Name: Cumin and Lime Singaporean Fried Chicken Thighs with Spicy Fermented Tofu Sauce
Total time: 42 min
Yield: 4 servings
Cuisine: Singaporean
Ingredients: 6 chicken thighs; 1 cup all-purpose flour; 1 egg; 1/2 cup milk; 2 tbsp fermented tofu paste; 1 tbsp chili paste; 1 tbsp soy sauce; 1/4 cup chopped fresh basil; 1 tbsp toasted sesame oil; 1 tsp ground cumin; 1 tbsp lime juice

A warm, earthy note with a bright lime finish, adding depth to the sauce and chicken.

Method

Before mixing the sauce, add ground cumin and lime juice to the fermented tofu paste, chili paste, soy sauce, and sesame oil. Continue as per steps.
Preheat oven to 180°C (350°F). Mix flour, egg, and milk to make a wet batter.
Dip chicken thighs in batter. Fry in hot oil until golden brown and crispy.
In a bowl, mix fermented tofu paste, chili paste, soy sauce, and sesame oil for the sauce.
Serve chicken with sauce and fresh basil on top.
Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.