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KAI TOD

Ingredients:

  • oil for frying
  • 5 cloves of garlic
  • 1.5 tablespoon palm sugar
  • 4 tablespoons of fish sauce
  • 1 kilo of chicken thigh (about 8 pieces)
  • 1 tablespoon coriander stems (3 roots)
  • 1 teaspoon white peppercorns

Preparation:

  1. Start by mashing the garlic, the coriander root or stems and the white peppercorns in a mortar.
  2. Then place the chicken on a tray and add the mashed
  3. Add the fish sauce and palm sugar
  4. Then cover and marinate in the fridge for at least 2 hours or better overnight.
  5. Now fry the chicken thighs for 10 to 12 minutes depending on their size or until well cooked
  6. Remove them and they are ready to serve

Note: It can be eaten alone or as in Thailand, accompanied by freshly cooked jasmine rice and sweet chili sauce.