Thai Chili Sauce Fried Chicken

Steps

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1. 1
   Prepare the coarse paste: coarsely chop 8-10 large red chilies (remove seeds if you prefer less heat) and combine with 5 bird's eye chilies, 4 garlic cloves, 1 large red onion, 2 small coriander plants with roots, and approximately 1 inch of ginger. Pulse-blend until coarse—do not over-blend, as texture adds interest to the sauce.
   ▶ ≈1:14
2. 2
   Season the chicken: mix 6 chicken thighs (approximately 800g) with 1 tsp salt and 1 tsp turmeric powder.
   ▶ ≈2:10
3. 3
   Fry the chicken: deep-fry the seasoned chicken until the skin is golden and crispy and the meat is cooked through. Avoid over-frying as this makes it tough. Drain well before removing from the pan.
   ▶ ≈2:27
4. 4
   Toast the aromatics: in the same pan, keep about 1/2 cup of the frying oil. Pound 1 stalk of lemongrass, add to the pan, and fry until fragrant—avoid crushing too much as the fibers will scatter into the sauce.
   ▶ ≈3:15
5. 5
   Add the coarse paste: stir in the prepared coarse paste and cook, stirring frequently, until fragrant and slightly dries out.
   ▶ ≈3:43
6. 6
   Add sauces and seasoning: stir in 2 tbsp oyster sauce, 3 tbsp Thai chili sauce, 1-2 tbsp fish sauce, 1/2 tbsp seasoning powder, and 1/2 tbsp brown sugar. Mix until the sauce glistens.
   ▶ ≈3:59
7. 7
   Add the fried chicken: return the fried chicken to the pan and toss until evenly coated with the sauce.
   ▶ ≈4:39
8. 8
   Adjust sauce consistency: add a little water so the sauce is neither too thick nor too thin—aim for a medium, coating consistency.
   ▶ ≈4:56
9. 9
   Finish with fresh aromatics: add 4 kaffir lime leaves and 1 yellow onion (cut into rounds), stirring gently to combine.
   ▶ ≈5:11
10. 10
    Final seasoning: squeeze in 1 tbsp fresh lime juice to balance the heat, sweetness, and sourness. Stir briefly and immediately turn off the heat—do not cook the onion until soft or the lime juice will lose its brightness.
    ▶ ≈5:28