Low Sodium Thai Fried Chicken
Craving a flavorful twist on comfort food? This Low Sodium Thai Fried Chicken is a healthier rendition of the beloved Thai street food classic, perfect for those watching their salt intake without compromising on taste. Featuring succulent bone-in chicken marinated in a fragrant blend of low-sodium soy sauce (or coconut aminos), creamy coconut milk, garlic, ginger, lemongrass, and fish sauce, this dish is all about bold, aromatic flavors. The chicken is coated in a light, crispy mixture of rice flour, cornstarch, and Thai-inspired spices like turmeric and coriander, delivering a golden crunch that’s irresistibly satisfying. Fried to perfection and paired with jasmine rice or fresh cucumber slices, this dish makes for an unforgettable low-sodium dinner that brings authentic Thai flair right to your table.
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs (skin-on, bone-in)
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for even lower sodium)
- 1.5 cups Unsweetened coconut milk
- 4 cloves Garlic (grated or finely minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Lemongrass paste (or finely minced fresh lemongrass)
- 1 teaspoon Fish sauce (low-sodium, optional for flavor boost)
- 3 cups Rice flour
- 0.5 cup Cornstarch
- 1 teaspoon Ground white pepper
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 4 cups Cooking oil (such as peanut, canola, or avocado oil)
Instructions
In a large mixing bowl, combine the low-sodium soy sauce (or coconut aminos), coconut milk, grated garlic, grated ginger, lemongrass paste, and fish sauce (if using). Stir well to create the marinade.
Add the chicken drumsticks or thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
In a separate shallow bowl or dish, combine the rice flour, cornstarch, ground white pepper, ground turmeric, and ground coriander. Mix well to create a dry coating.
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 20 minutes. Pat the chicken lightly to remove excess marinade but ensure some still clings to the surface.
Dredge each piece of chicken in the dry flour mixture, pressing to create an even coating. Place the coated chicken pieces on a wire rack and let them rest for 10 minutes to set the coating.
In a deep, heavy-bottomed pot, heat the cooking oil to 350°F (175°C). Use a thermometer to ensure the oil maintains this temperature throughout the frying process.
Working in batches to avoid overcrowding, carefully lower the coated chicken pieces into the hot oil. Fry each batch for 12-15 minutes, turning occasionally until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven (200°F or 93°C) if frying in multiple batches.
Serve hot with a side of jasmine rice, freshly sliced cucumber, or your favorite dipping sauce for a low-sodium Thai-inspired feast.
Nutrition Facts
Calories |
11823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1082.3 g | 1388% | |
| Saturated Fat | 177.0 g | 885% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 1916 mg | 83% | |
| Total Carbohydrate | 420.8 g | 153% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 1.9 g | ||
| Protein | 185.3 g | 371% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 865 mg | 67% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2102 mg | 45% | |
*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.
