thai fried chicken

Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good!

Thai Fried Chicken

lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces

garlic,

cilantro roots

sea salt, large-grained or kosher salt

fish sauce

oyster sauce

black pepper

all-purpose flour

cornstarch

rice flour

Clean the chicken and pat dry with paper...

Clean the chicken and pat dry with paper towels.

Use a mini food processor or a mortar...

Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.

Add the paste, fish sauce, oyster sauce, ground...

Add the paste, fish sauce, oyster sauce, ground black peppper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.

When ready, heat up a pot of cooking...

When ready, heat up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat evenly with the flour mixture. Shake the excess flour off.

Drop the chicken gently into the oil and...

Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but remains juicy). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.

Serve the fried chicken immediately with Thai sweet...

Serve the fried chicken immediately with Thai sweet chili sauce.

This Thai Fried Chicken takes the same incredible flavours and texture of Hat Yai Fried Chicken and brings them into the comfort of your own home!

2.5lb / 1.2kg bone

Garlic, (peeled)

tbsp Light Soy Sauce

tsp Oyster Sauce

Sugar

tsp EACH: Salt, White Pepper, Black Pepper

Tempura Batter ((see notes))

/ 180 milliliters COLD Soda Water ()

tsp Chicken Boullion Powder/Oxo Cube

Ice Cubes ((optional))

/ 750 milliliters-1litre Vegetable Oil, (for deep frying)

Shallots, (finely & evenly diced (to make crispy shallots))

Sticky Rice

Thai Sweet Chilli Sauce

Paste

In a pestle and mortar add 5 cloves of garlic, 1/4cup roughly diced coriander/cilantro roots &amp; stems, 1 tsp sugar and 1/2 tsp salt, white &amp; black pepper. Grind into a smooth paste.

Marinate

Scoop into a large mixing bowl and stir in 1 tbsp soy sauce and 2 tsp oyster sauce. Add in chicken pieces and coat with your hands. Really rub the marinade into the meat. Pop cling film over the top and place in the fridge. I recommend a minimum of 4 hours, but marinate for as long as you have time for (best results over night).

Shallots

Meanwhile, place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side.

Fry Shallots

Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry them fairly low and slow to bring out as much moisture as possible, so they turn out extra crispy. Fry until they start turning from a light golden colour, to a slightly deeper brown. These go from perfect to burnt VERY quickly. Once cooked remove and lay on paper towels.

Dredge Chicken

Heat up oil to 175C/350F. In a medium sized mixing bowl mix together tempura batter and chicken powder. Pour in COLD soda water and stir until the lumps smooth out. You want the consistency like heavy/double cream. Take a piece of chicken and coat in the batter, then carefully lower into the oil. You&#039;ll need to do this in batches of 3-4. I usually pop an ice cube in the batter to keep it cold. The colder it is the crispier the chicken will be.

Fry Chicken

The temp will drop to around 165C/330F, and that&#039;s fine, just keep it on that heat. Depending on the size of the chicken pieces it&#039;ll take around 5-8mins on each side. Once cooked rest on cooling rack with paper towels underneath. You want the chicken to be brown and crispy on the outside, with the centre piping hot (internal temp 165F/75C - take into consideration it continues cooking slightly once out the oil). See notes if at all weary.

Serve

Season the chicken with a final pinch of salt (optional) and serve with crispy shallots on top with sweet chilli sauce on the side. Enjoy!

This Thai Fried Chicken takes the same incredible flavours and texture of Hat Yai Fried Chicken and brings them into the comfort of your own home! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/thai-fried-chicken/

INGREDIENTS

Marinade:

2.5lb / 1.2kg bone in skin on Chicken Pieces, patted dry with paper towels (drumsticks and thighs work best)
5 cloves of Garlic, peeled
1/4 cup roughly chopped Coriander/Cilantro Roots & Stems, washed as necessary (see notes)
1 tbsp Light Soy Sauce
2 tsp Oyster Sauce
1 tsp Sugar
1/2 tsp EACH: Salt, White Pepper, Black Pepper

Batter:

1 cup / 128g Tempura Batter (see notes)
3/4 cup / 180ml COLD Soda Water
1 tsp Chicken Boullion Powder/Oxo Cube
1-2 Ice Cubes (optional)
3-4 cups / 750ml-1litre Vegetable Oil, for deep frying

To Serve:

4 Shallots, finely & evenly diced (to make crispy shallots)
Sticky Rice
Thai Sweet Chilli Sauce

🍴METHOD🍴

In a pestle and mortar add 5 cloves of garlic, 1/4cup roughly diced coriander/cilantro roots & stems, 1 tsp sugar and 1/2 tsp salt, white & black pepper. Grind into a smooth paste.

Scoop into a large mixing bowl and stir in 1 tbsp soy sauce and 2 tsp oyster sauce. Add in chicken pieces and coat with your hands. Really rub the marinade into the meat. Pop cling film over the top and place in the fridge. I recommend a minimum of 4 hours, but marinate for as long as you have time for (best results over night).

Meanwhile, place your diced shallots between two paper towels. Firmly press down with your hands to squeeze out as much moisture as possible. Place to one side.

Heat up oil in a large pot to 120C/250F and add in your shallots. Make sure the heat does not creep any higher, you want to fry them fairly low and slow to bring out as much moisture as possible, so they turn out extra crispy. Fry until they start turning from a light golden colour, to a slightly deeper brown. These go from perfect to burnt VERY quickly. Once cooked remove and lay on paper towels.

Heat up oil to 175C/350F. In a medium sized mixing bowl mix together tempura batter and chicken powder. Pour in COLD soda water and stir until the lumps smooth out. You want the consistency like heavy/double cream. Take a piece of chicken and coat in the batter, then carefully lower into the oil. You'll need to do this in batches of 3-4. I usually pop an ice cube in the batter to keep it cold. The colder it is the crispier the chicken will be.

The temp will drop to around 165C/330F, and that's fine, just keep it on that heat. Depending on the size of the chicken pieces it'll take around 5-8mins on each side. Once cooked, rest on cooling rack with paper towels underneath. You want the chicken to be brown and crispy on the outside, with the centre piping hot (internal temp 165F/75C - take into consideration it continues cooking slightly once out the oil). See notes if at all weary.

Season the chicken with a final pinch of salt (optional) and serve with crispy shallots on top with sweet chilli sauce on the side. Enjoy!

As always, for full nutrition, guidance and recipe notes head to the full blog post: https://www.dontgobaconmyheart.co.uk/thai-fried-chicken/

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This Thai Fried Chicken recipe produces tender, juicy chicken wings with incredibly crispy shells.  It is quick and easy to make and turns out great every time.  Dare I say it, this is the best Thai Fried Chicken we&#039;ve had!

Thai Fried Chicken | Gai Tod | ไก่ทอด

tbsp Gogi tempura flour

tbsp rice flour

water

tsp salt

tsp baking soda

tbsp fish sauce

chicken wings

chicken dipping sauce (Nam Jim Gai)

cucumber ((optional))

Fill a large pot or wok with canola oil about 3/4 inch deep.  Turn the heat on to medium-high and allow the oil to heat up while preparing the chicken.

Place your chicken wings in a bowl and rinse thoroughly with running water.  Pour off any remaining water.  Add the fish sauce.  Using a fork, poke the chicken wings to allow the fish sauce to permeate the skin.  Set aside to prepare the batter.

Combine all dry ingredients for the batter (Gogi flour, rice flour, salt, baking soda), then add water.  Mix until the batter is smooth without lumps.

Once your oil is ready for frying, coat your marinated chicken wings with the batter and place in the hot oil.  Allow to fry for 12-15 minutes until the chicken is thoroughly cooked and the outside is a crisp golden brown.  Take the chicken wings out and place on a paper towel lined plate.

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Top 3 thai fried chicken recipes from across the web

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Thai Fried Chicken

Thai Fried Chicken

Thai Fried Chicken | Gai Tod | ไก่ท...

The most viewed thai fried chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine