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Easy Thai Fried Chicken photo

Thai Fried Chicken

This Thai Fried Chicken is irresistibly crispy and bursting with flavor! Perfect for a delicious meal that will impress everyone!
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Prep Time 1 hour
Cook Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 lbs chicken drumsticks, thighs, breasts, or cut-up chicken pieces
  • 6 cloves garlic peeled and pounded
  • 2 tablespoons cilantro roots or use the cilantro stems, without leaves
  • 1 teaspoon sea salt large-grained or kosher salt
  • 4 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon ground black pepper for a touch of heat
  • Oil for deep-frying
For the Coating:
  • 4 tablespoons all-purpose flour for the crispy coating
  • 4 tablespoons cornstarch helps create an ultra-crisp texture
  • 4 tablespoons rice flour a key ingredient for that authentic crunch

Equipment

  • Large mixing bowl
  • Deep-fryer or large pot
  • Slotted spoon or spider
  • Wire rack
  • Thermometer

Method
 

Build Thai Fried Chicken Step by Step
  1. Step 1: Marinate the Chicken - In a large mixing bowl, combine the pounded garlic, cilantro roots (or stems), sea salt, fish sauce, oyster sauce, and ground black pepper. Mix well to create a marinade. Add the chicken pieces to the bowl, ensuring they are fully coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or preferably overnight for maximum flavor.
  2. Step 2: Prepare the Coating - In a separate bowl, whisk together the all-purpose flour, cornstarch, and rice flour. This combination will give your fried chicken that coveted crunch. Set aside.
  3. Step 3: Heat the Oil - In a deep-fryer or large pot, pour enough oil to submerge the chicken pieces (about 2-3 inches deep). Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to check the temperature; this ensures the chicken cooks evenly and achieves that perfect crispy coating.
  4. Step 4: Dredge the Chicken - Remove the chicken from the marinade, allowing any excess liquid to drip off. Dredge each piece in the flour mixture, making sure they are well coated. Shake off any excess flour and set aside on a wire rack.
  5. Step 5: Fry the Chicken - Carefully add the coated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry for about 8-10 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C). Use a slotted spoon to remove the chicken and transfer it to a wire rack to drain excess oil.
  6. Step 6: Serve and Enjoy - Once all chicken pieces are fried, serve them hot with your favorite dipping sauce or alongside a fresh Thai salad. The crispy skin and flavorful meat are sure to impress!

Notes

  • Marinate the chicken overnight for maximum flavor.
  • Use a thermometer to maintain oil temperature for the crispiest results.
  • Let the chicken drain on a wire rack to keep it crispy after frying.