Southern Thai-style Roast Chicken

Name: Southern Thai-style Roast Chicken
Total time: 3300 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 kilogram (about 2.2 pounds) chicken pieces (skin-on breasts, wings, drumsticks etc.); 1 tablespoon white pepper; 1/2 teaspoon black pepper; 1 teaspoon coriander seeds; 3 coriander roots; 1 teaspoon cumin; 8 shallots; 6 cloves garlic; 1 1/2 tablespoon oyster sauce; 1 1/2 tablespoon soy sauce; 1 tablespoon brown or granulated sugar; 1/2 teaspoon salt; 1/4 cup all-purpose flour (optional); 2 tablespoon limewater (optional); Fried shallots (to serve); Steamed glutinous rice (to serve); Sweet chili sauce (to serve)

Christopher Watt @cook_5895558

I adapted this from a number of recipes of fried chicken popular in the South of Thailand. The marinated chicken could alternatively be fried submerged in very hot vegetable oil but I was feeling health-conscious so I decided to roast it in the oven instead. This is traditionally served with aromatic fried shallots (which I also baked), steamed glutinous rice and optionally sweet chili sauce.

Christopher Watt @cook_5895558

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Ingredients

55 mins active

4 servings

1 kilogram(about 2.2 pounds) chicken pieces (skin-on breasts, wings, drumsticks etc.)
1 tablespoonwhite pepper
1/2 teaspoonblack pepper
1 teaspooncoriander seeds
3coriander roots
1 teaspooncumin
8shallots
6 clovesgarlic
1 1/2 tablespoonoyster sauce
1 1/2 tablespoonsoy sauce
1 tablespoonbrown or granulated sugar
1/2 teaspoonsalt
1/4 cupall-purpose flour (optional)
2 tablespoonlimewater (optional)
Fried shallots (to serve)
Steamed glutinous rice (to serve)
Sweet chili sauce (to serve)

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Steps

55 mins active

1

Clean the chicken pieces under running water, prick them all over with a fork so the marinade could better seep in and leave to dry while you make the marinade.
2

Using a mortar and pestle or a food processor, grind together white and black pepper, coriander seeds and roots, cumin, garlic and shallots.
3

Transfer the spice and herb mixture to a large bowl in which the chicken will be marinated, add oyster and soy sauce, salt and sugar and stir them together with a spoon to form a thick paste.
4

Add the chicken pieces and coat them evenly with the marinade. Cover with plastic wrap and leave to marinade in the refrigerator for 3 hours to overnight.
5

Preheat oven to 225°C(437°F)
6

For extra crispy chicken skin, add the all-purpose flour and limewater to the chicken and toss to coat before baking. You can skip this step.
7

Transfer the chicken to the lightly-oiled baking sheet and bake until done, 20-30 minutes.
8

In the meantime you could make the fried shallots by slicing raw shallots and tossing them with some sugar, salt, ground white pepper and coriander seeds and all-purpose flour. Deep fry them in hot oil until golden-brown or put on a baking sheet and bake along with the chicken, toss and turn occasionally so they cook evenly.
9

Serve the chicken over sticky rice, topped with fried shallots and with sweet chili sauce on the side.