Ingredients with Measurements:
- 1 lb boneless chicken thighs
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup buttermilk
- 1 egg
- 1/4 cup Mu Kratha sauce
- Vegetable oil for frying
Special equipment needed:
- Large mixing bowl
- Whisk
- Deep fryer or large pot
- Tongs
- Wire rack
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, cornstarch, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
2. In another bowl, whisk together the buttermilk, egg, and Mu Kratha sauce.
3. Cut the chicken thighs into bite-sized pieces and add them to the buttermilk mixture. Stir to coat the chicken evenly.
4. Heat the vegetable oil in a deep fryer or large pot to 350°F.
5. Using tongs, remove the chicken from the buttermilk mixture, allowing any excess liquid to drip off.
6. Dredge the chicken in the flour mixture, shaking off any excess.
7. Carefully place the chicken in the hot oil and fry for 5-7 minutes or until golden brown and cooked through.
8. Use tongs to remove the chicken from the oil and place it on a wire rack to drain any excess oil.
9. Serve hot with additional Mu Kratha sauce for dipping.
Time:
Preparation time: 15 minutes
Cooking time: 5-7 minutes per batch
Temperature:
Oil temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 360
Fat: 17g
Carbohydrates: 28g
Protein: 23g
Substitutions for ingredients:
- Chicken breasts can be used instead of chicken thighs.
- Regular milk can be used instead of buttermilk.
- Sriracha sauce can be used instead of Mu Kratha sauce.
Variations:
- Add 1 tsp of dried thyme or rosemary to the flour mixture for extra flavor.
- Use panko breadcrumbs instead of flour for a crispy coating.
- Substitute the Mu Kratha sauce for buffalo sauce for a spicy twist.
Tips and tricks:
- Make sure the oil is hot enough before adding the chicken to ensure a crispy coating.
- Do not overcrowd the fryer or pot, as this will lower the oil temperature and result in soggy chicken.
- Use a wire rack to drain any excess oil from the chicken.
Storage instructions:
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken, place it on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the Mu Kratha Fried Chicken on a platter with a bowl of Mu Kratha sauce for dipping.
Garnishes:
Garnish the chicken with chopped fresh parsley or green onions for a pop of color.
Pairings:
Serve the Mu Kratha Fried Chicken with a side of coleslaw and cornbread for a classic Southern meal.
Suggested side dishes:
- Coleslaw
- Cornbread
- Mashed potatoes
- Mac and cheese
- Biscuits
Troubleshooting advice:
- If the chicken is not crispy enough, increase the oil temperature or fry for a longer period of time.
- If the chicken is overcooked, reduce the cooking time or lower the oil temperature.
Food safety advice:
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F.
- Do not reuse the oil for frying as this can lead to food contamination.
Food history:
Mu Kratha is a popular Thai hot pot dish that is typically served with a variety of meats and vegetables.
Flavor profiles:
The Mu Kratha Fried Chicken has a crispy coating with a spicy and tangy flavor from the Mu Kratha sauce.
Serving suggestions:
Serve the Mu Kratha Fried Chicken as an appetizer or main course.
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Region: Thai