Crispy Thai Chicken Nuggets
 
Prep time
Cook time
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Crispy Thai Chicken Nuggets are delicious, tasty, moist and tender morsels of chicken that are a perfect accompaniment to steamed veggies.
Author:
Recipe type: Dinner
Cuisine: Thai
Serves: 4
Ingredients
Thai paste
  • 1 bunch of coriander, leaves removed from the stems and roots. Pound the roots with a mallet to break up the fibres.
  • 3 long red chillies, seeds removed if you don’t want heat and then roughly chopped
  • 1 red banana chilli, roughly chopped
  • 1 knob of ginger – about thumb size, roughly chopped
  • 1 stick of lemongrass, break the fibres with a mallet and then chop
  • 1tbs palm sugar, shaved
  • 2 tbs fish sauce
  • 1 tbs light soy sauce
  • 1 lemon, juiced
  • 1 lime, juiced
Chicken
  • 2 chicken thighs per person, cut into 5 or 6 large chunks
  • 3 tbs black vinegar
  • 3 tbs light soy
  • ½ cup plain flour
  • ¼ cup rice flour
  • salt and white pepper
  • Oil for deep frying
Method
  1. Prepare the thai paste by placing the stems or the coriander and all the other ingredients into a food processor and blitzing till quite fine. Taste it and see if you have a good balance between sweet, sour and saltiness, adjust as needed.
  2. Once you have a nice balance of flavours then add the coriander leaves and blitz quickly so you still have some larger leaves through the paste.
  3. Use 2 tablespoons of the thai paste and freeze the rest in a plastic sandwich bag. This way you can break off a tablespoon or so, fry, add some coconut milk and you have a gorgeous sauce to add vegetables or meat to.
  4. With the 2 tablespoons of paste, add the 3 tablespoons of black vinegar and 3 tablespoons of light soy sauce and stir to combine.
  5. Place the large chunks of chicken pieces into the marinade and leave for about 2 hours, covered and in the fridge.
  6. When ready, mix the flours, salt and pepper together.
  7. Heat the oil to 180°C / 360°F
  8. In batches, remove some chicken from the marinade and then dust with the flours. Carefully place into the oil and cook till golden.
  9. Serve with steamed beans, rice and kale and spinach salad.
Recipe by Finding Feasts at https://www.findingfeasts.com.au/recipe-index/crispy-thai-chicken-nuggets/