Dairy-Free Thai Fried Chicken
Dive into the irresistible flavors of Dairy-Free Thai Fried Chicken, a mouthwatering twist on a classic dish! This recipe highlights the rich, aromatic essence of unsweetened coconut milk and vibrant Thai-inspired seasonings like fish sauce, lime juice, turmeric, and ground coriander, creating a marinade that delivers maximum flavor to tender chicken drumsticks or thighs. To achieve the perfect golden crunch, the chicken is coated in a spiced flour mix—swap for rice flour to make it gluten-free—and fried to crispy perfection. Ideal for pairing with sticky rice, fresh lime wedges, or sweet chili dip, this dairy-free Thai fried chicken promises a bold, savory experience that is sure to wow your taste buds every bite. Perfect for weeknight dinners or entertaining guests, this recipe is a feast of flavor that brings authentic Thai cuisine straight to your kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken drumsticks or thighs
- 1 cup unsweetened coconut milk
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 tablespoon light brown sugar
- 1.5 cups all-purpose flour or rice flour (for gluten-free)
- 0.5 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon ground white pepper
- 1 teaspoon salt
- 4 cups vegetable oil (for frying)
Instructions
In a large bowl, combine coconut milk, fish sauce, lime juice, minced garlic, grated ginger, ground coriander, ground turmeric, and brown sugar. Mix well to create the marinade.
Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
In a large shallow dish, mix together flour (or rice flour), cornstarch, paprika, ground white pepper, and salt. This will serve as the coating for the chicken.
Remove the chicken from the marinade, shaking off any excess liquid, but do not rinse.
Coat each piece of chicken thoroughly in the flour mixture. Press the coating onto the chicken to ensure an even layer.
In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.
Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).
Remove the chicken from the oil using tongs or a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.
Serve hot with a side of sticky rice, fresh lime wedges, or a sweet chili dipping sauce for an authentic Thai experience.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 6084 mg | 265% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 16.5 g | ||
| Protein | 133.7 g | 267% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 167 mg | 13% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1774 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
