Marinated Corn-fed Chicken with Thai Issan Chilli Sauce
1.2 to 1.5kg whole corn-fed chicken
Sunflower or corn oil, for cooking
FOR THE MARINADE
4 tbsp oyster sauce
3 tbsp soy sauce
1 tbsp white sugar
2 cloves garlic, peeled and chopped
1 kaffir lime leaf, torn
2 inch piece ginger, peeled and chopped
½ tsp white pepper powder
2 piece coriander root, chopped
FOR THE ISAAN CHILLI SAUCE
2 tbsp fish sauce
Juice of 2 limes
1 tbsp water
2 tbsp tamarind juice
1 tsp ground rice powder
1 tsp dry red chili powder
1 tsp white sugar
½ red onion, peeled
1 tsp chopped Thai parsley
1 tsp chopped spring onion
1 Preheat the oven to 190C. Cut the chicken in half through the back bone, each half will have a leg, breast and wing.
2 Place the chicken in a mixing bowl and add the oyster sauce, soy sauce, sugar, garlic, kaffir lime, ginger, pepper and coriander root. Mix well, cover with cling film and leave to marinade for a minimum of 12 hours or ideally overnight.
3 To make the Isaan chilli sauce: add all the ingredients into a bowl and mix well.
4 Heat a pan on the stove, add a little oil. Take the chicken from the marinade and remove any excess. Place into the pan, skin side down, and sear until the skin is golden brown. Turnover and repeat.
5 Place the chicken into the oven for 20 minutes. Stick a small knife into the thickest part of the chicken, usually the thigh, and if the juices run clear it’s cooked. If it’s still a little pink leave in the oven until the juices run clear. Once cooked, remove from oven and leave to rest for 5 minutes.
6 Cut the leg away from the breast, drizzle a little of the sauce over the chicken and serve the rest in a bowl.
This meal is perfect for any day of the week, the chicken is moist and flavoursome and the sauce adds a kick to the dish. It’s great if you’re having friends around for a barbeque; cook the chicken halfway in the oven and then finish on the grill.