How A Head Chef Makes Fried Chicken In A Tiny Apartment | Good Chef, Bad Kitchen | Refinery29

On this episode, of Good Chef, Bad Kitchen, chef Leah Cohen of New York City's Pig & Khao shows us how to make her Thai fried chicken. Using only the tools and space available in a tiny NYC apartment, chef Leah tries to make the recipe she uses in a world class kitchen come to life. Press play to see if this delicious recipe comes together!

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Pig & Khao: http://pigandkhao.com/
Kitchen: https://instagram.com/alyssainthecity/

https://refinery29.com/en-us/tips-for-cooking-thai-fried-chicken-pig-and-khao-recipe

Leah Cohen's Thai Fried Chicken

Ingredients for the marinated chicken:
3 lbs chicken thighs, bone in skin on
4 to 5 garlic cloves, peeled
1 tbsp whole coriander seeds
1 tbsp whole white peppercorn
1/8 cup cilantro root, chopped
2 tbsp fish sauce
2 tbsp oyster sauce
1 tsp sugar
2 tsp salt
1 pinch msg

For the batter:
3 cups rice flour, separated
1 tsp salt
1 tsp mushroom powder
1 cup limestone water (can sub 1 cup seltzer and 2 tsp baking soda)

For the fry:
Canola oil
3 large pandan leaves, patted dry
Crispy shallots and Thai sweet chili sauce, for garnish

Instructions

For the chicken:
1. To marinate the chicken, start by slightly scoring the chicken so the marinade can get into the meat.
2. In a mortar and pestle, pound together the garlic, coriander seed, white pepper, and cilantro root with a pinch of salt until you get a paste.
3. Mix in the remaining ingredients (fish sauce, oyster sauce, sugar, and msg). Then rub the marinade into the chicken and let sit 6 hours, or overnight, in your refrigerator.
For the batter: 1. Once the chicken is done marinating, get your coating together. In a large bowl, pour in one cup of the rice flour, salt, mushroom powder, and baking powder, if using.
2. Whisk in the limestone water or seltzer, until the batter is the consistency between a pancake and crepe batter.
3. Pour out the remaining two cups of rice flour in a pan. Coat your chicken in the wet batter, then coat in dry flour. Let sit uncovered for 30 minutes.

Final steps:
1. Heat up your oil to 300 degrees F. You want to make sure there is enough oil in the pot to cover the chicken, but not too much oil where it will overflow the pot after placing the chicken in.
2. Once the oil is heated to 300 degrees F, knot the pandan leaves together and carefully place them in the oil to flavor it.
3. Fry the chicken until cooked, approximately 6 to 8 minutes, and carefully remove the chicken from the fryer, using tongs. If you need to turn the chicken, turn the chicken away from you, not towards you, to reduce the risk of splattering.
4. Turn up the heat to 350 degrees F, and fry until crispy, 2 to 3 minutes.
5. Remove from oil and drain on a paper towel. Garnish with crispy shallots and serve with sweet chili sauce.

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On Good Chef, Bad Kitchen, professional chefs take on the ultimate challenge: Cooking in a bare, millennial kitchen. These pros try making a world class meal with little to no resources.