Southern Thai-style Roast Chicken. Roast chicken infused with Thai herbs. Add tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Spatchcock the chicken by removing the spine of the chicken with kitchen shears and then flattening the chicken out (see video for instructions).
Place the chicken back in the oven to roast for. Here's a way to add some tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! Our southern Thai-style fried chicken is made quicker by using boneless, skinless thighs. You can cook Southern Thai-style Roast Chicken using 17 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Southern Thai-style Roast Chicken
- You need 1 kilogram of (about 2.2 pounds) chicken pieces (skin-on breasts, wings, drumsticks etc.).
- Prepare 1 tablespoon of white pepper.
- Prepare 1/2 teaspoon of black pepper.
- It’s 1 teaspoon of coriander seeds.
- Prepare 3 of coriander roots.
- You need 1 teaspoon of cumin.
- Prepare 8 of shallots.
- Prepare 6 cloves of garlic.
- You need 1 1/2 tablespoon of oyster sauce.
- Prepare 1 1/2 tablespoon of soy sauce.
- It’s 1 tablespoon of brown or granulated sugar.
- You need 1/2 teaspoon of salt.
- Prepare 1/4 cup of all-purpose flour (optional).
- It’s 2 tablespoon of limewater (optional).
- Prepare of Fried shallots (to serve).
- It’s of Steamed glutinous rice (to serve).
- It’s of Sweet chili sauce (to serve).
Gai tod hat yai, or fried chicken from the southern region of Thailand, inspired this recipe, but we made it quicker by using boneless, skinless thighs cut into strips instead of the typical bone-in, skin-on parts. A simple Thai-style roast chicken recipe for you to cook a great meal for family or friends. Lift the skin from the neck end of the chicken and push your hand in between the skin and the meat, separating them as far over the chicken and down into the legs as you can. This Southern Thai Chicken is sweet, sticky, and savoury.
Southern Thai-style Roast Chicken instructions
- Clean the chicken pieces under running water, prick them all over with a fork so the marinade could better seep in and leave to dry while you make the marinade..
- Using a mortar and pestle or a food processor, grind together white and black pepper, coriander seeds and roots, cumin, garlic and shallots..
- Transfer the spice and herb mixture to a large bowl in which the chicken will be marinated, add oyster and soy sauce, salt and sugar and stir them together with a spoon to form a thick paste..
- Add the chicken pieces and coat them evenly with the marinade. Cover with plastic wrap and leave to marinade in the refrigerator for 3 hours to overnight..
- Preheat oven to 225°C(437°F).
- For extra crispy chicken skin, add the all-purpose flour and limewater to the chicken and toss to coat before baking. You can skip this step..
- Transfer the chicken to the lightly-oiled baking sheet and bake until done, 20-30 minutes..
- In the meantime you could make the fried shallots by slicing raw shallots and tossing them with some sugar, salt, ground white pepper and coriander seeds and all-purpose flour. Deep fry them in hot oil until golden-brown or put on a baking sheet and bake along with the chicken, toss and turn occasionally so they cook evenly..
- Serve the chicken over sticky rice, topped with fried shallots and with sweet chili sauce on the side..
Simple to make, terrific for grilling or baking. This Thai chicken is spectacular and possibly one of the easiest real South East Asian marinades. Hailing from the south of Thailand, it's ridiculously simple, made with garlic, fish sauce. Thai lemongrass roasted chicken is famous throughout Southeast Asia. Every cook has their own version, more or less spicy with a sweeter or more savory sauce.