This Asian-style fried chicken is marinated with Tom Yam paste and then deep-fried to perfection. The result is a Chicken so juicy and bursting with such amazing flavors you'll be clamoring for more!
Total Time
3hr 30min
0.0
0 Ratings
Author: Huang Kitchen
Servings:
3
Ingredients
•
2
(7 oz)
Bone-In, Skin-On Chicken Legs
, deboned, cut
•
as needed
Cooking Oil
•
1
Onion
, shredded
•
1
Lime
Marinade
•
2
Tbsp
Tom Yum Chili Paste
•
1
Egg
•
1
Tbsp
Granulated Sugar
•
1
tsp
Fish Sauce
•
1
tsp
Shredded
Kaffir Lime Leaves
•
1/2
Tbsp
Chopped
Lemongrass
•
1/2
Tbsp
Oil
•
1 1/2
Tbsp
All-Purpose Flour
•
1
Tbsp
Corn Flour
Cooking Instructions
1.
Add Fish Sauce (1 tsp), Granulated Sugar (1 Tbsp), and Tom Yum Chili Paste (2 Tbsp) to a large bowl with the Bone-In, Skin-On Chicken Legs (2) and mix well.
2.
Then, add Lemongrass (1/2 Tbsp), Kaffir Lime Leaves (1 tsp), Egg (1), All-Purpose Flour (1 1/2 Tbsp), Corn Flour (1 Tbsp), and Oil (1/2 Tbsp). Combine everything together making sure the flour fully coats the chicken. Set aside to marinate for about 3 hours.
3.
Heat up the Cooking Oil (as needed) in a wok for deep frying. Oil is ready when bubbles appear around a wooden chopstick when immersed in the oil.
4.
Deep fry the marinated chicken in batches until golden brown and cooked through. Drain the fried chicken on a paper towel. Then transfer to a serving plate.
5.
Place the fried chicken on a serving plate with steamed rice. Garnish with Onion (1) and top with the juice of a Lime (1). Enjoy!
Author's Notes
Tom Yum Paste is already salted, depending on the amount of paste that you use, you have to reduce the amount of fish sauce used, which is also very salty.
Nutrition Per Serving
CALORIES
495
FAT
37.0 g
PROTEIN
23.3 g
CARBS
18.1 g
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