Who doesn't love the irresistible crunch of perfectly fried chicken? This recipe for Chicken Thighs in Rice Batter offers a delightful twist on the classic, creating a coating that's not only incredibly crispy but also naturally gluten-free. By using rice flour, we achieve a light, airy batter that fries up to a beautiful golden-brown. The secret to the juicy, tender meat inside is pre-boiling the chicken in a fragrant broth, which infuses it with flavor and ensures it's cooked to perfection. Get ready to discover your new favorite way to make fried chicken!
Chicken thighs in rice batter.
Ingredients for Chicken Thighs in Rice Batter
- 500-600 g chicken thighs
- 2 eggs
- 2-3 tablespoons rice flour
- 1/2 teaspoon ground turmeric
- vegetable oil for frying
- chicken broth
- potato or rice starch
- spices and roots for the broth
- salt to taste
How to Cook Chicken Thighs in Rice Batter
Boiling the chicken.
It's best to chill the batter ingredients well.
Breaking chicken eggs into a deep bowl.
Boil the chicken. Place the chicken thighs in a pot. Add a crushed garlic clove, an onion, a few bay leaves, black peppercorns, and parsley roots and stems. Salt to taste, then pour in cold water so that it covers the chicken by 2-3 centimeters. Bring to a boil, then simmer over low heat for 50-60 minutes.
Remove the cooked chicken from the pot. Strain the broth through a sieve, let it cool to room temperature, and then place it in the refrigerator. It’s best for the batter ingredients to be well-chilled.
Prepare the batter. Crack the chicken eggs into a deep bowl and salt to taste.
Whisking the eggs with salt.
Whisk the eggs with salt. You don’t need foam, just enough to combine the yolk and white.
Adding some rice flour to the bowl.
Adding ground turmeric.
A thin layer of starch helps the batter adhere better to the meat.
Add some rice flour to a bowl. Gradually add the whisked eggs and a little cold chicken broth, mixing with a whisk to avoid lumps. If you have a blender, you can combine the flour, eggs, and half a cup of chicken broth and blend until smooth.
Add the ground turmeric and quickly mix to form a thin batter, similar to the consistency for thin pancakes.
Pat the boiled chicken thighs dry with a paper towel. In a separate bowl, add potato or rice starch. Place the chicken in the starch and coat it evenly. A thin layer of starch will help the batter adhere better to the meat.
Dredging all four thighs in starch.
Dredge all four thighs in the starch and place them on a cutting board.
Once the oil is hot, dip the chicken thighs in the batter.
Frying over high heat.
Carefully flip the chicken once the batter is nicely browned.
Pour vegetable oil for frying into a wide, heavy-bottomed skillet, ensuring the oil is at least one centimeter deep. Heat the oil until it’s very hot. Once the oil is ready, dip the chicken thighs into the batter.
Place the battered chicken thighs into the hot oil, leaving space between them. Fry over high heat.
Carefully flip the chicken once the batter is nicely browned. Fry until golden on the other side.
Removing the chicken from the skillet onto a paper towel.
Remove the chicken from the skillet and place it on a paper towel for a couple of minutes to allow the excess oil to be absorbed.
And there you have it—beautifully golden and crispy chicken thighs that are sure to be a hit with everyone! The light rice batter gives them a unique crunch that's simply addictive. Serve them hot with your favorite dipping sauce, a fresh green salad, or a side of steamed rice for a complete and satisfying meal.
**Pro Tip:** Don't discard the flavorful chicken broth! You can use it as a base for a delicious soup or sauce. Let it cool, store it in the refrigerator or freezer, and enjoy its rich taste in other dishes. Enjoy your cooking!
0 comments