Soi Polo Chicken Thighs
"There is a restaurant on the outskirts of Bangkok called Soi Polo. When I was there taping my TV show, I went to this restaurant three times for this dish. Fried garlic, fried shallots, and spice-infused chicken made it impossible to stay away! Seems others agree with me. The restaurant has become world famous for this chicken. Here’s my version for you." —Todd English
- 1 cup soy sauce or tamari
- 3 tablespoons sweet rice wine
- 3 tablespoons brown sugar
- 2 tablespoons dark sesame oil
- 1 tablespoon fresh ginger, chopped
- 8 skin-on, boned chicken thighs (about 3 lb.)
- Vegetable or canola oil
- 1 1/2 cups shallots, thinly sliced (about 5 large)
- 1 cup all-purpose flour
- 3 tablespoons garlic, thinly sliced (about 5 cloves)
- 1 jalapeno pepper, thinly sliced
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons fresh cilantro, chopped
- Whisk together first 5 ingredients in a shallow dish or zip-top plastic freezer bag; add chicken, turning to coat. Cover or seal, and chill 30 minutes to 3 hours.
- Preheat oven to 375°. Lightly grease a 13- x 9-inch baking dish. Remove chicken from marinade, discarding marinade. Place chicken, skin sides up, in prepared baking dish. Bake at 375° for 40 minutes or until done and skin is golden brown.
- Meanwhile, pour oil to a depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Lightly dredge shallots in flour, shaking off excess. Fry shallots, in batches, 1 to 2 minutes or just until crispy. Drain on a paper towel-lined baking sheet. Repeat procedure with garlic and jalapeño pepper. Sprinkle shallots, garlic, and jalapeño pepper generously with salt and pepper to taste.
- Divide chicken among individual serving plates. Sprinkle with shallots, garlic, jalapeño pepper, and cilantro. Serve immediately.
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