Craving a truly unforgettable meal? Prepare yourself for Palace-Style Fried Pork & Chicken, a recipe that elevates the classic fried dish to regal heights. This isn't your average greasy takeout; we're talking incredibly crispy, juicy meat with a flavor profile so complex and satisfying, it's fit for a king (or queen!). We'll unlock the secrets to achieving that perfect balance of crunchy exterior and succulent interior, using a unique marinade and double-frying technique passed down through generations. Forget everything you think you know about fried chicken and pork – this is a culinary experience unlike any other.
Get ready to transform your kitchen into a royal culinary court with this irresistible recipe. From perfectly seasoned meats to the ideal frying temperature and timing, we'll guide you every step of the way, ensuring your Palace-Style Fried Pork & Chicken turns out flawlessly. Ready to begin your culinary journey? Let's dive into the detailed, step-by-step instructions!
Tools Needed
- Measuring spoon
- Mortar and pestle (optional)
- Frying pan
Ingredients
- Pork (hip, with some fat): 2 kg
- Chicken breast: 1 kg
- White peppercorns: 2.5 spoons
- Garlic (Thai garlic): 7-8 spoons
- Coriander root: 7-8 pieces
- Roasted & ground coriander seeds: 1 spoon
- Pork belly powder: 2.5 spoons
- Salt: 0.5 spoon
- Oyster sauce: 250 grams
- Green-capped saucy sauce: 20 grams
- Coconut sugar or palm sugar: 180 grams
- Salty black bean sauce: 2.5 spoons
- Water: 5-6 spoons
- Baking soda: 1/3 - 1/4 spoon
- Vegetable oil: 3-4 spoons
- Chicken seasoning powder (optional)
Step-by-Step Instructions
Step 1. Prepare and Marinate
- Cut pork into strips, following or against the grain. Cut chicken breast into similarly sized pieces.
- Combine white peppercorns, garlic, coriander root, roasted coriander seeds. Divide into two portions for pork and chicken.
- Add pork belly powder, salt, oyster sauce, green-capped sauce, coconut sugar, black bean sauce, water, and baking soda. Mix well.
- Use the same marinade as the pork, or substitute with chicken seasoning powder.
- Marinate both pork and chicken overnight (or at least 3-4 hours).
Step 2. Fry the Pork
- Heat vegetable oil in a pan over medium-low heat.
- Add half of the marinade to the pan, and then add the pork. Fry until golden brown, adjusting heat as needed to prevent burning.
Step 3. Fry the Chicken
- Fry the chicken similarly, adding more sauce if necessary to keep it moist.
Step 4. Serve
- Serve hot with sticky rice.
Read more: Crispy Garlic Green Beans: A Mom's Recipe
Tips
- Using pork with some fat will make it more juicy when fried.
- Cutting meat against the grain makes it easier to eat.
- Don't add too much baking soda to the pork marinade.
- Adjust the amount of sauce to your preference for juicier results.
- The hip part of the pork is recommended for this recipe due to its affordability and juiciness.
Nutrition
- Calories: approximately 6000-7000
- Fat: 450-550g
- Carbs: 200-250g
- Protein: 400-450g
FAQs
1. Can I use other cuts of pork and chicken?
Yes! Bone-in or boneless thighs and breasts work best for both. Avoid very lean cuts, as they'll dry out.
2. How do I ensure the meat stays crispy?
Double frying is key! The first fry cooks the meat through, the second crisps it up perfectly. Also, make sure your oil is hot enough.
3. Can I prepare the marinade ahead of time?
Absolutely! Marinating for at least 30 minutes (or even overnight in the refrigerator) will result in more flavorful and tender meat.
With its perfectly crisp exterior and incredibly juicy interior, this Palace-Style Fried Pork & Chicken is a recipe guaranteed to impress. From family dinners to special occasions, this dish is a crowd-pleaser that will leave everyone wanting more. Now go forth and create your own culinary masterpiece!