Panang Spicy Fried Chicken
Recipe by Adrian Richardson
Serves 4 | 
10 minutes prep time | 
20 minutes cooking time
Ingredients
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8 chicken thighs, skin on, bone in
For the marinade -
3 tbsp AYAM™ Thai Panang curry paste
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1 tsp ground cumin
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1 tbsp ground turmeric
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1 tbsp chilli powder (or more if you like it hot)
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3 long red chillies, finely chopped
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¼ cup fresh curry leaves, finely chopped
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1 large knob ginger, minced
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6 cloves garlic, minced
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Salt & pepper
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2 tbsp coconut sugar
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2 cups plain flour
Method
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Score the chicken thighs and add them to a large bowl. Add in the curry leaves, ginger, garlic and spices and toss to combine.
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Place flour in a large bowl and dust each piece of chicken with flour before frying.
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Heat a large pot or wok with vegetable oil, when hot, to approximately 160°C.
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Fry the chicken for 10 minutes in batches, and keep the cooked chicken on a wire rack in the oven at 100°C until all the chicken is cooked.
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To check the chicken is cooked, use a meat thermometer when cooked the internal temperature of the chicken should be 72°C.
