Southern Thai style fried chicken served with sticky rice, fried shallot, and sweet chili sauce
Southern Thai style fried chicken is a delicious and flavorful dish! The chicken is typically marinated in a mix of Thai herbs and spices, then fried to crispy perfection. The sticky rice adds a nice contrast in texture, while the fried shallots add a crunchy element. And don't forget the sweet chili sauce for that perfect balance of sweet and spicy flavors!
Ingredients
For the fried chicken:
- 4 chicken thighs
- 2 cloves garlic minced
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- Vegetable oil for frying
For the sticky rice:
- 1 cup sticky rice
- Water for soaking
- Salt to taste
For the fried shallot:
- 2 shallots thinly sliced
- Vegetable oil for frying
For the sweet chili sauce:
- 1/2 cup sweet chili sauce
- 1 tablespoon lime juice
Instructions
- Marinate the chicken thighs with garlic, turmeric powder, coriander powder, cumin powder, chili powder, fish sauce, and soy sauce. Let it marinate for at least 1 hour.
- Rinse the sticky rice and soak it in water for at least 30 minutes. Then, steam the sticky rice until cooked. Add salt to taste.
- Heat vegetable oil in a pan and fry the marinated chicken thighs until crispy and cooked through. Set aside on a paper towel to drain excess oil.
- In the same pan, fry the thinly sliced shallots until crispy. Set aside on a paper towel to drain excess oil.
- Mix sweet chili sauce with lime juice to make the sweet chili sauce.
- Serve the fried chicken with sticky rice, fried shallots on top, and sweet chili sauce on the side.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 504kcal (25%)Carbohydrates: 58g (19%)Protein: 23g (46%)Fat: 20g (31%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 1024mg (45%)Potassium: 360mg (10%)Fiber: 2g (8%)Sugar: 16g (18%)Vitamin A: 246IU (5%)Vitamin C: 3mg (4%)Calcium: 34mg (3%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
