Thai Fried Chicken
Crispy, golden, and bursting with bold flavors, this Thai Fried Chicken takes your taste buds on a journey with every bite. Marinated in a rich blend of creamy coconut milk, savory fish sauce, garlic, and aromatic cilantro roots, the chicken absorbs vibrant Thai flavors before being coated in a seasoned flour mixture with rice flour for an ultra-crispy texture. Deep-fried to perfection, each piece is juicy on the inside with an irresistible crunch on the outside. Serve this street food favorite hot with a side of sticky rice or your go-to dipping sauce for an authentic Thai dining experience. Perfectly spiced and delightfully fragrant, this recipe is bound to become a fried chicken lover's dream and a dinner table star.
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Recipe Information
Ingredients
- 8 pieces chicken thighs
- 240 ml coconut milk
- 60 ml fish sauce
- 4 cloves garlic, minced
- 2 tablespoons cilantro roots, chopped
- 1 teaspoon ground white pepper
- 1 teaspoon ground coriander
- 240 grams all-purpose flour
- 120 grams rice flour
- 1 teaspoon baking powder
- 1000 ml oil for frying
- 2 teaspoons salt
Instructions
In a large mixing bowl, combine coconut milk, fish sauce, minced garlic, chopped cilantro roots, ground white pepper, and ground coriander. Mix well to combine the marinade ingredients.
Add the chicken thighs to the marinade, ensuring that each piece is thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
In a separate bowl, mix together the all-purpose flour, rice flour, baking powder, and salt. Set this seasoned flour mixture aside.
Heat oil in a deep frying pan or pot over medium-high heat, ensuring the oil reaches a temperature of around 175°C (350°F) for optimal frying.
Remove the marinated chicken from the refrigerator. One by one, dredge each chicken piece in the flour mixture, coating all sides evenly and shaking off any excess.
Carefully place the coated chicken pieces into the hot oil. Fry in batches to avoid overcrowding the pan, which can lower the oil's temperature.
Fry each batch for approximately 8–10 minutes, turning occasionally, until the chicken is golden brown and cooked through. Ensure the internal temperature of the chicken reaches 75°C (165°F).
Once cooked, remove the chicken pieces from the oil and place them on a wire rack or paper towels to drain excess oil.
Let the fried chicken rest for a few minutes before serving to allow the juices to redistribute within the meat.
Serve hot with your favorite dipping sauce or a side of sticky rice for a complete Thai dining experience.
Nutrition Facts
Calories |
12539 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1137.1 g | 1458% | |
| Saturated Fat | 182.3 g | 912% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 11299 mg | 491% | |
| Total Carbohydrate | 311.3 g | 113% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 19.9 g | ||
| Protein | 351.0 g | 702% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 287 mg | 22% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3757 mg | 80% | |
*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.
