Hot Stuff: Harold Dieterle's Thai-Style Fried Chicken Recipe

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What's the only thing better that a cookbook by an awesome chef? A notebook by an awesome chef like Harold Dieterle. The Top Chef season 1 winner and chef/owner of popular NYC restaurants Kin Shop, The Marrow and Perilla just launched Harold Dieterle's Kitchen Notebook, a collection of recipes influenced by Italian, Thai and German cuisine and we've never been more excited to see all three cultures in one delicious place. Fried chicken is a universally loved food, so get universal about it and learn to fry it Thai-style.

Reprinted with permission from Harold Dieterle's Kitchen Notebook

Hot Stuff: Harold Dieterle's Thai-Style Fried Chicken Recipe
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  • 5 cloves garlic
  • 1 tablespoon fresh ginger
  • 1/4 cup shrimp paste
  • 1/4 cup plus 2 tablespoons fish sauce
  • 1/4 cup oyster sauce
  • 2 chickens (about 3 pounds each)
  • canola oil or corn oil
  • 2 cups rice flour
  • 2 cups all purpose flour
  • 1/4 cup kosher salt
  • 1/2 cup black pepper
  • 1 cup palm sugar or turbinado sugar such as Sugar in the Raw
  • 2 tablespoons freshly squeezed lime juice
  • 2 Thai red chiles
  • 2 Thai green chiles
  1. Put the garlic, sliced ginger, shrimp paste, 1/4 cup of the fish sauce, the oyster sauce and 1/2 cup water in a blender and blend until smooth, about 20 seconds.
  2. Put the chicken pieces on a large baking sheet in a single layer and pour the marinade over them, turning the chicken to coat evenly.
  3. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
  4. Pour oil into a deep fryer or wide, heavy pot, at least 12 inches deep, to a depth of 6 inches.
  5. Heat the oil to 325°F.
  6. Line a plate or platter with paper towels and set it aside.
  7. Put the rice flour, all-purpose flour, salt and pepper in a large, wide bowl and stir them together.
  8. Remove the chicken pieces from the marinade, allowing excess to drip off, and discard the marinade.
  9. Dredge the chicken pieces in the flour mixture, then carefully lower them into the oil. Fry until golden brown and crispy and a meat thermometer inserted into the center of the chicken registers 160°F, about 15 minutes.
  10. When the chicken is done, use a slotted spoon to transfer it to the prepared plate to drain.
  11. Meanwhile, stir the sugar, 1/2 cup water and the remaining 2 tablespoons fish sauce together in a medium saucepan and bring to a simmer over medium heat.
  12. Stir in the lime juice, red and green chiles and ginger matchsticks.
  13. Remove the pan from the heat and transfer the sauce to a heatproof serving vessel.
  14. To serve, divide the chicken among 4 plates and pass the fish sauce alongside.
  15. General Tso Fried Chicken Recipe
  16. Brooklyn Bowl's World-Famous Fried Chicken Recipe, Right Here
  17. Taiwanese Salt And Pepper Chicken Recipe
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