Easiest Way to Make Perfect Southern Thai-style Roast Chicken

Southern Thai-style Roast Chicken. Southern Thai-style Roast Chicken 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. Take the chicken out of the oven and remove the foil.

Roast chicken infused with Thai herbs. Add tasty Thai flavours to your holiday table without it clashing with other traditional Western-style side dishes! And this Southern Thai Chicken which is quite different because it has turmeric in it, and no lemongrass. You can cook Southern Thai-style Roast Chicken using 17 ingredients and 9 steps. Here is how you cook it.

Ingredients of Southern Thai-style Roast Chicken

It's 1 kilogram of (about 2.2 pounds) chicken pieces (skin-on breasts, wings, drumsticks etc.).
Prepare 1 tablespoon of white pepper.
It's 1/2 teaspoon of black pepper.
You need 1 teaspoon of coriander seeds.
It's 3 of coriander roots.
It's 1 teaspoon of cumin.
Prepare 8 of shallots.
You need 6 cloves of garlic.
You need 1 1/2 tablespoon of oyster sauce.
Prepare 1 1/2 tablespoon of soy sauce.
It's 1 tablespoon of brown or granulated sugar.
Prepare 1/2 teaspoon of salt.
Prepare 1/4 cup of all-purpose flour (optional).
You need 2 tablespoon of limewater (optional).
It's of Fried shallots (to serve).
Prepare of Steamed glutinous rice (to serve).
You need of Sweet chili sauce (to serve).

Thai Grilled Chicken (Gai Yang) is the other popular type of chicken in Thailand. Place chicken in a roasting tin lined with foil. Spread the marinade over the chicken. Take the chicken out of the oven and remove the foil.

Southern Thai-style Roast Chicken step by step

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..
Using a mortar and pestle or a food processor, grind together white and black pepper, coriander seeds and roots, cumin, garlic and shallots..
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..
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..
Preheat oven to 225°C(437°F).
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..
Transfer the chicken to the lightly-oiled baking sheet and bake until done, 20-30 minutes..
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..
Serve the chicken over sticky rice, topped with fried shallots and with sweet chili sauce on the side..

Use a brush to baste the chicken with the cooking juices. Don't marinate the chicken for longer than an hour or it will be too salty. Don't crowd the pot when frying. Cook only one-third of the chicken at a time so the temperature of the oil won't drop drastically, which leads to greasiness. Notes Makrut lime leaves are widely used in Thai cooking because they're wonderfully aromatic.