What is it that makes Buddha Ruksa's crispy garlic chicken so tasty!? Anyone know the cooks?
I'd love to crack (har) the recipe!
So far I think it's
garlic (of course)
fish sauce
pepper flakes
chili oil (or maybe the wok oil just turns red because of the chili)
lime or lemon juice - can't decide
soy - tho' that might make it too salty
sugar - it is a little sweet, maybe brown sugar?
cilantro/coriander
cumin?
fried basil
Any connoisseurs/cooks out there with thoughts?
johnnyblegs
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You are so right. It is so the crack. I'm pretty sure the chicken is marinated, fried then tossed in a little glaze of deliciousness. So crispy and so good! My favorite at Buddha....well the curry's are really good too, but the garlic chicken is the best.
Irukandji
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I haven't had the BR version, but got off the light rail in the International District and went into Harry's Restaurant (five letters, starts with H, hole in the wall...) and ordered their crispy chicken and it was SPECTACULAR. Crispy basil chicken from nirvana.
Garden_nymph
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A dear friend of mine also refers to it as "crack chicken" stating that once you eat it, you'll be addicted! She says that even cold, in the morning, she can't resist her leftovers, popping them in her mouth like popcorn... very funny! I agree it is amazing. That and the pumpkin curry are my favorites.
Here is a recipe I found, but have never tried to make http://www.templeofthai.com/recipes/basil_chicken.php
I saw that recipe and might have to try something similar. I totally forgot about the sweet version of soy sauce.
Garden_nymph: Your friend actually has leftovers? I've bought it for lunch a couple time and planned to save some for dinner or the next day's lunch, and before I know it, it's gone. Maybe I should get two orders. Or maybe not.
Garden_nymph
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Get two orders, it tastes even better the next day!
I think that's probably pretty close MargL! Also, I think EVERYONE in WS calls it Crack Chicken. Everyone I know does. Irukandji- what are you waiting for???
I believe that one of the magical ingredients are the crispy basil leaves. A chf at an other Thai place told me he made them by dipping the leaves in a solution of water and riceflower. Then patting dry so excess water is removed, and then frying them. The starch left behind by the solution is what helps them keep thier shape.
MrJT
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It's the magical pixie dust that they import from Thailand.
nuni
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we usually order to go and my husband has called in and accidentally asked for "crack chicken" and they knew what he was talking about. :)
They might as well print it on the menu that way. The name has stuck.
yup :) They always laugh when I order it. One night, our lovely server said 'try the crack salmon, it's even better". So we did. And she was right.
:)
guidosmom
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We don't usually eat meat, but are very tempted to try this after hearing all about it!
I wonder if they could do it with tofu... worth asking - the sauce is -very- good!
dhg
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They DO make a wonderful Crispy Garlic Tofu. We've ordered it many times. They could produce a small menu of just crispy garlic items because we've even had broccoli done this way.
As for the recipe, I'd be very interested because I always imagined that tamarind was a major ingredient.
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