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Thai Fried Chicken

Fried Chicken
Fried Chicken pictures (1 of 6)

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!

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46 COMMENTS... read them below or add one

  1. My Taste Heaven

    Fried chicken, fried chicken. I love fried chicken. I trust you that this recipe is good and will give it a try!

  2. Eating Penang

    In Penang, Belacan fried chicken is very popular and there are many hawkers selling them. Fried chicken is always a good family recipe that everyone enjoy.

  3. Adeline

    Thank you very much for this recipe to zing up the dull January we’re going through!!
    This creation is going to satisfy everyone in the house and lighten up their day!!

  4. Valerie Kuan

    Yummy fried chicken!! I love fried chicken but each time I deep fried there is still blood in the bones, what did I do wrong? What is cilantro roots? Thanks!

  5. Marc @ NoRecipes

    Looks great! I love Asian fried chicken. If you’ve never had it Korean fried chicken is amazing too (it’s sweet, garlicy and spicy and has a crispy glaze). There’s Japanese fried chicken (kara-age) which is soy and ginger marinated then dusted in corn starch.

  6. Ken

    Fried chicken is one of those dishes which is loved by everyone, regardless of your background and origin. And that’s why KFC created a huge fried chicken empire even though their fried chicken are just OK. Thanks for finding such a great fried chicken recipe and share with us. Love the fried chicken gallery too. Yummy!

  7. Bee Yinn

    Valerie – If there is still blood in the bones, it means they are not completely cooked, so put them back and dry for another minute or so. Cilantro = coriander. It’s the white part of the coriander stalks.

  8. Salt N Turmeric

    I started using rice flour to coat when i fry chicken after reading somebody’s blog who also refers to Chez Phim’s. They are crunchier. I like!

  9. Anonymous

    Great fried chicken photos. What you made should rival those chicken wings from chain restaurants. Applebee’s, Chili’s, Pizzahut, Domino’s, Hooter’s, or KFC, new Asian addition to menu?

  10. May

    First time here. Found your site through Google. I love all sorts of fried chicken and am tired with the same fried chicken recipe and wish to try new fried chicken recipes. Thanks for the tips about making fried chicken crispy. I can’t think of any American fried chicken that uses rice flour. I will have to try your fried chicken recipe soon. Thank you.

  11. Lingzie

    yum! this looks like a really good recipe!! supposed to be going on detox after all that CNY eating… but after seeing this post…. all detox plans flying out the window!

  12. Anonymous

    Delicious! I’ll try to use the same marinade to bake the wings.

    By the way, do you throw out the oil or do you reuse it again for cooking?

  13. Jane

    I actually made this for my family last night and we loved it (even my 3 yr old). I was hesitant about using fish sauce as a marinade thinking that it might be too salty and fishy. But with the cilantro and garlic, all the flavors were well balanced – Delicious! This will definitely be a regular on our menu. Thanks!!!

  14. joyce

    hey rasa…

    its me again…thnk you your recipe its really awesome…more power on your site…

    chandler, a,z

  15. Ine

    Only been to Thailand once and I’ve been looking for the recipe for the street fried chicken ever since. Now I’ve found it, major thanks ;) Tried this out, and it is every bit as good as the real thing :)

  16. Thomas


    I tried this fried chicken recipe to be served together with nasi lemak last night. I must say this has got to be the most delicious fried chicken I’ve ever eaten in my life. It’s really fragrant from each bite and certainly infused with the flavour of an authentic Asian fried chicken. Thank you so much for posting this recipe!

  17. VW

    Is there a substitute for cilantro roots? I live in Canada and I don’t think the stores sell cilantro roots, just the leaves.

  18. Caroline

    Tried this recipe for the first time today…. it really is sooooo goooood! My only regret is I didn’t cook more of it… it disappeared within minutes!

  19. David Sinclair

    I just got back from Thailand I travelled north to Chiang Rai and south to phuket and phi phi island, I loved the chicken that I got off the carts, but I can’t seem to find the recipe, to my taste I don’t remember tasting cloves or black pepper, it was just fried chicken, if some one could help me ,that would be great thanks, sincers \o.o/

  20. lilian

    i checked out chez pim’s recipe and it used rice flour only. Is your batter even cripsier if u use a combination of rice, all purpose and corn flour? Just asking ur opinion as i am definitely gonna try out these wings.

  21. lilian

    btw, i also read that adding baking powder or self rising flour produces a fluffier crispier batter? is this true?

  22. You know how much my family and my dotter loves the recipe. They “sapu” all!

    I marinated the chicken with cilantro, still taste wonderful!

    I substitute rice flour with tapioca flour, the chicken skin still remain its crunchiness after I left it in room temp for quite some time.

    Great recipe, thanks!

  23. Chris

    Your thai fried chicken recipe reminded me of my all-time favorite thai dish that I’ve only found in one restaurant, ever. It’s called Crispy Garlic Chicken and it’s quite famous among Seattleites. A well-rated restaurant in Seattle (called Buddha Ruksa) is the only place I’ve seen it and the locals call it “crack chicken” because its so addicting.

    This is a shot in the dark but I’m wondering, with your culinary genius, you could recommend something similar to it? It’s very similar to your thai fried chicken recipe as it is pieces of chicken that have been lightly floured and fried, and then mixed in a skillet with some type of chili past. It is not sweet. It is then garnished with fried basil leaves and a few sprigs of cilantro.

    If you are ever in Seattle, look it up! I made it at home once and it turned out almost identical to the restaurant version but I last the base recipe I began with and did not record my alterations to it. The second time I made it, it turned out horrible!

  24. mandy

    Tried this recipe yesterday and it was a hit. The marinate really gets into the chicken. I was not able to get the smooth texture as those in your pictures, not sure if it was because i didn’t use rice flour in the mix.

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