Originally published in Jan 28, 2009, updated with new photos.
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I love fried chicken and some of the most flavorful fried chicken in the world are from Southeast Asia, for example, this crispy, moist, juicy and extremely delicious Thai fried chicken.
I learned this Thai fried chicken recipe from Chez Pim, a talented food blogger turned Michelin-star restaurateur. The recipe is easy, with very simple ingredients, and fail-proof.
These fried chicken rival the best ones from street vendors in Bangkok. They are best served with Thai sweet chili sauce which you can buy from Asian stores. Enjoy!
How Many Calories Per Serving?
This recipe is only 339 calories per serving.
Pairs well with:
Thai Fried Chicken Recipe
Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good!
Ingredients
Ingredients:
- 2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces
- 6 cloves garlic, peeled and pounded
- 2 tablespoons cilantro roots or use the cilantro stems, without leaves
- 1 teaspoon sea salt, large-grained or kosher salt
- 4 tablespoons fish sauce
- 2 tablespoons oyster sauce
- 1/2 tablespoon ground black pepper
- oil for deep-frying
Flour mixture:
- 4 tablespoons all-purpose flour
- 4 tablespoons cornstarch
- 4 tablespoons rice flour
Directions
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1Clean the chicken and pat dry with paper towels.
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2Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
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3Add 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.
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4When 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.
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5Drop 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.
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6Serve the fried chicken immediately with Thai sweet chili sauce.
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Dorothy Black
Wonderful and quite sophisticated! Tried this with my apricot freezer jam as a dip on the side. Didn’t need it because the chicken was: crisp, well flavored, and juicy. As a cook, I can never leave well alone, I fried it once, let it cool, and fried it again after adding a little more coating. It was very nice but I think frying it one time is better. What I might try is to fry it once and only cook the chicken part of the way, drain, cool, blot, and then finish in the air fryer. When I work my way to making your fried wonton recipe, I’ll use the apricot jam as a dip as I had said that I would for that recipe a few months ago. Can’t thank you enough for another fine recipe, you have “upped” my cooking game
Rasa Malaysia
Hi Dorothy, thanks for your amazing comment, I am so glad to hear that you love this Thai fried chicken recipe.