Poulet frit

Ingrédients

• 1 kg whole chicken , cut into 8 pieces
• 1 cup tapioca
• 3 stems Curry leaves (optional)
• Oil for deep frying
• 4 small shallots
• 3 garlic cloves
• 3 cm Galangal
• 2-3 cm turmeric
• 1 Lemongrass, take only the inner white part
• 1-2 tsp Salt
• 1 tsp Chicken stock/msg
• 2 tsp coriander powder
• 2 tbsp rice vinegar
• 1/2 cup tapioca
• 1 large or 2 small eggs

Préparation

1. 1

   --- Steps ---

2. 2

   Put shallots, garlic, Galangal, turmeric, lemongrass, salt, chicken powder, coriander powder, and eggs into a blender, blend until smooth

3. 3

   And mix blended spices with tapioca flour

4. 4

   Combine chicken pieces with curry leaves, rice vinegar and spice mixture, let it marinade for at least 1 hours or overnight in the fridge

5. 5

   Let chicken comes to room temperature (if stored in the fridge),

6. 6

   Heat generous amounts of oil

7. 7

   Coat chicken pieces lightly with tapioca flour and fry over medium heat for 8-10 mins until golden. Do not overcrowd the pan

8. 8

   Double fry the chicken 30-50 secs over highest heat for extra crunchiness. Remove and serve while hot and crispy