Fish Sauce Lime Fried Chicken Thighs

This fried chicken takes 2 days to make, but the steps are simple, definitely worth the time.  I like cooking the marinated chicken first and then deep frying the next day.  I like the saltiness from the fish sauce and the fresh kick from the lime and garlic.  The light batter makes a nice crunch.

Ingredients

Day 1

  • 10 pounds bone in chicken thighs
  • 2 cup fish sauce
    1⁄2 cup rice wine vinegar
    1⁄2 cup monk fruit
    2 cup water
    1/4 C lime juice
    1/4 C sambal Olek or chili garlic sauce
    1/4 C minced garlic 

Directions

  1. Combine the marinade ingredients with the chicken.
  2. Set overnight in the refrigerator.

Ingredients

Day 2

  • 1 1/2 C Mochiko (Japanese rice flour)
  • 1 3/4 C cold water
  • Cooking oil

Directions

  1. Set oven to 350F.
  2. Place marinated chicken on pan and bake for 30-40 minutes.
  3. Cool in the refrigerator until chilled.
  4. Combine 1 1/2 C mochiko and cold water to a thin consistency.
  5. Coat the chicken in the mochiko batter.
  6. Deep fry between 340-350F about 5 minutes and drain on wire rack.
  7. Reheat in an air fryer for a crispy bite.

 SAUCE optional

  • 1 1⁄2 cups fish sauce
    1 T minced garlic
    1 T minced ginger
    1/3 C rice vinegar
    3/4 C honey
    1 1/2 T lime
    1/3 C Sriracha