Thai Fried Chicken ~ Hat Yai Style

Ingredients:

1.5 lb chicken ~ skin-on

3-5 tbsp rice flour

Oil ~ for frying

Marinate

5 cloves garlic

8 cilantro stem

1/2 tsp white peppercorn

2-1/2 tsp sugar

2 tbsp Thai soy sauce

1 tbsp Thai fish sauce

1/2 cup water

Directions/Instructions:

1. Score the thickest part of the drumsticks on either side of the chicken (abt 1cm deep to help the marinade penetrate and help to cook faster.  As for thighs, trim off any hanging excess skin.
2. Pound white peppercorns until fine, then add garlic and cilantro stems.  Pound into a fine paste.  Then add sugar and swirl the pestle around to help further grind the herbs.
3. Add fish sauce, soy sauce, and water; stir to mix.  Pour into a large zip-top bag or a mixing bowl.  Add the chicken, and mix well.  Let marinate for at least 4 hours preferably overnight.  Flip the chicken halfway through.
4. Remove the marinade chicken from the fridge for 30 mins.  Then add about 3/4 cup of the rice flour and mix until there are no more lumps.  Add more rice flour as needed to get a thin batter than thinly, but thoroughly coat the chicken.  If the batter has become too thick, add a little water at a time to thin it out.
5. Heat 2" of oil in a wok or a large pot to 190 deg C (375 deg F) on medium heat.  Once the oil is ready, add half of the chicken and allow the oil temp to drop to about 150 deg C (300 deg F) and from this point on, adjust the heat to maintain the temp at 150 deg C (300 deg F)
6. Fry the chicken, flipping them every 1-2 mins until dar meat reaches 79 deg C (175 deg F) internally temp.  Drums and thighs should take 10-12 mins and whole wings about 6-8 mins.

Rice-A-Roni (From Scratch)

Ingredients:

3 tbsp butter

1/2 cup finely diced onion

2/3 cup spaghetti ~ broken into small

1-1/3 cup basmati rice

3 cup chicken broth

1 tbsp chopped parsley

Spices

1-1/2 tsp salt or more if needed

1/8 tsp ground black pepper

1/8 tsp coriander powder

1/8 tsp mustard powder

1/8 tsp paprika powder

1/8 tsp turmeric powder

1/8 tsp cayenne powder

Directions/Instructions:

1. Combine all the dry spices and set aside.
2. Melt the butter in a large pan over medium heat.  Add the diced onion and broken spaghetti, Saute till the onion translation and the spaghetti turns golden brown over medium-high heat.
3. Once the spaghetti has been browned, toss in the spices and stir for about 30 seconds
4. Add the basmati rice and continue to stir to coat well for about 2-3 mins.  Then add the chicken broth and bring it to a simmer.
5. Once simmering, reduce the heat to low and cover with a transparent lid.  Let it cook for 17 mins (Note: At this point, do not stir or remove the cover.  Let all the liquid absorb).
6. After 17 mins, turn off the heat and let it sit for 5 mins, do not remove the lid.  Once 5 mins up remove the lid and fluff with a fork; sprinkle chopped parsley.

Blackened Seasoning

Ingredients:

3 tbsp smoked paprika

2 tsp onion powder

1-1/2 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 - 1 tsp cayenne pepper

Directions/Instructions:

1. Measure, and add all the herbs and spices in a jar.  Mix to combine together.
2. Use immediately, or cover and store in a dark dry place.