Fried Chicken with Red Chilli Peppers

Name: Fried Chicken with Red Chilli Peppers (Kai Pad Mak Phet Deng)
Cuisine: Luang prabang
Ingredients: 8 large fresh red chilli peppers, cut lengthways, cored and seeded and soaked in cold water until they have lost most of their hot taste; 15 straight-bulbed spring onions—cut off the heads with some of the green parts; 1 chicken, washed and gutted—cut it into large pieces, the legs and breasts into two pieces each and the carcase into three; salt the pieces and sprinkle them with ground black pepper; chopped spring onion leaves; chopped coriander leaves; 1 ripe coconut, the meat grated and squeezed into two extractions of coconut milk—enough to cover the chicken pieces; salt, fish sauce and ground black pepper; pork fat; 1 small rice-bowl (i.e. 4 to 5) peeled shallots, fried in pork fat until golden and giving off a good aroma; ½ onion, sliced vertically

Kai Pad Mak Phet Deng

Preparation info

Difficulty
Easy

Appears in

Traditional Recipes of Laos

By Phia Sing

Published 1981

About

Ingredients

1 chicken, washed and gutted—cut it into large pieces, the legs and breasts into two pieces each and the carcase into three; salt the pieces and sprinkle them with ground black pepper
1

Asia
Laos
Main course
Side dish
Gluten-free
Spicy
Southeast Asia

Method

Heat 1 spoonful of pork fat in a frying-pan or a wok. When the fat is hot, put in the sliced onion and the chicken. Fry until the chicken pieces turn golden; then add the fish sauce and enough coconut milk to cover them. Leave over a low heat until the chicken pieces are well done,