Serves: 2 – 4
Another cracking Adam Liaw dinner by Nat.
Very simple. Very elegant. Very garlic.Very Monday night. Very much an excuse to open a bottle of white.
4 chicken thighs, skinless
8 cloves garlic, peeled and roughly chopped
10 kaffir lime leaves, veins removed and shredded
Vegetable oil for for deep frying (about 2 litres)
Lime wedges to serve
1 tbsp fish sauce
2 tsp oyster sauce
1/2 tsp caster sugar
1 tbsp cornflour
1 tsp sesame oil
- Trim any visible fat from the chicken and cut each thigh across the grain into 1cm strips. Mix together all of the marinade ingredients and stir through the chicken strips. Set aside for at least 10 minutes at room temperature.
- Heat the oil in a deep-fryer, wok or open saucepan to 190c and deep-fry the chicken strips in small batches for 2 minutes, or until well browned and almost cooked. Set aside on a wire rack to drain and rest for a few minutes (the chicken will continue to cook through while resting.)
- Reduce the heat of the oil to 160c by adding a little cold oil and testing the temperature again with a thermometer. Fry the garlic until just browned and then scoop out with a wire-mesh strainer and set aside. Add the shredded lime leaves to the hot oil for just 1 – 2 seconds until they crisp. Set aside to drain on paper towel.
- Place the chicken on a warmed plate and scatter the the crispy garlic and lime leaves on top. Serve with lime wedges.