krahom, khg winning

Fried Chicken Nompang Pâté

Above photo: The Khmer Alumni Association's mission is to promote the empowerment, success, and sustained engagement of alumni from Khmer student organizations as well as professionals in the Cambodian American community. We achieve our mission by implementing programs that support three areas

Above photo: The Khmer Alumni Association's mission is to promote the empowerment, success, and sustained engagement of alumni from Khmer student organizations as well as professionals in the Cambodian American community. We achieve our mission by implementing programs that support three areas

Servings: 4 • Prep time: 30 mins • Cook time: 30 mins • Total time: 60 mins

INGREDIENTS

  • 4 – 4 oz pieces Whole Chicken Thighs, boneless
  • 1 C Buttermilk
  • 1 T Krahom Hot Sauce
  • 1 T Soy Sauce
  • 2 C Rice Flour
  • 1 T Salt
  • 2 T Fresh Black Pepper
  • Frying Oil
  • 1 French Bread Loaf
  • 4 Oz Yeak Pâté
  • 2 C Yeak Cole Slaw

INSTRUCTIONS

  1. In a bowl, combine the chicken thighs, buttermilk, soy sauce, and Krahom hot sauce, marinate for 1 hour.  
  2. In a medium-size pot over high heat, bring vegetable oil to 400 F. 
  3. Mix rice flour, salt, and pepper
  4. Remove chicken from the buttermilk marinade, and coat the chicken with the flour mixture, shake off excess flour. 
  5. Fry each piece for 7 to 10 minutes, until golden and crispy. Remove from oil and let it rest for 5 minutes.
  6. To build the sandwich: cut open the French loaf and toast, spread the pate on both sides, lay on the fried chicken, top the chicken with the cole slaw.