Thai Fried Chicken
Chef John Philpot
Hot Joy
San Antonio, Texas
Chef John Philpot gives fried chicken—a crowd favorite—a bit of global intrigue by incorporating Thai ingredients and flavors into the traditional preparation. At Hot Joy restaurant in San Antonio, he serves it with rice cooked in duck fat, but steamed jasmine rice works well too. The dish has several components, but many of the steps can be done ahead and some of the condiments can be purchased readymade.
Ingredients
Thai brineand chicken
16 chickens, backs removed and split in halves
4 gal. water
3 onions, roughly chopped
30 garlic cloves, minced
12 shallots, sliced
12 lemongrass stalks
10 Thai chiles, sliced
8 oz. galangal root
8 oz. fresh ginger, minced
25 kefir lime leaves
2 oz. Thai basil leaves
6 limes, quartered
2 cups salt
2 cups fish sauce
1 cup coriander seeds
8 pandan leaves
1/2 cup ground black pepper
Karaage coating mix, as needed
Marinade
10 egg whites
1 3/4 cup rice wine or sherry
Nam jim
2 cups lime ponzu
2 cups lime Juice
1 cup sugar
14 oz. cilantro stems, minced
5 oz. fresh ginger, minced
5 oz. garlic cloves, minced
16 Thai chiles, minced
1.7 oz. shrimp paste
1 oz. Korean chili flakes
2/3 cup water
Nam prik noom
3 lb. shallots
20 jalapenos
5 Anaheim peppers
5 banana peppers
5 Thai chiles
3 green bell peppers
16 oz. anchovies
1 lb. 10 oz. roasted garlic
8 bunches cilantro, chopped
8 oz. white sesame seeds
2 1/2 cups clam juice
10 oz. shoyu koji
1/2 cup fish sauce
1/4 cup soy sauce
Fried Chicken Platter
2 heads bibb lettuce
2 lb. radishes, sliced
2 lb. cucumbers, sliced
8 limes, cut into wedges
3 bunches Thai basil
Shiso leaves, as needed
3 bunches sawtooth cilantro
3 bunches regular cilantro
2 cups thinly sliced green onions
Steps
1. For Thai brine,in large pot, bring all ingredients except chicken and coating mix to a boil. Remove from heat and chill; then pour over chicken. Brine for 12 hours.
2. Remove chicken from brine and place each half chicken in small vacuum bag. Sous vide at 149.7 F for 4 hours. Take chicken out of circulator and place in ice bath. Cut each chicken half into 5 pieces: 1 wing, 1 thigh, 1 drumstick and 2 breast pieces. Set aside until ready to fry.
3. Meanwhile, combine ingredients for marinade; refrigerate. In large airtight container, combine ingredients for nam jim; cover and refrigerate.
4. For nam prik noom, in wok, char shallots and chiles. In food processor, process charred vegetables with anchovies, roasted garlic, cilantro and sesame seeds until roughly chopped; it should resemble a salsa. Transfer to airtight container; stir in clam juice, shoyu koji, fish sauce and soy sauce. Cover and store in refrigerator.
5. For fried chicken: Heat vegetable oil in deep fryer to 350 F. Place 1 portion (5 pieces) chicken in egg white marinade; dredge in karaage coating mix. Fry in hot oil until internal temperature reaches 125 F.
6. To order, on platter arrange 5 pieces fried chicken, cooked rice, nam jim, nam prik noom, bibb lettuce, sliced radishes, sliced cucumbers, lime wedges, Thai basil leaves, shiso leaves, sawtooth and regular cilantro leaves and green onions.
Photo courtesy of Kikkoman