Fried Chicken with Panang Curry Dipping Sauce
Fried Chicken with Panang Curry Dipping Sauce
Ingredients
For the Chicken Marinade
- 500 grams boneless chicken thigh
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 pinch salt
- as needed neutral oil, for frying
For the Coating
- 1/2 cup flour
- 3/4 cup potato starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon buttermilk, from chicken mix
For the Panang Sauce
- 2 tablespoons Panang curry paste, to 3 tablespoons
- 3/4 cup coconut milk, including the cream
- 1 tablespoon peanut butter
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce
- 1 lemon or lime juice, from 1 lemon or lime
Instructions
- 1
In a large bowl, combine the boneless chicken thighs, 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon white pepper, and a pinch of salt. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes to marinate.
⏱️ 5 min
- 2
While the chicken marinates, prepare the Panang curry dipping sauce. In a small saucepan, combine the Panang curry paste, coconut milk (including the cream), peanut butter, brown or palm sugar, fish sauce, and the juice of 1 lemon or lime. Place the saucepan over medium heat.
⏱️ 5 min
- 3
Bring the sauce to a gentle bubble, stirring occasionally, and let it cook for 1 to 2 minutes. Reduce the heat to low and let the sauce simmer for an additional 4 to 5 minutes, or until it thickens slightly and becomes glossy. Remove from heat and set aside.
⏱️ 7 min
- 4
In a separate shallow bowl, combine the flour, potato starch, baking powder, salt, and 1 tablespoon garlic powder. Add 1 tablespoon of buttermilk from the chicken marinade to the coating mixture and mix thoroughly.
⏱️ 5 min
- 5
Remove the marinated chicken from the refrigerator. Working in batches if necessary, take each piece of chicken from the marinade and dredge it thoroughly in the coating mixture, ensuring it's completely covered. Gently shake off any excess coating.
⏱️ 5 min
- 6
Heat enough neutral oil for frying in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 6 minutes, or until the chicken is golden brown and cooked through.
⏱️ 6 min•🌡️ 350
- 7
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the warm Panang curry dipping sauce.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fried Chicken with Panang Curry Dipping Sauce
For the Chicken Marinade
- 500 grams boneless chicken thigh
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 pinch salt
- as needed neutral oil, for frying
For the Coating
- 1/2 cup flour
- 3/4 cup potato starch
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 tablespoon buttermilk, from chicken mix
For the Panang Sauce
- 2 tablespoons Panang curry paste, to 3 tablespoons
- 3/4 cup coconut milk, including the cream
- 1 tablespoon peanut butter
- 1 tablespoon brown or palm sugar
- 1 tablespoon fish sauce
- 1 lemon or lime juice, from 1 lemon or lime
Instructions
- 1
In a large bowl, combine the boneless chicken thighs, 1 cup buttermilk, 1 teaspoon garlic powder, 1 teaspoon white pepper, and a pinch of salt. Mix well to ensure the chicken is fully coated. Cover the bowl and refrigerate for a minimum of 30 minutes to marinate.
⏱️ 5 min - 2
While the chicken marinates, prepare the Panang curry dipping sauce. In a small saucepan, combine the Panang curry paste, coconut milk (including the cream), peanut butter, brown or palm sugar, fish sauce, and the juice of 1 lemon or lime. Place the saucepan over medium heat.
⏱️ 5 min - 3
Bring the sauce to a gentle bubble, stirring occasionally, and let it cook for 1 to 2 minutes. Reduce the heat to low and let the sauce simmer for an additional 4 to 5 minutes, or until it thickens slightly and becomes glossy. Remove from heat and set aside.
⏱️ 7 min - 4
In a separate shallow bowl, combine the flour, potato starch, baking powder, salt, and 1 tablespoon garlic powder. Add 1 tablespoon of buttermilk from the chicken marinade to the coating mixture and mix thoroughly.
⏱️ 5 min - 5
Remove the marinated chicken from the refrigerator. Working in batches if necessary, take each piece of chicken from the marinade and dredge it thoroughly in the coating mixture, ensuring it's completely covered. Gently shake off any excess coating.
⏱️ 5 min - 6
Heat enough neutral oil for frying in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Carefully add the coated chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry for 5 to 6 minutes, or until the chicken is golden brown and cooked through.
⏱️ 6 min•🌡️ 350 - 7
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain any excess oil. Serve immediately with the warm Panang curry dipping sauce.
⏱️ 2 min