Khao Soi Fritters with Tamarind Chili Glaze

Instructions

1. 1

   Boil chicken thighs in water until cooked through, about 20 minutes. Reserve 50 ml of the cooking liquid. Shred the chicken.

   ~20 min
2. 2

   Soak wide rice noodles in hot water until pliable, then drain and cut into 1-inch pieces. Roughly chop the shredded chicken.

   ~15 min
3. 3

   In a food processor, combine shredded chicken, chopped noodles, red curry paste, coconut milk, turmeric, cumin, salt, sugar, and reserved chicken liquid. Pulse until a coarse mixture forms.

   ~5 min
4. 4

   In a separate mixing bowl, whisk together all-purpose flour, rice flour, and egg. Gradually add ice water, whisking until a thick batter forms. It should be thick enough to coat the back of a spoon.

   ~5 min
5. 5

   Gently fold the chicken and noodle mixture into the batter until just combined. Do not overmix.

   ~2 min
6. 6

   Heat vegetable oil in a frying pan over medium-high heat to 350°F (175°C). Carefully drop spoonfuls of the batter into the hot oil, about 2-3 tablespoons per fritter. Do not overcrowd the pan.

   ~10 min
7. 7

   Fry the fritters for 3-4 minutes per side, until golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels.

   ~8 min
8. 8

   While fritters are frying, prepare the glaze. In a small saucepan, combine tamarind paste, fish sauce, chili flakes, and lime juice. Heat gently over low heat, stirring until combined and slightly thickened. Stir in chopped cilantro.

   ~5 min
9. 9

   Drizzle the warm tamarind chili glaze over the hot fritters just before serving.

   ~1 min