By: Joanna LaBounty
Living out in the mountains means I have the advantage of wild game in my backyard, and all the acreage I want to grow fresh herbs, fruits, and vegetables, but also the disadvantage of very limited restaurants to dine out at ― and forget ever being able to call for takeout! This means is when I am craving Thai food, which I often am, I can either make the long drive to the nearest town or simply whip it up in my own kitchen.
Ingredients
1/3 Cup Warm Water
1/2 Cup Sugar
2 Limes
1/3 Cup Fish Sauce *
4 -6 Cloves Garlic, Minced
Pinch or Two Chili Flakes
4 Small Breasted Birds (partridge or grouse) or 2 Turkey Breasts, Cut into bite-sized pieces
1 Tsp Baking Powder
1 Cup Flour
1 Cup Ice Cold Water
Oil for Frying
Directions
Marinade
In a large bowl combine warm water with sugar. Stir to dissolve the sugar. Next add in the juice of the limes, fish sauce, minced garlic, and chili flakes. Stir to combine all the ingredients. Add in cut-up bird of choice ensuring each piece is evenly covered. Cover and refrigerate for at least 30 minutes but up to 4 hours.
In an additional bowl, combine flour and baking powder. Stir in ice-cold water until just combined, adding additional water if needed. The batter should be on the thinner side. Set aside (but keep cool).
Fill a large pot with oil over medium-high heat to 375 degrees. As the oil is heating up, remove meat from the marinade (reserving the marinade as this becomes the sauce to coat the bird with) and toss the bird in the batter in small batches to coat.
Begin frying as soon as the oil reaches temperature.
Sauce
In a large frying pan over medium-high heat add in the leftover marinade. Bring it to a boil and allow to reduce down by half and thicken slightly.
Once all the bird is fried, add into the frying pan with the sauce and toss to evenly coat. Serve and enjoy!
*Fish sauce is used in so many Asian dishes and can be found even in my small mountain town grocery store. It really cannot be substituted out.
