Thai Fried Chicken
Best Thai fried chicken recipe. Coat the chicken with rice flour and then fried it to golden brown. This Thai fried chicken recipe is the best!
2 lbs chicken (drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves of garlic (peeled and pounded)
2 tablespoons cilantro roots (use the bottom part of the stalks, without leaves)
1/2 tablespoon ground black pepper
1 teaspoon sea salt (large-grained) or kosher salt
2 tablespoons oyster sauce
4 tablespoons fish sauce
Oil for deep-frying
4 tablespoons all-purpose flour
4 tablespoons corn starch
4 tablespoons rice flour
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 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.
When ready, heat up a pot of cooking oil or deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a deeper plate. Transfer the chicken out of the ziploc bag and coat lightly and evenly with the flour. Shake the excess flour off.
Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but still retains the natural “juice” of the chicken). 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 chili sauce.
When I first read this fried chicken recipe post on Chez Pim, I knew immediately that it’s a keeper.
I am addicted to these perfectly-fried, golden, crispy and flavorful fried chicken in Thailand. As a matter of fact, I was laying over in Bangkok recently and had no less than 3 servings of fried chicken from 3 different street vendors. I wanted to prove a point if these fried chicken all taste equally good. The answer is an absolute yes; fried chicken in Bangkok is impossibly delicious.
Now, let’s get to the secrets of making fried chicken very crispy. My uncle taught me to use all-purpose flour + corn flour + rice flour in equal portions to coat the chicken (or fried bananas in that matter) and you will have very crispy skin that sticks to whatever you are frying!
These fried chicken are great with Thai sweet chili sauce which you can buy from Asian stores. To freshen up the “flat” taste of bottled sweet chili sauce, I added some chopped cilantro leaves and lime juice to give it some extra zing.
So, there you have it, a perfect and crispy fried chicken recipe. Enjoy!