Gluten-Free Thai Fried Chicken
Crispy, flavorful, and gluten-free, this Thai Fried Chicken recipe offers a tantalizing twist on a comfort food classic. Marinated in a fragrant blend of garlic, cilantro stems, ground white pepper, gluten-free fish sauce, and tamari, the chicken drumsticks are infused with bold, savory flavors. Coated in a light and airy rice flour batter, they fry to golden perfection, achieving a shatteringly crisp crust that’s completely gluten-free. Perfect for anyone with dietary restrictions or simply seeking a new spin on fried chicken, this dish is easy to prepare and makes an exotic centerpiece for any meal. Serve it hot with a squeeze of fresh lime for a tangy finish that elevates every bite. This recipe is a must-try for lovers of Thai-inspired flavors and crispy chicken goodness!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks
- 4 cloves Garlic
- 3 tablespoons Cilantro stems
- 1 teaspoon Ground white pepper
- 2 tablespoons Fish sauce (gluten-free)
- 2 tablespoons Gluten-free soy sauce (tamari)
- 1 tablespoon Brown sugar
- 1.5 cups Rice flour
- 0.5 cups Cornstarch
- 1 teaspoon Baking powder
- 1.25 cups Cold water
- 4 cups Neutral frying oil (e.g., vegetable or canola oil)
- 4 pieces Lime wedges
Instructions
In a food processor or mortar and pestle, combine garlic, cilantro stems, and ground white pepper. Blend or pound into a coarse paste.
Transfer the paste to a large bowl and mix in fish sauce, gluten-free soy sauce, and brown sugar until combined.
Pat the chicken drumsticks dry with paper towels, then add them to the bowl with the marinade. Toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
In a medium bowl, mix rice flour, cornstarch, and baking powder. Gradually whisk in cold water until a smooth batter forms. The batter should have a consistency similar to heavy cream. Adjust with a bit more water if necessary.
Heat the frying oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.
Remove the marinated chicken pieces from the fridge. Working one at a time, dip each piece into the batter, letting any excess drip off, and carefully lower it into the hot oil.
Fry the chicken in batches, ensuring not to overcrowd the pot. Cook each batch for 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.
Serve hot with lime wedges on the side for a zesty finish.
Nutrition Facts
Calories |
10596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1023.3 g | 1312% | |
| Saturated Fat | 89.0 g | 445% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 5731 mg | 249% | |
| Total Carbohydrate | 242.1 g | 88% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 206.4 g | 413% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2391 mg | 51% | |
*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.
