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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 8 chicken thighs or an assortment of chicken pieces, trimmed of excess fat
- Salt and black pepper to taste
- 1 tablespoon minced garlic
- 1 tablespoon peeled and minced fresh ginger
- 2 jalapenos or 4 small fresh chiles, stemmed, seeded, and minced
- 1 tablespoon cumin seeds
- 1 teaspoon ground coriander
- Corn, grapeseed, or other neutral oil for deep-frying
- 1 cup flour
- 4 eggs, beaten
- Lime wedges for serving
Method
- Use a sharp knife to make deep gashes, right down to the bone, on the skin side of the chicken pieces.
- Combine the salt, pepper, garlic, ginger, chiles, cumin, and coriander.
- Rub the chicken all over with this mixture.
- Wrap tightly in plastic and refrigerate for at least an hour and up to a day.
- When youre ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high.
- When the oil reaches about 325Fa pinch of flour will sizzleyou can begin to fry the chicken.
- Dredge each piece in the flour, then dip in the egg; gently place in the oil.
- Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15 to 20 minutes after its done anyway).
- Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes.
- At that point the pieces will be done, but if you want to make sure, make a small slit in each piece and check for blood.
- Serve hot, warm, at room temperature, or cold, with the lime wedges.
