4 Milk Buns
4 x 150gr chicken thighs with skin on
2tbs good quality fish sauce
500gr plain flour
250gr corn flour
1tbs baking soda
1tbs finely ground white pepper
1tbs good quality salt
1tsp toasted and ground coriander seeds
1tsp toasted and ground fennel seeds
1tsp garlic powder
1Lt neutral oil for frying (i.e. rice bran oil, grapeseed oil, sunflower oil)
1 deep wok or med saucepan at least 10cm deep
1 long handled slotted spoon
1 baking rack
- Marinate the chicken thighs in fish sauce and rest covered with a tea towel in the fridge. Rest for an hour.
- Mix all the dry ingredients together and dry whisk until well incorporated, separate into two bowls in equal parts. Add 200mls of iced water to one of the flour mix, using your hands mix until not lumpy (you can make your wet mix a couple of hours or days in advance)
- Set aside both bowls close to where you will be frying.
- Heat up oil in wok/saucepan until the oil starts to ripple on the surface. You can test if it is ready or not by dropping a bit of the batter into the oil, if it rises rapidly to the top and expands instantly it is ready.
- Dredge the chicken through the wet batter mix then coat lightly through the dry mix. Slide gently into the oil and fry one at a time unless your wok or saucepan is large enough to cook multiple pieces- not touching and totally submerged.
- Using a slotted spoon keep the chicken submerged or if you can’t submerge it keep bathing the oil on the top. After about 3 and half minutes gently turn the chicken thigh upside down with the slotted spoon and fry for another 3 minutes.
- Around the 6 minutes mark it should start to take on a golden crust. It will be well done at 7 minutes- lift out with the slotted spoon and drain excess oil at the edge of the wok/saucepan. Rest on a baking rack.
Building the burger from the bottom up
- Spread the Nahm prik pao (smokey chilly jam) on the bottom bun
- Fried chicken
- Iceberg lettuce- cup side up
- Som dtum (green papaya salad)
- Crown with the top bun and eat straight away