Thai fried chicken

Yield: 1 Servings

Measure Ingredient
4 pounds Whole chicken (fryer only)
3 tablespoons Pounded garlic
2 teaspoons White pepper
2 teaspoons Salt
1 teaspoon Chicken stock powder Knorr
5 tablespoons Soy sauce
1 medium Chinese parsley
4 tablespoons White sugar
1 tablespoon Fish sauce
1 teaspoon Grilled dry red chili
3 tablespoons Vinegar
2 cups Glutinous rice (sticky rice)

Chop parsley and set leaves aside. Pound the rest of parsley--including roots--with garlic. Set aside 1 table spoon of pounded garlic for dip sauce. Mix 2 table spoons pounded garlic, 1 table spoon sugar, and the rest of white pepper, salt, Knorr, and soy sauce in small bowl. Cut chicken lengthwise along its front and spread flat. Pierce skin with fork. Apply ingredient thoroughly, seal in plastic bag, and put in refrigerator over night. Soak 2 cups of glutinous rice (preferably over night or at least 3 hours).

Sticky rice: Put steaming screen (comes with most rice cookers) into medium size rice cooker. Put water below screen level. Put soaked glutinous rice into cooker and start cooking. Loosen rice with fork thoroughly after 12-18 minutes. Continue cooking until auto-switch turns off.

Sauce: Put chili powder, vinegar, the rest of pounded garlic, fish sauce, and sugar in small bowl. Put ingredients in micro- wave for 1½ minutes to let sugar dissolve and garlic sap soften. Ingredients in sauce pan over range works as well. Let sauce cool down and set for 15 minutes. Put chopped parsley leaves on top.

Chicken: Heat oven to 425 degrees for 10 minutes. Put chicken in tray skin side up and stick it in middle-lower shelf. After 25-30 minutes, drain chicken gravy into bowl and apply on chicken skin thoroughly, using brush or spoon. Reduce heat to 400 and put chicken back in for 15-20 minutes, or until skin turns golden brown (watch carefully at this time). Drain gravy again if need- ed. Spread chili sauce on top of chicken before serving with sticky rice. Or cut and dip chicken in sauce if prefer chicken skin crispy.


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