Fried Chicken Recipes | Marion's Kitchen

‘No-fry’ Fried Chicken & Greens Fried Rice

Marion Grasby — Tue, 02 Jul 2024 06:48:02 +0000

Meet my healthy-ish ‘fried chicken’ or ‘no-fry’ fried chicken. It’s a cheat’s version of fried chicken that, when served with my vegetable-packed Greens Fried Rice, makes for an easy, balanced and delicious weeknight meal. Super crispy skin without deep-frying. Honestly, it’s such a tasty dinner without too much fuss.

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Cooking oil disposal for the win

Marion Grasby — Wed, 01 Nov 2023 17:30:03 +0000

Cooking oil disposal for the win

What to do with used cooking oil, including recycling and reusing.

If you’ve been following my recipes for a while, you’ll know I have a special place in my heart for deep-frying. Fried chicken, crispy prawn cutlets, wontons, fishcakes… you can’t beat it. With that in mind, one of the most popular questions that gets asked on my various social channels is, ‘Can I reuse my oil after deep frying?’ And also, when you’re done with it, what’s the best way to get rid of cooking oil? Read on as I tackle these hot topics in turn.

What to do with used cooking oil

Deep-frying: totally love it as a cooking method, but what about all that oil? Here’s how to reuse – and safely dispose – it.

Cleaning your cooking oil

First off, decide whether the oil you’ve just used is good to go again. And you’ve got to use a bit of common sense with this. For one thing, I always think about the flavour or the smell of the oil I’ve just used. So if I’ve been deep-frying something that’s particularly fragrant, maybe fish or something that’s coated with a strong marinade, I probably wouldn’t re-use it. But if I’ve been lightly frying some coated chicken or something vegetarian or tempura, then I’ll probably use the oil again.

Start off with just a large bowl or a pot, that I place a strainer on top of. Next, line the strainer with some kitchen paper – it will slow down how much of that oil gets drained through. The idea is that we want to remove all of the little bits and pieces in the oil, because that residue is what’s going to turn your oil rancid.

Now you want to do this pretty soon after you’ve been cooking, as you don’t want those bits and pieces to sit in the oil for too long. So wait until the oil is cooled down enough so it’s just warm and not dangerous. Then, using a ladle, scoop off the oil from the top that’s pretty clean – the particles from your frying should have settled on to the bottom of the pan. Once you get to the part of the oil where a lot of the particles are, stop.

Storing your oil

It’s a helpful idea to check the colour of your oil that’s drained through – it can be a good deciding factor whether you should keep it or not. Again, use your common sense. If it’s quite a light colour, you could probably use it a couple more times for similar recipes. But, if it looks very dark or it has a rancid or strong smell, then it’s time to throw that in the bin.

Now you’ve got your clean oil, pour it into a container, then put a label on it so you know what it is, as well as the current date. The best place to keep your reserved oil is in the fridge. I generally try to use it up within a couple of weeks.

Recycling oil

There comes a time when you need to chuck your cooking oil. But you should always be mindful of how you dispose of it.

First off, check online for any local facilities that recycle oil cooking oil. It’s becoming increasingly popular and accessible, so is a great first place to start. Cooking oils can actually be filtered and recycled into lots of other useful products, plus ensures it doesn’t lead to plumbing or environmental problems. In Australia, recyclingnearyou.com.au is a fantastic resource when it comes to responsibly getting rid of all manner of items from your household, while over in the US, the government suggests checking earth911.com.

To recycle old or used cooking oil, collect it in a sealable, non-breakable container and drop it off at a recycler that accepts oil. You can keep saving it in one large container to make the process more efficient!

Disposing of oil

If you don’t have recycling options near you, you could try calling your local fire department to see if used oil is accepted. If you’re out of luck, don’t throw used oil down the drain or toilet as it will cause all kinds of issues. Instead, seal your cooking oil container and dispose of it in the garbage.

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Thai Fried Chicken Rice (Khao Mun Gai Tod)

Marion Grasby — Fri, 04 Aug 2023 04:27:47 +0000

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What IS gochujang and why you should be obsessed with it

Marion Grasby — Wed, 28 Jun 2023 17:01:10 +0000

What IS gochujang and why I'm obsessed with it

Gochujang is the little red box of funky awesomeness I can’t get enough of.

Confession time: I’m a little bit addicted to gochujang. Hands down, it’s one of my most-loved – and most-used – pantry essentials. But what exactly is it? If you’re not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it’s deeply, deeply delicious.

What does gochujang taste like?

It’s a bit spicy, a bit funky, salty and all kinds of savoury. Gochujang traditionally also gets its gentle sweetness from its fermentation process, which takes place over several years (all good things to those who wait and all that). That process sees the starches in the rice convert to sugars, resulting in all kinds of boom-boom-pow-knock-your-socks-off addictive awesomeness. Then there’s the chilli component, which gives the paste its spiciness, but HOLD UP. There’s more. I’m talking a slight smoky flavour and a touch of uptown funk and a whole dose of umami sparkle. It’s… a lot to describe, I know. But I’m telling you this: gochujang is the SHIZ.

Oh hey, next-level barbecue fare, aka Korean-style Chargrilled Chicken.

Is gochujang spicy?

Not necessarily, so don’t let that get in your way. Heat levels can vary between brands, so you may want to check the packaging to see if there’s any indication of spiciness. Otherwise you might like to try out a couple of brands to find out your preference. Don’t forget as well that a little goes a long way – start with a small amount to begin. You can always add more in… but you can’t take it out once it’s in a dish.

Also known as army base stew or budae jjigae, this is Korean Army Stew.

What dishes should I use gochujang in?

As gochujang is very concentrated, it’s typically used to add depth to dishes in collaboration with other ingredients, rather than as a standalone condiment. But hey, you do you, boo. No judgement here! Try it as a baste on chicken wings or pork ribs, or added to soup broths like in my Spicy Pork Miso Noodle Soup.

Gochujang can also be used in marinades for meat dishes like Korean bulgogi, stirred into dipping sauces, or used to punch up stews. It’s also surprisingly versatile in fusion and more European-inspired dishes – it adds a wonderful smoky intensity to my Quick(ish) Asian Ragu, for example.

My Asian-spiked version of spag bol uses some untraditional ingredients, and is all the better for it.

Anything to avoid?

Experiment – it’s half the fun of cooking (the other half is eating, obviously!). The more you get familiar with gochujang paste, the more you’ll understand its unique taste profile and what it’s all about.

For me, it’s always within reach and I love injecting its heady mix of flavours into dishes that are a little unexpected. Because, IMHO, everything tastes better when it’s Asian. Case in point: Asian garlic bread. Cheesy baked potatoes. Pot pies.

Where can I buy gochujang?

Gochujang is readily available in Asian grocers, although you can also typically find it in many major supermarkets in the Asian aisle. It’s relatively inexpensive and, since you only tend to use it in fairly small quantities, it should last you quite a long time.

How do you store gochujang?

Once opened, keep your little red pot of wonder in the fridge. As it contains fermented ingredients (a bit like kimchi, in that sense), it typically has a long shelflife, but do check the packaging for a use-by date and be sure to finish it before then. If there tends to be a long time between uses, you might like to tightly wrap it in some clingfilm to help prevent it drying out. If you can’t find a date on the box, try and use the paste within three months of opening, provided it is kept refrigerated.

My favourite gochujang recipes

Chicken • Chicken wings • Comfort food • Condiments & Sauces • Fried chicken • Korean cuisine • Noodle Bowls • Noodles • One-pot • Restaurant classics • Ribs

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Sichuan Fried Chicken & Radish Salad

Marion Grasby — Wed, 26 Apr 2023 07:06:50 +0000

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Asian Buffalo Wings

Marion Grasby — Fri, 24 Feb 2023 03:16:19 +0000

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Dragon Chicken

Marion Grasby — Wed, 26 Oct 2022 09:42:41 +0000

Dragon Chicken

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Dragon Chicken

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Ingredients

Steps

Combine ingredients for the stir fry sauce in a bowl. Give everything a good mix to combine, then set aside for later.

To make the batter, whisk together the plain flour, rice flour, baking powder and salt in a large mixing bowl. Add in the chilli powder, garlic, ginger, egg white, soy sauce and 100ml (3½ fl oz) of water. Mix to combine well. Now add the chicken pieces and ensure they’re all well coated.

Fill a wok or large saucepan with vegetable oil one-third of the way up. Turn onto medium-high heat. The oil is hot when a wooden chopstick or the end of a wooden spoon will bubble when placed in the oil – total Asian mum trick!). Working in batches, carefully remove the chicken pieces from the batter and lower into the hot oil. Cook for 2-3 minutes or until golden brown and crispy. Transfer to a cooling rack set over paper towel to drain. Repeat with the remaining chicken.

Place a clean wok over high heat. Add 2 tablespoons of vegetable oil then add the onion and stir-fry for half a minute. Then add the capsicum and cashews and stir-fry for a minute. Now add the dried chillies and stir-fry for another half a minute. Add the chicken, stir-fry sauce, fresh red chilli and spring onion. Toss until well combined. Serve with steamed rice, if using.

Are dried chillies hot?

This fried chicken recipe can be tailored to suit your spice level. If you want your dried chillies spicy, I recommend cutting them up into small pieces – this will release more of the oils and the seeds into the overall dish as you stir-fry. If you aren’t a fan of spicy food or prefer a milder spice level and heat, you can either leave them whole… or leave them out entirely! Also, long dried chillies are less spicy than the short ones.

What is Chinese black vinegar?

Also known as chinkiang vinegar or Zhenjiang vinegar, Chinese black vinegar is a popular condiment in Chinese cuisine to add a vibrant acidity to dishes. It’s made from glutinous rice and has a malty, slightly sweet flavour. It also makes a great dipping sauce for dumplings.

What is a substitute for chinkiang vinegar?

If you’re wondering what to use instead of chinkiang vinegar, aka Chinese black vinegar, a good substitution is half balsamic and half white vinegar.

What is Kashmiri chilli powder?

Kashmiri chilli powder is a ground chilli powder is made from Kashmiri chillies, a variety known for its lower heat rating and intense red colour. It’s widely used in Indian cuisine, especially in tandoori and butter chicken. It’s well worth seeking out online or at an Asian grocer to give this dish its colour and smoky flavour. Substitute regular chilli powder and a little sweet paprika if you can’t find this particular variety.

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Best-ever chicken recipes • Chicken • Chinese cuisine • Dinner • Fried chicken • How-to • Kid-friendly • Lunch • Make ahead meals • Stir-fries • Weekend meals

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2023-07-18

Amazing

Absolutely amazing dish! Right amount of spice and the sauce is amazing and all ingredients found in the pantry

Bonnie

2023-06-29

OMG!!!

Love the Dragon Chicken!!!!

Yvette

2023-04-17

Amazing Tasty Dish!!

This is probably the best Chinese dish I have cooked so far. Super delicious with lovely spices and cooks perfectly in the Mako wok!!

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Marion’s Best Air-fryer Chicken Nuggets

Marion Grasby — Wed, 26 Oct 2022 08:36:30 +0000

Marion’s Best Air-fryer Chicken Nuggets

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Marion’s Best Air-fryer Chicken Nuggets

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To make the tangy bbq sauce, place all of the ingredients into a small saucepan over medium heat. Whisk to combine and bring to a gentle simmer until the sugar has dissolved. Remove from heat and allow to cool.

For the curry seasoning, mix the ingredients in a small bowl. Set aside.

Add the plain flour, rice flour, potato starch and baking powder to a large bowl and whisk well to combine.

In another bowl, add the chicken pieces, egg, salt and pepper, then mix well to combine.

Add the chicken mixture into the flour mixture. Using your hands, mix and squeeze the coating into the chicken until each piece is evenly coated.

Spray the basket of an air-fryer with oil. Place the chicken nuggets into the basket, being sure not to overcrowd them (you may need to cook them in batches). Cook at 180°C (350°F) or on high for 5 minutes. Turn the pieces over and spray again with oil, then cook for another 5–10 minutes or until cooked through. Transfer to a large bowl and repeat with the remaining chicken nuggets.

Sprinkle the curry seasoning over the nuggets and toss to combine. Serve the nuggets with the tangy BBQ sauce.

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15-minute meals • 30-minute meals • Best-ever chicken recipes • Chicken • Comfort food • Dinner • Eat with your hands • Fried chicken • How-to • Lunch • Make ahead meals • Meal Kits • Party food • Signature Fried Chicken • Takeaway classics

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Sorry your new things are only at Coles

I have always tried your sauces and other things and love your cooking but I only shop Woolies do not like Coles I do have your book Hungry Cook and love Thai food

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Marion’s Fastest Fried Chicken Dinner

Marion Grasby — Tue, 25 Oct 2022 02:08:41 +0000

Marion’s Fastest Fried Chicken Dinner

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Marion’s Fastest Fried Chicken Dinner

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Fill a kettle with water and pop on to boil. In a large pan or wok, heat enough oil to deep fry the chicken over high heat.

Meanwhile, to make the mashed potato, chop the potatoes into small chunks and place into a large saucepan. Pour over the boiling water and add salt, then place pan over a high heat. Cook for 10-15 minutes or until the potatoes are tender. Once ready, drain and then return to the empty pan. Place the pan back on a high heat for about a minute to dry the potatoes out slightly. Add the butter and cream to the potatoes, then mash to a smooth consistency. Season to taste with salt and pepper.

While the potatoes are cooking, let’s marinate the chicken pieces. Open the packet of Marion’s Kitchen Signature Fried Chicken Kit, and empty the marinade sachet into a large bowl. Add the chicken pieces and mix well to coat.

For the gravy, add the butter to a large deep frying pan or saucepan and place over a medium-high heat. Gently heat until the butter has melted. Add the flour and stir into the melted butter until a paste (or roux) has formed. Next, add 2 cups of boiling water, then crumble in the stock cubes. Using a whisk, mix well to combine, ensuring there are no lumps. Add the dried shiitake mushrooms and the soy sauce and mix well. Simmer on low for 2-3 minutes or until thickened slightly. Whisk through the five spice and season to taste. Keep warm until ready to serve.

Prepare the batter by mixing ¼ cup of the coating mix from the Fried Chicken Meal Kit with ½ cup of water in a large bowl. Whisk to form a thin batter. Add the marinated chicken and mix until well combined. Place the remainder of the coating mix into a shallow bowl or tray. Take each piece of chicken out of the batter and place into the dry coating mix. Pat the chicken with the mix to form a crumbly coating.

Check your oil. It will be hot enough for frying when a chopstick or wooden spoon dipped into the oil forms small bubbles. Carefully lower in the chicken (it’s best to cook it in batches so you don’t overcrowd the pan) and cook for 8–10 minutes, or until golden and cooked through. Drain on a paper towel and sprinkle with sea salt.

In the meantime, to make the ‘slaw, place the ingredients into the bowl of a food processor and blitz until chunky. Transfer to a large serving bowl and add in the mayo and vinegar. Season with salt and white pepper, then mix well to combine.

Transfer gravy to a serving jug or gravy boat. Serve fried chicken with mashed potatoes, ‘slaw and gravy.

Notes:

– As this was a speedy time challenge, I used a food processor to do the chopping and grating for me, but you could use the more traditional methods if preferred!

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30-minute meals • Best-ever chicken recipes • Chicken • Chicken wings • Comfort food • Dinner • Drumsticks • Easy weeknight dinners • Eat with your hands • Family favourites • Fried chicken • How-to • Kid-friendly • Lunch • Meal Kits • Restaurant classics • Signature Fried Chicken • Takeaway classics • Weekend meals

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Emma

2023-05-08

Best fried chicken

So crispy so much crunch super tasty. I love this recipe. Way better than any kfc.

Anonymous

2023-01-31

Delicious!

Love the recipes!

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Say hello to Marion’s new Meal Kits

Marion Grasby — Mon, 24 Oct 2022 23:05:17 +0000

Say hello to Marion’s new Meal Kits

Making dinnertime extra easy, one meal kit at a time

It’s time to meet the new kids on the block! We’ve expanded the family with brand new meal kits to make your dinnertime a dream. And there’s not one, not two, but THREE new Marion’s Kitchen meal kits to add some spice to your regular weeknight meals.

What’s on the menu? Soft pillowy bao buns crafted by you; ultra-crispy and crunchy fried chicken that even gives the Colonel food envy; and sticky, spicy, smokey BBQ pulled pork that’s ideal for topping nachos, sliders, tacos and more.

No more longingly waiting at the window for the delivery driver to arrive – we’ve got all your faves covered with these new delights.

Marion's Kitchen Bao Bun Meal Kit

If you’ve been dreaming of pulling your own little parcels of pillowy goodness out of your steamer but just can’t face the faff, fear not. This is our all-in-one, works-every-time answer to homemade bao buns.

This new Marion’s Kitchen meal kit contains everything you need to make the soft, fluffy, pillowy parcels that are sure to impress your mates, your mum or your better half. You’ll be a bao bun extraordinaire in an evening with this handy-dandy meal kit. All you have to do now is figure out your fillings: char siu pork, fried chicken, slow-roasted crispy pork belly, miso eggplant or whatever else floats your boat.

The possibilities are endless, so gather your mates, get creative and get cracking. Here’s a little special bao bun recipe of ours to whet your appetite…

Bao Bun Meatball Sub

I bet you’ve never seen buns quite as good as these! We’re making steamed homemade bao buns from scratch using the new Marion’s Kitchen Bao Bun Meal Kit (although we have a DIY version for our non-Aussie community!), then filling ‘em with tender-as-heck super cheesy meatballs and the most flavoursome marinara sauce ever. These are our meatball sub bao buns… cheesy, meaty, pillowy and downright bao-yoo-tiful!

Signature Fried Chicken Meal Kit

Have a hankering for the delicious crunchiness that is a good piece of fried chicken but just can’t face the delivery wait? Enter: our Signature Fried Chicken Meal Kit! This meal kit is chock full of all the ingredients needed to make crispy and epic fried chicken at home.

It comes down to our years-in-the-making combo of an epic savoury marinade coupled with our extra-crispy coating. This is your classic fried chicken, but even BETTER.

Whack it in a sarnie, a bun (see our Bao Bun Meal Kit) or chuck it in the airfryer or make adult nuggets fit for a king. However you make it, this is people-pleasing stuff. Check out these recipes and see what we mean…

Fastest Fried Chicken Dinner

Feel like a fried chicken feast but don’t want to wait for your delivery driver to make their way through rush hour? Here’s all the good stuff – chicken pieces, gravy, mashed potatoes AND coleslaw – made in record time… and faster than you can get KFC delivered to your home.

Best Air Fryer Chicken Nuggets

Bye bye frozen aisle air fryer nuggets – this recipe is better than any nugs you can get from the store. The secret? It’s all in the seasoning. This family-friendly recipe makes a light, crispy and totally satisfying version so you can enjoy the nug life without the deep frying, plus there’s a knockout homemade barbecue sauce to dip them in. Result!

BBQ Pulled Pork Meal Kit

Prepare yourself for slow-cooked, melt-in-your-mouth pulled pork, slathered in our signature sticky chilli barbecue sauce. It’s soft, it’s tender and it’s the perfect balance of spicy, smokey and sticky. All natural ingredients, no nasties and no fuss, this meal kit brings home the goodness.

Pair it with a ‘slaw, whack it in a bun (bao is best), use it to level up your baked taters or as an extra scrumptious nacho topping.

Whatever you’re feeling, this is a Meal Kit made to share with your mates and impress the masses. Looking for some pulled pork recipes? Check these out…

Chilli Oil Pulled Pork Noodles

Chilli oil noodles are definitely having a moment… but no-one’s ever made them with pulled pork in the mix… until now! Marion’s hack for getting that delish handpulled noodle-type vibe is also a total game changer – prepare to never look at lasagne sheets the same way again. Hold on to your hats: this is the recipe that breaks all the rules (and for good reason!).

Pulled Pork Roti Wrap

The great thing about pulled pork is that it can be used in so many different recipes, and a little really does go a long way. If you’ve demolished the bulk of your pulled pork feast but you’ve still got some leftovers for lunch, this is for you. Put those leftovers to good use with this pulled pork roti wrap – it’s like a cross between a Vietnamese banh mi and a gyros, but even tastier!

One-pan Pulled Pork Breakfast Skillet

If you’re wondering how to use up your leftover pulled pork, this breakfast recipe is a fantastic and filling way to get through the rest of your shredded savoury goodness. Added to a skillet with some cheese, crispy potatoes, gooey egg and a tangy sauce and it’s guaranteed to get your day off to the best start. Add a drizzle of chilli sauce or sriracha to bring on the heat. Breakfast IS the most important meal of the day with this one!

Pulled Pork Spring Rolls

Got leftover pulled pork? These spring rolls are just what you’ve been missing! Soft, tender and with the irresistible pull of mozzarella with every mouthful, they’re the perfect snack or starter to feed your loved ones.

The new Marion’s Kitchen meal kits are available now in Australia at Coles supermarkets.

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Bao Bun Mix • BBQ Pulled Pork • Buns • Chicken • Fried chicken • Meal Kits • Pork • Signature Fried Chicken

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Fried Chicken Laab San Choy Bow

Marion Grasby — Mon, 22 Aug 2022 09:48:03 +0000

Fried Chicken Laab San Choy Bow

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Fried Chicken Laab San Choy Bow

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Season the chicken pieces with some salt and let it sit for 15 minutes. Meanwhile, toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Set aside.

To make the dressing, combine ingredients in a small bowl. Set aside for later.

Fill a saucepan or wok to about one-third capacity with the vegetable oil and place over high heat until the oil is hot (325°F/165°C, or when a wooden spoon dipped into the oil forms small bubbles). Add flour to a large bowl or tray, then empty in the chicken pieces. Toss to coat evenly on all sides. Working in batches, shake off excess flour from the chicken and carefully slide the pieces into the oil. Cook for 3–4 minutes or until golden and cooked through. Transfer to a tray lined with paper towel to drain. (For extra crunch, you may want to double fry the chicken by returning the cooked pieces to the hot oil for a second round. If so, they’ll need a further 3 minutes or until the chicken is deeply golden and crispy. Otherwise continue to the next step.)

Place the warm chicken, shallots and rice powder in a large bowl and stir to combine. Then add the dressing and mix. Add the mint, coriander and spring onion and toss until well combined.

Transfer chicken mixture to a serving bowl. To serve, place individual lettuce leaves on a serving plate and top with chicken mixture. Sprinkle with extra red shallot and fried chilli, if using.

Notes:

– Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture.

– Sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out.

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30-minute meals • Appetisers • Best-ever chicken recipes • Chicken • Chinese cuisine • Dinner • Dinner Party • Eat with your hands • Fried chicken • Healthier • Holiday season • How-to • Lunch • Make ahead meals • Meal Kits • Party food • Salads • Thai cuisine • Weekend meals

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Nat L

2024-05-03

Tasty and easy to make!

I made this for dinner tonight. Only change was I air fried the chicken. It was tasty and easy to make. I would make this again in a heartbeat.

Manuel

2022-10-26

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All your recipes are amazing

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Mama Noi’s Thai Red Curry Fried Chicken

Marion Grasby — Fri, 17 Jun 2022 06:21:55 +0000

Mama Noi’s Thai Red Curry Fried Chicken

What do you get when you combine fried chicken and Thai curry, two of my all-time favourite dishes? Answer: fried chicken that’s given a Thai red curry kick thanks to a flavour-rich marinade. Crunchy, crispy, spicy and fragrant, one piece is never enough. The best part? It uses my brand new Marion’s Kitchen Thai Red Curry Paste!

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LEMONY GARLIC PRAWN RISOTTO

PREP TIME

5 minutes + 2 hours marinade

COOK TIME

25 minutes

SERVES

4

Ingredients

½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste

200ml (7 fl oz) coconut milk

2 tbsp fish sauce

8 chicken pieces (I like drumsticks and bone-in thighs the best)

1½ cup plain (all-purpose) flour

½ cup cornflour (cornstarch)

1 tsp baking powder

2 tsp sea salt, plus extra to sprinkle

1 tsp garlic powder

vegetable oil, for deep-frying

coriander (cilantro) leaves, to serve

sweet chilli sauce, to serve

Steps

In a large bowl, whisk together the Thai red curry paste, coconut milk and fish sauce. Score the chicken pieces 2-3 times before adding to the paste mixture. Cover and set aside for 2 hours or overnight if possible.

To make the chicken coating, place the plain flour, cornflour, baking powder, salt and garlic powder in a large bowl. Whisk to combine.

Pick up one piece of chicken and allow excess red curry marinade to drip off. Place the chicken into the flour mixture and toss to coat, pressing flour firmly onto the chicken. Transfer to a tray, then repeat with remaining chicken pieces.

Fill a wok or deep frying pan one-third full with oil. Heat the oil to 165°C (325°C) or until bubbles form when you dip a wooden spoon or chopstick into the oil. Add chicken pieces (do this in batches if necessary) and cook for 10-12 minutes, turning the chicken every so often, or until cooked through. Transfer chicken pieces to a wire rack set on a rimmed baking sheet to drain. Season with extra salt. Serve topped with coriander leaves and sweet chilli sauce on the side for dipping.

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Best-ever chicken recipes • Chicken • Comfort food • Curry Pastes • Dinner • Dinner Party • Eat with your hands • Family favourites • Fried chicken • How-to • Lunch • Make ahead meals • Thai cuisine • Thai Red Curry Paste • Weekend meals

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