Kai Tod - Thai Fried Chicken
Introduction
Kai Tod, known as Thai Fried Chicken, is a popular street food delicacy found across Thailand. This dish is celebrated for its unique blend of flavors and crispy texture, making it a favorite among locals and tourists alike. The origins of Kai Tod trace back to traditional Thai cooking, where chicken is often marinated in a blend of spices and herbs, then fried to perfection. In this recipe, we will explore the ingredients, preparation, and cooking methods to create an authentic Kai Tod at home.
Ingredients
- Chicken wings or drumsticks (around 1 kg)
- Coriander roots (2-3 roots)
- Garlic (5-6 cloves)
- White pepper (1 tablespoon)
- Fish sauce (2 tablespoons)
- Soy sauce (2 tablespoons)
- Sugar (1 tablespoon)
- Flour (1 cup)
- Rice flour (1/2 cup)
- Water (as needed)
- Oil for deep frying
Preparation
Marinating the Chicken
Start by cleaning the chicken wings or drumsticks thoroughly, removing any excess fat or skin. Pat them dry with paper towels. In a mixing bowl, combine the coriander roots, garlic, and white pepper. Use a mortar and pestle to pound these into a coarse paste.
Place the chicken pieces in a large bowl. Add the pounded paste, fish sauce, soy sauce, and sugar. Mix well to ensure the chicken is coated evenly. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, allowing the flavors to penetrate the meat thoroughly.
Preparing the Coating
In another bowl, mix the flour and rice flour. Gradually add water to the flour mixture, stirring continuously until you achieve a smooth batter that can coat the back of a spoon. The batter should not be too thick, so it glazes the chicken lightly.
Cooking Process
Frying the Chicken
Heat oil in a deep frying pan over medium-high heat. Ensure there is enough oil to fully submerge the chicken pieces for even frying. Wait until the oil reaches a temperature between 170°C to 180°C (check using a cooking timer or thermometer).
Dip each marinated chicken piece into the batter, allowing any excess to drip off before gently lowering it into the hot oil. Avoid overcrowding the pan, as it will lower the oil temperature and make the chicken less crispy. Fry the chicken in batches if necessary.
Fry the chicken for about 8-10 minutes on each side, or until golden brown and cooked through. Ensure to use a cooking timer to keep track of the frying time. The internal temperature of the chicken should reach 75°C. Once done, remove the chicken from oil and drain on a wire rack to let excess oil drip off.
Serving Suggestions
Kai Tod is best served hot, right after frying. Pair it with a side of sticky rice, fresh cucumber slices, and a spicy dipping sauce like nam jim. Enjoy this flavorful dish as a main course or a snack with friends and family. It's also delicious with a chilled Thai iced tea or a refreshing lime soda.
Conclusion
Creating Kai Tod at home brings a piece of Thailand into your kitchen. This dish offers a perfect balance of flavor and texture, combining the aromatic blend of herbs and spices with the satisfying crunch of fried chicken. Whether you are an avid fan of Thai cuisine or a culinary explorer, Kai Tod is a must-try recipe that promises to delight your taste buds.