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Deep Fried Chicken
Southern Thailand — Mother recipe · en it
Gai Tod is a delicious specialty from Southern Thailand's cuisine, crispy on the outside and tender on the inside.
📷 Evan-Amos — CC0 (Wikimedia Commons)
⏱️ 30 min prep + 15 min cottura · 4 porzioni · media
Ingredients
- 4 chicken cutlets (about 500g)
- 1/2 cup fresh ginger, chopped
- 1/4 cup green chili, chopped
- 1/4 cup onion, chopped
- 2 teaspoons kaffir lime extract
- 2 teaspoons galangal extract
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 2 eggs
- 1/2 cup cornstarch
- 1/2 cup palm sugar
- oil for frying
Method
- Prepare the marinade by mixing ginger, chili, onion, kaffir lime extract, galangal extract, salt, pepper, and sugar.
- In another bowl, mix the eggs, cornstarch, and palm sugar.
- Dip the chicken cutlets in the marinade for at least 30 minutes.
- Coat the chicken cutlets in the egg and starch mixture, ensuring they are fully coated.
- Fry the chicken cutlets in hot oil until golden and crispy.
- Serve hot, accompanied by soy sauce and lime juice.
The story
Gai Tod originated as a creative way to prepare meat in a traditional context, where frying was a common technique for preserving food.
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