Burmese

Coriander and Paprika Burmese-Style Fried Chicken

Name: Coriander and Paprika Burmese-Style Fried Chicken
Total time: 14 min
Yield: 4 servings
Cuisine: Burmese
Ingredients: 4 chicken thighs; 1 tbsp soy sauce; 1 tbsp fish sauce; 1 tbsp ginger, grated; 1 tbsp garlic, minced; 1 tbsp coriander seeds, ground; 1 tbsp cumin seeds, ground; 1 tbsp chili powder; 1 tbsp oil; salt to taste; flour for coating; 1 tsp ground coriander; 1 tsp smoked paprika

A smoky and fragrant blend of coriander and paprika for added depth.

14 minutes4 servings

Method

Before frying, mix coriander and paprika into the marinade before adding the chicken.
In a bowl, mix soy sauce, fish sauce, ginger, garlic, coriander, cumin, chili powder, oil, and salt.
Add chicken thighs and marinate for at least 1 hour.
Dip chicken in flour, shaking off excess. Heat oil in a deep fryer or pan to 180°C (350°F).
Fry chicken until golden brown and crispy, about 10-12 minutes. Check internal temperature for poultry: 74°C (165°F).

Mains Chicken

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