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                                      3. Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries
                                      Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries
                                      Products used in this recipe

                                      Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries

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                                      Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries
                                      Yield: 10 Servings (16 oz.)

                                      Yield: 10 Servings (16 oz.)

                                      Super crunchy and flavorful fried chicken from Thailand. The savory marinade and the light rice flour make this chicken irresistible. Be sure to pair with Thai Style Street Cart Fries.

                                      Marinade:

                                      Ingredient

                                      Weight

                                      Measure

                                      Garlic cloves, peeled

                                      1 oz.

                                      10 each

                                      Cilantro, chopped

                                      .2 oz.

                                      3 Tbsp.

                                      Coriander seeds, whole

                                      5 grams

                                      1 Tbsp.

                                      White peppercorns

                                      5 grams

                                      1 Tbsp.

                                      Oyster sauce

                                      3.5 oz.

                                      1/3 cup

                                      Kosher salt

                                      18 grams

                                      1 Tbsp.

                                      Sugar, granulated

                                      6.25 grams

                                      1 1/2 tsp.

                                      Chicken, bone-in, pieces (leg, thigh, breast, wing)

                                      7.5 lbs.

                                      Batter:

                                      Ingredient

                                      Weight

                                      Measure

                                      Rice flour

                                      11.25 oz.

                                      2 1/2 cups

                                      Kosher salt

                                      6 grams

                                      1 1/2 tsp.

                                      Chicken bouillon, granules

                                      6.25 grams

                                      1 1/2 tsp.

                                      Water

                                      16 fl. oz.

                                      2 cups

                                      Dry Coating:

                                      Ingredient

                                      Weight

                                      Measure

                                      Rice flour

                                      13.5 oz.

                                      3 cups

                                      Fries:

                                      See Recipe Here

                                      Preparation Instructions:

                                      Step 1

                                      Pound garlic, coriander, peppercorns and cilantro in a mortar and pestle or combine in a small food processor. When paste is reached, add in oyster sauce, salt and sugar. Mix until smooth. Add to chicken. Marinate under refrigeration for at least 6 hours.

                                      Step 2

                                      Preheat fryer to 350°F.

                                      Step 3

                                      Whisk together batter ingredients until smooth, adjust consistency with water if needed. The batter will be somewhat thin. Dip each piece of chicken in the batter. Immediately coat the battered chicken with rice flour; shake off excess flour. Lay each piece on a sheet pan to dry 15-20 minutes at room temperature.

                                      Step 4

                                      Add chicken slowly to fryer one piece at a time. Do not overload fryer. Cook chicken until the inside is thoroughly cooked and an internal temperature of 165˚F for 15 seconds is achieved. It is acceptable to leave chicken in longer to make extra crispy, this is traditional style.

                                      Step 5

                                      See recipe for Thai Style Street Cart Fries.

                                      Products used in this recipe

                                      potatoes | avocados | fruits | vegetables | grains

                                      For more recipes and menu ideas visit simplotfoods.com/recipe-ideas

                                      © 2025 Simplot

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