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.
- 5 cloves garlic, peeled
- 1 tablespoon fresh ginger, peeled and sliced, plus 2 tablespoons thin ginger matchsticks
- 1/4 cup shrimp paste
- 1/4 cup plus 2 tablespoons fish sauce
- 1/4 cup oyster sauce
- 2 chickens (about 3 pounds each), broken down by your butcher into 8 pieces each
- canola oil or corn oil, for frying
- 2 cups rice flour
- 2 cups all purpose flour
- 1/4 cup kosher salt
- 1/2 cup black pepper, coarsely ground
- 1 cup palm sugar or turbinado sugar such as Sugar in the Raw
- 2 tablespoons freshly squeezed lime juice
- 2 Thai red chiles, thinly sliced
- 2 Thai green chiles, thinly sliced
- 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.
- 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.
- Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
- Pour oil into a deep fryer or wide, heavy pot, at least 12 inches deep, to a depth of 6 inches.
- Heat the oil to 325°F.
- Line a plate or platter with paper towels and set it aside.
- Put the rice flour, all-purpose flour, salt and pepper in a large, wide bowl and stir them together.
- Remove the chicken pieces from the marinade, allowing excess to drip off, and discard the marinade.
- 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.
- When the chicken is done, use a slotted spoon to transfer it to the prepared plate to drain.
- 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.
- Stir in the lime juice, red and green chiles and ginger matchsticks.
- Remove the pan from the heat and transfer the sauce to a heatproof serving vessel.
- To serve, divide the chicken among 4 plates and pass the fish sauce alongside.
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