[DRAFT]
Recipe courtesy of Bill Kim
Save Recipe Print
Total:
1 hr 25 min
Prep:
1 hr 5 min
Cook:
20 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Heat the oil to 325 degrees F. 

Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk. 

Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Jason Severs

Cashew Chicken

Recipe courtesy of Ree Drummond

Bourbon Brined Fried Chicken

Recipe courtesy of Damaris Phillips

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Skillet Rosemary Chicken

Recipe courtesy of Food Network Kitchen

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Spring Chicken Salad

Recipe courtesy of Food Network Kitchen

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.