Recette de morceaux de poulet frits (en gai tod)

Ingrédients

• 400 g chicken knuckles
• 60 g tempura flour
• 45 ml water
• 2 g white pepper
• 15 ml fish sauce
• 4 g white sesame seeds
• 1 head garlic
• oil (as needed for deep-frying)

Préparation

1. 1

   Combine chicken knuckles, tempura flour, white sesame seeds, white pepper, and fish sauce in a bowl. Add water and stir until you achieve a smooth consistency. The batter should be just thick enough to coat the chicken, but not too heavy. Set aside while you prepare the crispy garlic.

2. 2

   Crush garlic with a mortar and pestle (or chop it if you don't have one).

3. 3

   In a pan, heat a large amount of oil and gently fry the garlic until golden and crispy. Be careful to watch it closely to avoid burning.

4. 4

   Once done, remove the crispy garlic and set aside to drain.

5. 5

   Using the same oil as used for the garlic, fry the battered chicken knuckles at 350°F (175°C) until golden and crispy, about 3–5 minutes. Drain on a wire rack or paper towels. Serve immediately, topped with crispy garlic and your favorite dipping sauce. Enjoy!