Sugar-Free Thai Fried Chicken
Discover the irresistible crunch and bold flavors of Sugar-Free Thai Fried Chicken—an elevated twist on a classic comfort food that’s perfect for those seeking a healthier option without sacrificing taste. This recipe bursts with aromatic ingredients like lemongrass, kaffir lime leaves, and cilantro stems, creating a marinade that infuses chicken drumsticks or thighs with authentic Thai flair. Coated in a gluten-free blend of rice flour and cornstarch with a hint of turmeric, each piece is fried to golden perfection, delivering a crispy texture that pairs beautifully with the tender, juicy chicken inside. Made without added sugar thanks to the use of fish sauce and coconut aminos, this dish is ideal for low-carb and refined sugar-free diets. Serve fresh and hot with a squeeze of lime or your favorite sugar-free dipping sauce for a mouthwatering, zesty bite. Ready in under an hour, this delectable dish is bound to become a family favorite!
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Recipe Information
Ingredients
- 8 pieces Chicken drumsticks or thighs
- 6 cloves Garlic cloves, minced
- 4 tablespoons Cilantro stems, finely chopped
- 1 teaspoon Ground white pepper
- 3 tablespoons Fish sauce (ensure no added sugar)
- 2 tablespoons Coconut aminos
- 2 tablespoons Lemongrass stalks, finely chopped
- 3 leaves Kaffir lime leaves, finely sliced (optional)
- 1.5 cups Rice flour
- 0.5 cups Cornstarch
- 1 teaspoon Baking powder
- 1 teaspoon Sea salt
- 0.5 teaspoons Ground turmeric
- 3 cups Vegetable oil, for frying
Instructions
Using a sharp knife, make a few small slashes in the chicken pieces to allow the marinade to penetrate.
In a large mixing bowl, combine the minced garlic, chopped cilantro stems, ground white pepper, fish sauce, coconut aminos, lemongrass, and kaffir lime leaves (if using). Mix well.
Add the chicken pieces to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight, for the best flavor.
In a separate bowl, whisk together the rice flour, cornstarch, baking powder, sea salt, and ground turmeric. This will serve as the dry coating for the chicken.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Ensure the oil is at the correct temperature for optimal frying.
Remove the chicken pieces from the marinade (do not shake off excess) and dredge them in the dry coating mixture. Press gently to adhere the coating evenly to the chicken.
Fry the chicken in batches, being careful not to overcrowd the pot. Cook each batch for 8-10 minutes, turning occasionally, until the coating is golden brown and crisp, and the internal temperature of the chicken reaches 165°F (74°C).
Transfer the fried chicken to a wire rack or paper towels to drain excess oil.
Serve hot with your favorite sugar-free dipping sauce or a squeeze of fresh lime for added zest. Enjoy!
Nutrition Facts
Calories |
9429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 822.6 g | 1055% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 8364 mg | 364% | |
| Total Carbohydrate | 235.9 g | 86% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.1 g | ||
| Protein | 292.8 g | 586% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 3024 mg | 64% | |
*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.
