Thai fried chicken adaptation

I was planning on adapting this recipe to use on leftover turkey.

I was going to follow the recipe and fry it just long enough to brown
the crust and re-heat the turkey.
Or, marinade and skip the frying and re heat in the oven.

Think I might try it both ways. What would you do?

I got this off Jaden's Steamy Kitchen blog.

Thai fried chicken, or, the crispiest fried chicken ever

8-10 pieces of chicken, drumsticks or thighs, or both (a little over
2lbs or 1kg)
4-6 cloves of garlic, peeled
about 1 tbsp of chopped cilantro roots (or just the bottom part of the
stalks)
about 1/2 tbsp ground black pepper
1 tsp kosher or (large-grained) sea salt (If all you have is fine
salt, skip it.)
3tbsp oyster sauce
1/4 cup fish sauce

Enough canola oil or other high-temp oil to fill about 2-inch from the
bottom of your cast iron pan (or a deep frying pan)

In a mortar or a small food processor, pound or chop the garlic,
cilantro roots, kosher salt into a rough paste. Transfer the paste
into a large bowl, add the oyster sauce and fish sauce and stir to mix
well.
Rinse and dry the chicken pieces thoroughly, then place them into the
bowl. With your hands, toss and rub the chicken pieces all over with
the marinate mixture. Cover the bowl with plastic and let marinade in
the fridge for at least 3 hours.
When you are ready to cook the chicken, place your pan over medium-low
heat, fill it with enough oil (I used Canola) to cover about 2inches
from the bottom of the pan, or about half way up the side. Let the
oil come up to frying temperature, about 360F or 180C.
Meanwhile, put about 2 cups of rice flour into a large plate (a pyrex
pie plate works very well for this.) When the oil is ready, take the
chicken pieces, one at a time, drop it into the flour plate and coat
well with the rice flour. Shake each piece once or twice to remove
excess flour and place them, gently, into the hot oil.
If you don't have a thermometer, make sure your chicken pieces only
gently sizzle in the hot oil. Just listen to it, you should hear the
oil just softly sizzling. You should also see small bubbles around
the chickens as they cook. If the oil is too hot, you'll be able to
see and hear it too. There will be a lot of large bubbles blowing up
and spitting viciously. It will make a lot of violent noises and your
chicken will brown up in just a few minutes, but the inside will be
rare. That's no good. Just keep the flame low, and, when in doubt,
turn the heat down just a little bit.

Cook the chickens until brown and crisp all around. If you're not so
sure if they are cooked perfectly, cut one up and see if it's cooked
all the way through. If you see a little blood, no big deal. Just
warm up the oven to about 225F or 100C, place your fried chickens on a
cake rack over a cookie sheet and let them sit for 10 minutes to
finish cooking. (Don't forget to lower the heat on your frying pan so
the rest of your chickens take a bit longer to cook!) It's a good
idea to heat up your oven to that temperature before you begin frying
anyway, you can put your cooked chicken pieces in there while you fry
the rest. The oven will keep everything nice and warm, not to mention
super crispy.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:

>Meanwhile, put about 2 cups of rice flour into a large plate

If you ever make this with chicken, coat a piece in cornstarch for
comparison purposes. I'd like to know which one wins the crispy
contest.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article <dvn5j4tqajgjnm0n32mil1cej6mrcaoq2l@4ax.com>,
sf <sf@gmail.com> wrote:

> On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:
>
> >Meanwhile, put about 2 cups of rice flour into a large plate
>
> If you ever make this with chicken, coat a piece in cornstarch for
> comparison purposes. I'd like to know which one wins the crispy
> contest.

I've used both rice flour and corn starch for deep frying.

The corn starch works better, but not by much. :-)

I use a small deep fryer instead of a pan of oil.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 30 Nov 2008 13:20:28 -0600, Omelet <ompomelet@gmail.com>
wrote:

>I've used both rice flour and corn starch for deep frying.
>
>The corn starch works better, but not by much. :-)
>
>I use a small deep fryer instead of a pan of oil.

Thanks Om! I won't need to search for rice flour (and I'll be able to
sleep tonight - LOL).


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:


>
>I got this off Jaden's Steamy Kitchen blog.
>
>Thai fried chicken, or, the crispiest fried chicken ever

Chez Pim has one too....
http://www.chezpim.com/blogs/2008/11...marinated.html

Christine

On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:

>
>I got this off Jaden's Steamy Kitchen blog.
>
>Thai fried chicken, or, the crispiest fried chicken ever

Hmm..I was just comparing recipes to Pim's, and it looks like she
copied Pim's recipe.

Christine

On Sun, 30 Nov 2008 14:54:17 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:
>
>
>>
>>I got this off Jaden's Steamy Kitchen blog.
>>
>>Thai fried chicken, or, the crispiest fried chicken ever
>
>Chez Pim has one too....
>http://www.chezpim.com/blogs/2008/11...marinated.html
>
>Christine

Oh crap, that's where I got it. Thanks Christine.
mumblemumbletakebetternotestakebetternotesmumblemu mble.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

On Sun, 30 Nov 2008 14:55:42 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 30 Nov 2008 10:39:29 -0800, koko <koko@letscook.com> wrote:
>
>>
>>I got this off Jaden's Steamy Kitchen blog.
>>
>>Thai fried chicken, or, the crispiest fried chicken ever
>
>Hmm..I was just comparing recipes to Pim's, and it looks like she
>copied Pim's recipe.
>
>Christine

Here I was kicking myself for not noting where I got it. i'm pretty
sure I coped Pim's though. I'll check out Jaden's too.
Thanks Christine, now I don't feel so bad.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

On Sun, 30 Nov 2008 14:10:14 -0800, koko <koko@letscook.com> wrote:


>Here I was kicking myself for not noting where I got it. i'm pretty
>sure I coped Pim's though. I'll check out Jaden's too.
>Thanks Christine, now I don't feel so bad.
>

I couldn't find one on Jaden's....so I am thinking it was Pim's you
copied.

I only remembered this, cause when I first saw this, I thought it
looked very good, and that I would have to try it. It is in my "to
fix" file....

Speaking of recipes from food blogs, did you see the one about
membrillo paste? Remember the paste we bought to go with the manchego
cheese?

Well..take a look at this.. I am thinking this might make some good
gifts this season... I have quinces sitting on my counter
now..ripening.
http://www.alwaysorderdessert.com/20...membrillo.html

Christine, food blog slut

In article <dgt5j4pjftu9fi1t6l2h2b24skvb9j348m@4ax.com>,
sf <sf@gmail.com> wrote:

> On Sun, 30 Nov 2008 13:20:28 -0600, Omelet <ompomelet@gmail.com>
> wrote:
>
> >I've used both rice flour and corn starch for deep frying.
> >
> >The corn starch works better, but not by much. :-)
> >
> >I use a small deep fryer instead of a pan of oil.
>
> Thanks Om! I won't need to search for rice flour (and I'll be able to
> sleep tonight - LOL).

;-D
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article <ompomelet-B6DB5A.16333630112008@news.giganews.com>,
Omelet <ompomelet@gmail.com> wrote:

> In article <dgt5j4pjftu9fi1t6l2h2b24skvb9j348m@4ax.com>,
> sf <sf@gmail.com> wrote:
>
> > On Sun, 30 Nov 2008 13:20:28 -0600, Omelet <ompomelet@gmail.com>
> > wrote:
> >
> > >I've used both rice flour and corn starch for deep frying.
> > >
> > >The corn starch works better, but not by much. :-)
> > >
> > >I use a small deep fryer instead of a pan of oil.
> >
> > Thanks Om! I won't need to search for rice flour (and I'll be able to
> > sleep tonight - LOL).
>
> ;-D

Ps, I'm just flattered you trust my cooking. <g>
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 30 Nov 2008 16:50:51 -0600, Omelet <ompomelet@gmail.com>
wrote:

>In article <ompomelet-B6DB5A.16333630112008@news.giganews.com>,
> Omelet <ompomelet@gmail.com> wrote:
>
>> In article <dgt5j4pjftu9fi1t6l2h2b24skvb9j348m@4ax.com>,
>> sf <sf@gmail.com> wrote:
>>
>> > On Sun, 30 Nov 2008 13:20:28 -0600, Omelet <ompomelet@gmail.com>
>> > wrote:
>> >
>> > >I've used both rice flour and corn starch for deep frying.
>> > >
>> > >The corn starch works better, but not by much. :-)
>> > >
>> > >I use a small deep fryer instead of a pan of oil.
>> >
>> > Thanks Om! I won't need to search for rice flour (and I'll be able to
>> > sleep tonight - LOL).
>>
>> ;-D
>
>Ps, I'm just flattered you trust my cooking. <g>

Heh! Well, I've wok fried with cornstarch (not rice flour) and
thought is was very crunchy. It's light too. Good combination.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Sun, 30 Nov 2008 15:18:02 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 30 Nov 2008 14:10:14 -0800, koko <koko@letscook.com> wrote:
>
>
>>Here I was kicking myself for not noting where I got it. i'm pretty
>>sure I coped Pim's though. I'll check out Jaden's too.
>>Thanks Christine, now I don't feel so bad.
>>
>
>I couldn't find one on Jaden's....so I am thinking it was Pim's you
>copied.
>
>I only remembered this, cause when I first saw this, I thought it
>looked very good, and that I would have to try it. It is in my "to
>fix" file....
>
>Speaking of recipes from food blogs, did you see the one about
>membrillo paste? Remember the paste we bought to go with the manchego
>cheese?

Yes I did. I was thinking about what we had also.
>
>Well..take a look at this.. I am thinking this might make some good
>gifts this season... I have quinces sitting on my counter
>now..ripening.
>http://www.alwaysorderdessert.com/20...membrillo.html
>
>Christine, food blog slut

lol. Join the club ;-) I'm waiting for you to start yours.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28

In article <ds66j4dbccren17uh65e1sko4bfo3iu3o9@4ax.com>,
sf <sf@gmail.com> wrote:

> On Sun, 30 Nov 2008 16:50:51 -0600, Omelet <ompomelet@gmail.com>
> wrote:
>
> >In article <ompomelet-B6DB5A.16333630112008@news.giganews.com>,
> > Omelet <ompomelet@gmail.com> wrote:
> >
> >> In article <dgt5j4pjftu9fi1t6l2h2b24skvb9j348m@4ax.com>,
> >> sf <sf@gmail.com> wrote:
> >>
> >> > On Sun, 30 Nov 2008 13:20:28 -0600, Omelet <ompomelet@gmail.com>
> >> > wrote:
> >> >
> >> > >I've used both rice flour and corn starch for deep frying.
> >> > >
> >> > >The corn starch works better, but not by much. :-)
> >> > >
> >> > >I use a small deep fryer instead of a pan of oil.
> >> >
> >> > Thanks Om! I won't need to search for rice flour (and I'll be able to
> >> > sleep tonight - LOL).
> >>
> >> ;-D
> >
> >Ps, I'm just flattered you trust my cooking. <g>
>
> Heh! Well, I've wok fried with cornstarch (not rice flour) and
> thought is was very crunchy. It's light too. Good combination.

Hey, if it works... ;-)
I can get rice flour, but I have to get it at the asian market.

Corn starch is far more available! And I like it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 30 Nov 2008 15:14:15 -0800, koko <koko@letscook.com> wrote:
>>Christine, food blog slut
>
>lol. Join the club ;-) I'm waiting for you to start yours.
>
>koko

Well..I am trying to get to it. Might rename it though, to something
like The Night Owl Cooker...or something on that order, since I am
usually up cooking late at night.

However, will still be an emphasis on budget concious cooking... But
that will give me leeway to include other things as well....

Christine, getting ready for work.

koko <koko@letscook.com> wrote:

> Think I might try it both ways. What would you do?

I like simply brining small chicken legs in watered-down Mae Ploy
curry paste (any variety that suits your tastes), then dusting with
rice flour and deep frying.

Then quickly toss them in a metal bowl with sauce made from 8 parts
Mae Ploy chili garlic sauce (do not substitute), 1 part table-grade
fish sauce, 1 part rice vinegar, and 1 part sriracha or your
favorite sambal.

You could also do this with chicken wings but chicken legs have
less skin (fat and cholesterol) and more meat. Just don't use large
chicken legs - about 5-6 to the pound is the perfect
meat:skin:bone:sauce ratio.

Rice flour is crunchier than corn starch.

-sw

In article <301108.183631rfc1708.643@sqwertz.com>,
Sqwertz <swertz@cluemail.compost> wrote:

> Rice flour is crunchier than corn starch.
>
> -sw

I've personally found just the opposite, but the difference is not by
much.

Rice flour is cheaper by far. ;-)
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Om wrote:

>> Rice flour is crunchier than corn starch.
>>
> I've personally found just the opposite, but the difference is not by
> much.
>
> Rice flour is cheaper by far. ;-)


My experience has been like Steve's; the rice flour is crunchier. I have two
main uses for rice flour: (1) mixed with club soda and seasonings for
tempura batter, and (2) as the flour on any surface with which bread dough
(or pizza dough) comes in contact. It's much better at preventing sticking
than wheat flour is.

Bob

In article <2cs6ej.6gn.19.1@news.alt.net>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

> Om wrote:
>
> >> Rice flour is crunchier than corn starch.
> >>
> > I've personally found just the opposite, but the difference is not by
> > much.
> >
> > Rice flour is cheaper by far. ;-)
>
>
> My experience has been like Steve's; the rice flour is crunchier. I have two
> main uses for rice flour: (1) mixed with club soda and seasonings for
> tempura batter, and (2) as the flour on any surface with which bread dough
> (or pizza dough) comes in contact. It's much better at preventing sticking
> than wheat flour is.
>
> Bob

YMMV babe. For me, personally, (and I have used both), Corn starch is
crunchier and less absorbent than rice flour...

But, that's just me. I use peanut oil, not canola.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

On Sun, 30 Nov 2008 16:32:22 -0700, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 30 Nov 2008 15:14:15 -0800, koko <koko@letscook.com> wrote:
>>>Christine, food blog slut
>>
>>lol. Join the club ;-) I'm waiting for you to start yours.
>>
>>koko
>
>Well..I am trying to get to it. Might rename it though, to something
>like The Night Owl Cooker...or something on that order, since I am
>usually up cooking late at night.
>
>However, will still be an emphasis on budget concious cooking... But
>that will give me leeway to include other things as well....
>
>Christine, getting ready for work.

How about "The Night Stock-er" since you make such great stock. lol

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/28