I still remember the first time I had Thai fried chicken. It wasn’t at a fancy restaurant or a big event—it was from a small street vendor during a visit to a Thai food market. The smell alone was enough to pull me in, and once I took my first bite, I knew I had to learn how to make it at home.

Unlike American-style fried chicken’s thick, heavy breading, Thai fried chicken has a lighter, crispier coating with incredible flavor. The marinade is what makes it special—packed with garlic, cilantro, and fish sauce, it infuses the chicken with so much depth. And the crispy skin? Absolute perfection.

Since then, I’ve made this recipe countless times. It’s a favorite in my house because it’s not just another fried chicken—it’s a dish bursting with bold, savory flavors and just the right amount of crunch.

Servings	Total
6	35mins

Where Did You Learn This Recipe?

I learned about Thai fried chicken during my deep dive into Thai cuisine. I had already fallen in love with dishes like pad Thai and green curry, but I wanted to explore Thai street food.

After trying different recipes, watching videos of Thai street vendors, and tweaking things to fit my taste, I finally found the right balance. Now, this is my go-to fried chicken when I want something crispy, flavorful, and different from the usual.

Why Thai Fried Chicken?

Thai fried chicken is unique in all the right ways. Here’s why you’ll love it:

Crispy but Light: The coating is thin and crunchy, without feeling greasy.
Packed with Flavor: The marinade soaks into the chicken, making every bite delicious.
Simple Ingredients: No complicated breading—just a flavorful marinade and a light starch coating.
Perfect for Any Occasion: Whether it’s a casual dinner or a party, this chicken is always a hit.

What Is Thai Fried Chicken Made Of?

Thai fried chicken stands out because of its bold seasoning and simple frying method. Here’s what goes into it:

Chicken: Bone-in, skin-on thighs, or drumsticks for maximum juiciness.
Marinade: A mix of fish sauce, garlic, cilantro roots (or stems), and white pepper.
Coating: Rice flour or cornstarch for a super crispy texture.
Frying Oil: Neutral oils like vegetable or peanut oil.

What to Have with Thai Fried Chicken

Thai fried chicken pairs well with fresh, vibrant sides. Here are some of my favorites:

Sticky Rice: The perfect pairing to soak up the flavors.
Sweet Chili Sauce: A tangy, slightly spicy dipping sauce.
Papaya Salad (Som Tam): A fresh, crunchy contrast to the fried chicken.
Cucumber Salad: Light and refreshing, it balances out the richness.
Steamed Jasmine Rice: A classic side to keep things simple.

Is Thai Fried Chicken Healthy?

Thai fried chicken is still fried, so it’s an indulgence, but it’s lighter than many other fried chicken recipes. The marinade uses fresh ingredients, and the coating isn’t thick or heavy. If you want a healthier version, you can air-fry or oven-bake it instead.

Kitchen Equipment

Here’s what you’ll need:

A deep frying pan or wok
A thermometer for checking oil temperature
Mixing bowls
A mortar and pestle (or a food processor) for the marinade
A wire rack for draining the chicken
Tongs for handling the chicken

Ingredients

For the Chicken:

2 lbs bone-in, skin-on chicken thighs or drumsticks
3 tbsp fish sauce
1 tbsp soy sauce
3 garlic cloves, minced
2 cilantro roots or ½ cup chopped cilantro stems
½ tsp white pepper
½ tsp salt

For the Coating:

1 cup rice flour (or cornstarch)

For Frying:

Vegetable or peanut oil (enough for frying)

For Serving:

Sweet chili sauce
Sticky rice or jasmine rice
Fresh cucumber slices

Directions:

Step 1: Marinate the Chicken

In a mortar and pestle (or food processor), pound the garlic, cilantro roots, and white pepper into a paste.
In a large bowl, mix the fish sauce, soy sauce, salt, and the garlic-cilantro paste.
Add the chicken, making sure each piece is well-coated.
Cover and let it marinate for at least 2 hours (overnight is even better for maximum flavor).

Step 2: Coat the Chicken

Remove the chicken from the marinade, letting the excess drip off.
Dredge each piece in rice flour (or cornstarch), coating it lightly.
Let the coated chicken sit for 10 minutes—this helps the coating stick.

Step 3: Heat the Oil

In a deep frying pan or wok, heat about 2 inches of oil to 350°F (175°C).
Test the oil by dropping in a small piece of batter—if it sizzles immediately, it’s ready.

Step 4: Fry the Chicken

Carefully place the chicken in the hot oil, frying it in batches to avoid overcrowding.
Fry for about 6-8 minutes per side or until golden brown and crispy.
Use a thermometer to check that the internal temperature reaches 165°F (74°C).
Transfer to a wire rack to drain excess oil.

Step 5: Serve

Let the chicken rest for a few minutes before serving.
Serve hot with sweet chili sauce, sticky rice, and fresh cucumber slices.

Tips

Use Rice Flour for Extra Crispiness: It gives the coating a light, airy crunch.
Marinate Overnight for More Flavor: The longer the marinade, the better the taste.
Don’t Overcrowd the Pan: Fry in batches to keep the oil temperature steady.
Serve with Fresh Herbs: A sprinkle of fresh cilantro adds a pop of flavor.

FAQs

Can I use boneless chicken?
Yes! Boneless thighs work great—just reduce frying time slightly.

Can I bake or air-fry this?
Yes! Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through. For air-frying, cook at 400°F (200°C) for 20-25 minutes, flipping halfway.

What’s the best dipping sauce?
Thai sweet chili sauce, sriracha mayo, or even a spicy lime dipping sauce.

Can I use all-purpose flour instead of rice flour?
You can, but rice flour gives it that signature light, crispy texture.

Conclusion

Thai fried chicken is crispy, flavorful, and packed with bold seasoning. The garlic, cilantro, and fish sauce marinade make it stand out, while the light coating keeps it crunchy without being too heavy. Whether you’re serving it with sticky rice or pairing it with fresh veggies, this dish is guaranteed to be a favorite. Try it out and enjoy every crispy, delicious bite!

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