This post may contain affiliate links. Please read my privacy policy.
Thai Fried Chicken - the BEST fried chicken recipe ever, marinated with cilantro, garlic and Asian seasonings. Crispy, moist and so good!
Originally published in Jan 28, 2009, updated with new photos.
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!
Frequently Asked Questions
This recipe is only 339 calories per serving.
What To Serve With Thai Fried Chicken
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
- Taiwanese Salt And Pepper Chicken
- Japanese Fried Chicken
- Korean Fried Chicken
- Malaysian Belacan Fried Chicken
Thai Fried Chicken
Ingredients
- 2 lbs (1kg) 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
Instructions
- Clean the chicken and pat it dry with paper towels.
- Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots, and salt until they form a fine paste.
- Add the paste, fish sauce, oyster sauce, and ground black pepper to the chicken, mixing well to combine. Transfer the chicken to a large Ziploc bag and marinate in the fridge for 4 to 6 hours, or preferably overnight.
- When ready, heat a pot of cooking oil or use a deep fryer. While the oil heats up, mix the three types of flour together in a new Ziploc bag. Add the chicken and coat it evenly with the flour mixture, shaking off any excess flour.
- Gently drop the chicken into the oil and deep fry until crispy and golden brown, ensuring the inside is fully cooked but remains juicy. Transfer the fried chicken to a plate lined with paper towels to absorb any excess oil.
- Serve the fried chicken immediately with Thai sweet chili sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this in the air fryer?
Would it still be crispy?
You can try, I think it should be OK.
I’m gonna try them all looks so delicious.
??
Can I air fry instead od deep frying the chicken.
Can I use the air fryer instead of deep frying?
You can try.