Crispy fried chicken Thai style
I have been trying to find - for ages - something to equal flour for making a batter for frying fish, chicken etc. I haven't made this yet, but found this link which looks ace
Thai-Style Fried Chicken – Gai Tod (
This is the paragraph which stood out for me
"The coating: Just before being fried, the marinated chicken pieces are given a quick dip in a rice flour batter which includes no more than rice flour and liquid. Rice flour alone already produces very light and very crispy coating, but some traditionalists make the power of rice flour even more potent and long-lasting by moistening it with limestone water (or 50% limestone water and 50% plain water). If you don’t have limestone water, plain seltzer water(or a mixture of water and baking soda) will work in a pinch.
My personal preference is to dip the marinated chicken in the batter first then give it another coat of plain rice flour. The chicken pieces are then left to dry out on a tray at room temperature for about 15-20 minutes before they go into the hot oil. This helps the rice flour coating to adhere more tightly to the chicken."
Now to buy some rice flour...!
There is also this Japanese recipe using tapioca flour - I'll try both and perhaps then mix the two..
Last edited by breadsauce; 01-23-2013 at 03:01 AM.
Reason: to change "Have" into "haven't"
I was just fantasizing today about how to make a batter for shrimp. This sounds really easy! Hope it works. I'll try it with seltzer sometime. Thanks for sharing.