Red curry popcorn chicken
Ethan Chlebowski · ♥ 127 likes · 2.8K views · 11 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole dry spur chilies
- 4 whole Thai shallots
- 6 cloves garlic
- 2 stalks lemongrass
- 2 knobs galangal
- 1 bunch cilantro root
- 4 whole chicken thighs
- 1 tsp salt
- 1 tsp pepper
- ½ cup cornstarch
- 1 cup flour
- salt
Cut the chilies, shallots, garlic, lemongrass, galangal and cilantro root into smaller pieces.
Pound in the mortar and pestle from hardest to easiest ingredient, breaking each down completely before adding the next, with salt; about 30 to 35 minutes.
Pounding the paste
Cut up the chicken thighs and stir with salt, pepper, an egg, a little soy sauce and cornstarch into a batter.
- oil
Fry in hot oil until the chicken floats and is golden and crispy, a few minutes; lift onto a wire rack.