Laksa Fried Chicken with Mint Sauce

By sarah_carroll

Ingredients

• Mint sauce:
• 1 kg chicken pieces
• veg oil for frying
• 75 g cornflour
• 75 g plain flour
• 90 g dessicated coconut
• Fried long red chili, steamed rice and garlic chives to serve
• Laksa curry paste
• 5 dried long red chillies, seeded
• 2 T dried shrimp
• 2 long red chilies, seeded
• 1 T fish sauce
• 2 onions, roughly chopped
• 5 macadamia nuts
• 2 garlic cloves
• 2 t finely grated ginger
• 2 stalks, lemongrass, white part only, roughly chopped
• 1 t ground coriander
• 2 t ground turmeric
• 60 ml peanut oil
• 1 T finely chopped vietnamese min or coriander leaves
• 80 ml rice vinegar
• 1 T caster sugar
• 2 T soy sauce
• 1 T fish sauce
• 1 Clove garlic, finely chopped
• 1 red bird's eye chilli, seeded and finely chopped

Details

Servings 4

Preparation

Step 1

Curry paste:
Place dried chillies and shrimp in separate bowls. Cover both with boiling water and soak for 20 minutes. Drain. Preicess chillies and shrimp with remaining ingredients in a fp to paste.
Place chicken pieces and curry paste in a plastic bag, Seal and rub chicken with paste to coa. Fridge overnight
To make mint sauce, place all ingredients in a jar and shake well to combine. Set aside.
Preheat oven to 160C. Reomve chicken from bag, leaving a coating of paste on the chicken. Fill a fryer with oil over medium heat to 160C. Combine flours, coconut and 2t salt in a bowl. Coat chicken and fry turning occasionally until golden. Transfer to baking pan and roast until done.
Scatter chicken with fried chilli and season with sea salt. Serve with mint sauce, rice and garlic chives.