This Thai recipe of fried chicken It is easy to prepare and perfect for crunchy snack lovers. En Kor Gai Tod is the favorite street food in Thailand which can be enjoyed alone, combined with an immersion sauce for children or accompanied by a cold beer for adults.
If you like crunchy chicken snacks as much as me, then you will love my collection of fried Tasi chicken recipes! Make sure to save some of these favorites for readers for subsequent: Kai Tod, the classic fried chicken of Yai hat and the Taian fried chicken recipe!
You can combine each of them with one of my tasty immersion sauces such as Thai sweet pepper sauce or Thai spicy sauce.
In this recipe, I will tell you more on chicken knuckles and also give you some tips to fry the chicken, so be sure to read. If you prefer to go directly to the instructions, feel free to scroll down!
What are the chicken knuckles
The chicken knuckles, also known as chicken cartilage, are the joints that are at the end of the wings and the chicken legs. They are known for their crunchy plot when fried, making them perfect for salty snacks.
A cor gai tod
En Kor Gai Tod is the Thai name for fried chicken knuckles. In Thailand, this crunchy fried snack is widely favored in street food markets, making it perfect to munch on travel.
The Thais pay close attention not to waste food and often have different preferences than the West. For example, my husband was surprised to learn that Thai do not favor the chicken breast as much as people in the West, where this chicken cut is often preferred.
Did you know that in Thailand the chicken breast is one of the cheapest cuts available? This is excellent news for my husband, since he loves to eat the chicken breast!
Now, let’s go back to our fried chicken cartilage recipe. It is a recipe that is really easy to make and super delicious. Tempura flour ensures that this is the most clear chicken you have ever tasted, but it is important to serve it as soon as possible after frying!
What you love this recipe is the simple mix of fish sauce and white pepper that highlights a great flavor quickly, without waiting for hours on a marinated. Also, I added a little crunchy fried garlic, perfect for garlic lovers!
The white sesame seeds end the dish and add an extra crunchy layer. Make sure to try these Thai chicken knuckles with a tasty immersion sauce or serve them as a side with fresh vegetables!
Ingredients
The ingredients can be coming in Asian food stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Chicken knuckles – Chicken knuckles, small and crunchy joints of wings and chicken legs, are ideal for frying. The dressing used in this recipe can also be applied to other chicken meat, such as chicken legs, feet and chicken berries.
- Tempura flour – Tempura flour And the water is mixed to form an airy batter that is perfectly patient when fried.
- Waterfall
- White sesame seeds – The white sesame seeds add a hazelnut flavor and a thin crunch.
- White pepper – Bring a slight heat.
- Fish sauce – Fish sauceA popular condiment in Thai cuisine, adds Umami and a salty flavor.
- Garlic – The garlic gives the aroma of crunchy chicken and a slightly pungent flavor.
- Kitchen oil – For frying, use a neutral oil with a high point of smoke, such as rapeseed oil or vegetable oil.
How to prepare fried chicken knuckles
Step 1: Add the chicken knuckles, tempura flour, white sesame seeds, white pepper and fish sauce in a bowl. Add water and mix until a smooth consistency is obtained. The batter should be dense enough to cover the chicken, but not too heavy. Put aside while preparing the crunchy garlic.
Passage 2: Crushes the garlic with a mortar and a pestle (or chopped if you don’t have one).
Step 3: In a pan, heat a large amount of oil and gently fry the garlic until golden and crunchy. Be careful to look at him closely to avoid burning.
Step 4: Once done, remove the crunchy garlic and set aside to download.
Passage 5: Using the same oil used for garlic, fry the chicken knuckles in grazing at 175 ° C of 350 ° F up to golden and crunchy, about 3-5 minutes. Drain on a wire rack or paper towels. Serve immediately, seasoned with crunchy garlic and your favorite immersion sauce. Enjoy!
Kitchen tools
Here’s what you need to prepare this fried chicken knuckles recipe:
- Measure cups and spoons
- Malta and Thai pestle (optional, to crush garlic)
- Mixing the bowls with a whisk or fork (to prepare the temporary batter and season the chicken)
- Fryer or heavy pan
- Spider filter
- Rabbing or paper towels
How to make your chicken crunchy
Follow these simple steps to prepare the crunchy chicken:
- Dry the chicken: Dab the pieces of chicken dried with paper towels to remove excess humidity.
- Use a coating: Dragare the chicken in a mixture of tempura and water flour.
- Preheat the oil: Heat the oil in a pan over medium-high heat until it is hot.
- Fry: Fry the chicken into small lots to avoid overcrowding, which lowers the oil temperature and can lead to soaked chicken.
- Drain: Place the fried chicken on a grill on a pan (or on paper towels) to make the excess oil drip and maintain the sharpness.
- Serve and have fun!
What to serve with fried chicken cartilage
Serve the fried chicken cartilage as a snack with immersion sauce such as Thai spicy sauce or Thai immersion sauce for chicken. For dinner, it can be served with jasmine rice or shadow Tai and a side of fresh vegetables such as cucumber slices and carrot sticks or a crunchy salad such as Som Tum Thai (green papaia salad).
Conservation and heating
Conservation: After the fried chicken knuckles cooled at room temperature, transfer it to an airtight container to prevent the accumulation of humidity and contamination. Store the sealed container in the refrigerator, where the chicken will remain fresh for a maximum of three days.
Heating: To heat the leftovers, place it on a wire rack in an oven at 375 ° F for 10-15 minutes or use a fryer at 350 ° F for 3-5 minutes, until it is crunchy. Avoid the microwave to prevent football.
Authentic Thai chicken appetizers recipes
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Recipe of fried chicken knuckles (en gai tod)
This fried chicken knuckle recipe is simple and simple, with a crunchy external layer and a salty seasoning. It is perfect for a snack with your favorite immersion sauce.
- 400 G Chicken knuckles
- 1/2 cup tempura flour
- 3 spoons waterfall
- 1 teaspoon white pepper
- 1 TBSP fish sauce
- 2 teaspoon White sesame seeds
- 1 Garlic
- oil for frying
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Add the chicken knuckles, tempura flour, white sesame seeds, white pepper and fish sauce in a bowl. Add water and mix until a smooth consistency is obtained. The batter should be dense enough to cover the chicken, but not too heavy. Put aside while preparing the crunchy garlic.
-
Crush the garlic with a mortar and a pestle (or chopped if you don’t have one).
-
In a pan, heat a large amount of oil and gently fry the garlic until golden and crunchy. Be careful to look at him closely to avoid burning.
-
Once done, remove the crunchy garlic and set aside to download.
-
Using the same oil used for garlic, fry the chicken knife in the batter at 175 ° C of 350 ° F up to golden and crunchy, about 3-5 minutes. Drain on a wire rack or paper towels. Serve immediately, seasoned with crunchy garlic and your favorite immersion sauce. Enjoy!
- Use the nutritional card in this recipe as a guideline.
- The dressing used in this recipe can also be applied to other chicken meat.
Calories: 252Kcal | Carbohydrates: 1G | Protein: 10G | Fat: 23G | Saturated fat: 4G | Polynsaturo fat: 6G | Monolysatuine fat: 12G | Trans fat: 0.2G | Cholesterol: 42mg | Sodium: 393mg | Potassium: 102mg | Fiber: 0.2G | Sugar: 0.2G | Vitamin A: 80Iu | Vitamin C: 1mg | Soccer: 20mg | Iron: 1mg
