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Chinese Five Fried Chicken




Source of Recipe


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List of Ingredients




Ingredients:

• 2-3 lbs chicken legs and thighs, skin on (wings also work well)
• 4 large coriander (cilantro) roots, very lightly scraped (try using your thumbnail) and chopped fine
• 10 coriander stems, chopped fine
• 3 tsp whole black peppercorns
• ½ tsp red pepper flakes
• 14 cloves garlic, medium size, chopped
• 2 tsp salt
• 2 Tbsp fish sauce
• ¾ cup plus 2 Tbsp rice flour (important - gives it a crackling crunch)
•3/4 cup chicken stock

First, finely chop the coriander roots and stems, and peel and roughly chop garlic. Photo by Jarrett Wrisley
Place coriander and peppercorns into a mortar and pestle and pound to a paste, then add garlic and cayenne pepper and salt, continuing to pound to a fine paste.

Stir in fish sauce and chicken stock and mix well. Then gradually incorporate the rice flour until you have a smooth, wet batter.

Marinate chicken in this batter for at least two hours (ideally overnight)

Take chicken out of the fridge and allow to reach room temperature before frying in oil at 350 to 375°F until just past golden brown. Can dust chicken with additional rice flour for an extra crunch. Allow chicken to cool on paper towels for a few minutes, then chop into pieces if you like, or serve whole.

Thai Sriracha sauce makes a nice little dipping sauce, but it's not necessary.

Recipe