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Thai Fried Chicken

Thai Fried Chicken Recipe

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 2 lbs bone-in, skin-on chicken thighs (6 to 8 thighs)
  • 3 tbsp fish sauce (for marinade)
  • 2 tbsp soy sauce
  • 1 tbsp sugar
  • 2 tsp ground white pepper
  • 6 cloves garlic, minced
  • 2 tbsp chopped cilantro roots or stems
  • 1 cup all-purpose flour
  • 1/2 cup rice flour
  • 1 tsp baking powder
  • Vegetable or peanut oil, for frying
  • 3 tbsp fish sauce (for dipping sauce)
  • 2 tbsp tamarind paste
  • 2 tbsp lime juice
  • 1 tbsp sugar
  • 1 tsp toasted rice powder (optional)
  • 2 Thai chilies, finely chopped
  • 1 small shallot, thinly sliced

Method
 

  1. Combine the marinade ingredients (3 tbsp fish sauce, soy sauce, sugar, white pepper, garlic, cilantro stems) in a bowl. Add chicken, coat well, cover, and refrigerate at least 30 minutes. Pat dry before frying.
  2. While the chicken marinates, make the dipping sauce: stir together the remaining fish sauce, tamarind paste, lime juice, sugar, chilies, and shallot. Let sit 10 minutes. Add toasted rice powder if using.
  3. Mix the all-purpose flour, rice flour, and baking powder in a shallow bowl. Heat oil to 350°F (175°C) in a deep pot. Place a wire rack over a sheet pan.
  4. Dredge chicken pieces in the flour mixture and fry in batches at 350°F for 6 to 8 minutes until pale golden. Drain on the rack.
  5. Raise oil to 375°F (190°C). Fry the chicken again for 2 to 3 minutes until deep golden and crisp. Drain on the rack again.
  6. Pile the chicken on a platter, serve with the sauce on the side, and top with cilantro and scallions. Eat immediately.

Notes

Marinate the chicken at least 30 minutes (not included in the prep time above). The finished chicken is best right after frying; if you reheat, use a hot oven or air fryer to restore crunch.