Spicy Shrimp Paste Chicken with Kaffir Lime Leaves Recipe, Its Flavor is Savory and Its Aroma is Tempting

Kapanlagi.com - The spicy shrimp paste chicken with kaffir lime leaves recipe is perfect for those who love dishes with savory, spicy flavors, and a kick of aroma. The combination of chili and shrimp paste makes it even more delicious, complemented by the kaffir lime leaves that provide a fresh and distinctive aroma.

The chicken that has been marinated until the flavors penetrate, then fried until crispy, makes the spicy shrimp paste chicken with kaffir lime leaves even more tempting. The outside is crunchy, while the meat remains juicy and savory. It’s best enjoyed with warm white rice!

Don’t worry about how to make it, because the spicy shrimp paste chicken with kaffir lime leaves recipe is quite practical to try at home. You can also adjust the amount of chili according to your taste, so it can be made just spicy enough without losing the savory flavor and distinctive aroma of the kaffir lime leaves.

1. Spicy Lime Leaf Chicken Recipe

Spicy Lime Leaf Chicken Recipe. (AI Generated)

Ingredients

• 500 grams of chicken thigh fillet, cut as desired
• 10–12 sheets of kaffir lime leaves, remove the stems and slice thinly
• 1 egg
• 5 tablespoons of all-purpose flour
• 3 tablespoons of cornstarch
• 1 teaspoon of salt
• 1 teaspoon of chicken broth or mushroom broth
• ½ teaspoon of ground coriander
• Sufficient cooking oil
• Ground Spices
• 7 cloves of garlic
• 8 curly red chilies
• 3–5 bird's eye chilies, adjust to taste
• 1 packet of shrimp paste
• 1–2 tablespoons of water or oil to help with the grinding process

How to Make

1.Prepare the Chicken and Kaffir Lime Leaves

Clean the chicken thighs, then cut them into smaller pieces so the spices can penetrate easily. Slice the kaffir lime leaves thinly and set aside.

2.Grind the Spices

Put the garlic, curly red chilies, bird's eye chilies, and shrimp paste into a blender or mortar. Grind until smooth. If using a blender, add a little water or oil to make it easier to process the spices.

3.Marinate the Chicken

Place the chicken in a container, then mix it with the ground spices and some of the sliced kaffir lime leaves. Add salt, broth powder, and coriander. Stir until all parts of the chicken are coated with the seasoning. Let it rest in the refrigerator for at least 30 minutes, or about 1 hour for better flavor absorption.

4.Prepare the Coating Ingredients

After the chicken has marinated, add the eggs and mix well. In another container, combine flour and cornstarch. Take the chicken pieces one by one, then coat them in the flour mixture until all surfaces are covered.

5.Fry the Chicken

Heat a sufficient amount of oil over medium heat. Fry the chicken in batches to keep the oil temperature stable and ensure the chicken cooks evenly. Cook until the outside is golden yellow and crispy, while the inside is perfectly cooked.

6.Add Kaffir Lime Leaves

Heat a little oil in a pan, then fry the remaining kaffir lime leaf slices briefly until fragrant and crispy. Add the fried chicken, then stir quickly so that the aroma of the kaffir lime leaves sticks to the chicken. Remove and drain.

7.Serve

Spicy kaffir lime chicken is ready to be served while warm. The combination of crispy chicken, the aroma of kaffir lime leaves, and the spicy and savory taste from the shrimp paste makes this dish perfect to enjoy with warm white rice.

2. Tips for Frying Chicken to Perfect Crispiness

1. Make Sure the Oil is Hot

Use enough oil so that the chicken can be fully submerged. Heat it over medium heat before adding the chicken so that the flour coating can seal immediately and create a crispy texture.

2. Don't Add Too Much Chicken

Fry the chicken in batches so that the oil temperature doesn't drop drastically. An overcrowded pan can make the chicken less crispy and unevenly cooked.

3. Use Medium Heat

Fry the chicken over medium heat until the outside is golden brown and the inside is cooked. If the chicken pieces are thick, reduce the heat so that the inside cooks without burning the outer layer too quickly.

4. Drain Well

After cooking, lift the chicken and drain until the excess oil is reduced. You can also place it on a wire rack so that the bottom of the chicken remains crispy.

5. Add Lime Leaves

To enhance the aroma, fry a few lime leaves briefly until fragrant and slightly crispy. Mix them with the chicken before serving to intensify the flavor of the lime leaves.

6. Serve While Warm

Spicy chicken with lime leaves and shrimp paste is best enjoyed immediately after frying. The outer texture is still crispy, while the aroma of lime leaves and the spiciness of the shrimp paste is more pronounced.

3. Questions About Spicy Lime Leaf Chicken Recipe

Which part of the chicken is best to use for this recipe?

Chicken thigh fillets are suitable because their texture is juicier and less likely to dry out when fried. However, you can also use wings or other parts of the chicken according to your preference.

How long should the chicken be marinated?

The chicken should be marinated for at least 30 minutes to allow the spices to penetrate. If you have more time, store it in the refrigerator for about 1 hour to achieve a stronger flavor.

How can the chicken stay crispy after frying?

Use a mixture of wheat flour and cornstarch, ensure the oil is hot, and fry the chicken in batches. Avoid overcrowding the pan to keep the oil temperature stable.

Can the amount of chili be adjusted?

Of course. Reduce the bird's eye chili if you want a milder taste or add more to your liking for a spicier chicken.

Do the lime leaves need to be fried first?

Not necessarily. Some lime leaves can be used during marination, while the rest can be briefly fried until fragrant to give a stronger aroma to the chicken.

(kpl/sel)