Thai spicy chicken, or *Tod Mun Gai*, is a beloved street food dish known for its crispy exterior, tender chicken, and aromatic blend of herbs. Here’s a simple yet authentic recipe to recreate it at home.
Ingredients:
- 300g ground chicken (thighs preferred for juiciness)
- 2 tbsp red curry paste
- 1 tbsp fish sauce
- 1 tsp sugar
- 1 kaffir lime leaf, finely chopped
- 2-3 Thai bird’s eye chilies, minced (adjust to spice preference)
- Handful of coriander roots, chopped
- 1 egg
- 1 tbsp all-purpose flour
- Oil for frying
Instructions:
1. Marinate the Chicken: In a bowl, mix ground chicken with red curry paste, fish sauce, sugar, kaffir lime leaf, chilies, and coriander roots. Add the egg and flour, then stir until well combined. Let it rest for 15 minutes to enhance flavors.
2. Shape the Patties: Wet your hands with water to prevent sticking. Form the mixture into small, flat patties (about 2-3 cm thick).
3. Deep-Fry: Heat oil in a wok or deep pan to 170°C. Carefully drop the patties into the hot oil and fry for 3-4 minutes per side, until golden brown and crispy. Drain on paper towels.
4. Serve: Enjoy hot with a side of cucumber salad or sweet chili sauce for a perfect balance of spicy, savory, and fresh flavors.
This dish captures the essence of Thai cuisine—bold, aromatic, and irresistibly crispy. Adjust spices to your liking and savor the taste of Thailand!
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