[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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Fried Chicken

Recipe courtesy of Jason Severs

Chicken Fried Steak with Gravy

Recipe courtesy of Ree Drummond

Roman-Style Chicken

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Food Network Kitchen

Fried Chicken

Recipe courtesy of Alton Brown

Chicken Cauliflower Fried Rice

Recipe courtesy of Katie Lee

Chicken Fried Steak

Recipe courtesy of Alton Brown

Chicken Stir-Fry

Recipe courtesy of Tyler Florence

Bobby's Chicken-Fried Chicken

Browse Reviews By Keyword

          Latest Stories