155 minutes
Crispy and flavorful chicken bites marinated in turmeric and fish sauce, perfect as an appetizer or part of a main course.
Chicken, chopped into small pieces
0 lb
teaspoons
teaspoons
tablespoons
for frying
1. Prepare Chicken
Trim any excess fat from the chicken pieces, rinse under cold water, and pat dry with paper towels. Place the chicken in a large bowl.
2. Season Chicken
Sprinkle the chicken with kosher salt and turmeric, then rub the seasonings into the meat thoroughly. Pour the fish sauce over the chicken and stir until all pieces are evenly coated. Cover the bowl and let the chicken marinate in the refrigerator for 2 to 3 hours.
3. Prepare for Frying
Prepare paper-towel-lined plates and place them near your stovetop to drain the chicken after frying.
4. Heat Oil
Heat a generous amount of peanut oil in a large stable wok, deep cast-iron skillet, or wide heavy pot until it reaches 350°F. If you don’t have a thermometer, you can test the oil by inserting a wooden chopstick or spoon into the oil; if bubbles form around the wood, the oil is ready.
5. Fry Chicken
Fry the chicken in small batches to avoid overcrowding the pan. Use a spider or slotted spoon to gently place the chicken pieces into the hot oil. Fry until the chicken turns a pale golden color, then continue until it reaches a deep red-brown hue. This process should take a few minutes per batch.
6. Drain and Serve
Once fried, transfer the chicken pieces to the prepared paper-towel-lined plates to drain off any excess oil. Serve with your choice of dipping sauces.
Comments (0)