Thai Fried Chicken

Honestly, fried chicken is not a regularity in my house. Most of the time, fried chicken is trended when we have a gathering and also, when family pops by, though I do from time to time cook chicken when its a meal on my own (Chilli Chicken, Chicken Kebab, Sesame Chicken & Sweet Chilli Chicken). Of course, like I have repeated donkey times (Sichuan Noodle Soup), my other half-half will not come any close to chicken and maybe that could be one of the reasons why fried chicken is like every now and then  when he is travelling (Tandoori Chicken, Baked Lemon Chicken, Curried Roast Chicken, Baked Cornflakes Chicken & Spicy Chicken Wings) What was the occasion why I made a different style of fried chicken on this particular day? Family popped by and the kids in the family,  in fact, kids these days just so love fried chicken (Ayam Goreng Berempah). What is the supporting reason for making Thai Fried Chicken?  Pretty much I had stock of the Thai ingredients. You know me right? Me and my love for Thai cooking (Lamb Massaman Curry, Tom Yum Goong, Thai Vegetable Curry & Thai Green Fish Curry). Thai paste made, tipped into chicken and simmered to half cook chicken and then fried to utter crispy on the outside and soft tenderness inside, and aroma taking center stage of my kitchen

Ingredients

½ chicken – cut into bite sizes

Oil for frying

Lime wedges

Thai paste (blend/process with some water)

1 inch lengkuas/galangal

1 serai/lemongrass

5-6 red chilies

1 inch fresh turmeric/kunyit

1 tsp coriander powder

1 tsp cumin powder

Salt for taste 

Method

Mix chicken in Thai paste.

Put in a pan or wok. 

Simmer and cook till paste dries up and chicken is almost cooked.

(If needed, pour a bit of water)

Remove from heat and cool down.

Cover with a lid and store in the fridge.
Fry up before serving and serve with lime wedges.