire rack in a rimmed baking sheet. In a large Dutch oven over medium-high, heat the oil to 350°F (the oil should be at least 2 inches deep; add more if needed). Add ⅓ of the chicken pieces and cook, stirring occasionally to prevent sticking, until golden brown, about 5 minutes. Using a slotted spoon or wire skimmer, transfer the chicken to the second rack and season on all sides with about ⅓ of the reserved spice mixture. Allow the oil to return to 350°F, then repeat with the remaining chicken and spice mixture, a third at a time. Serve with lime wedges and sweet chili sauce (if using).