Easy Thai Fried Chicken Recipe
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 the thick, heavy breading of American-style fried chicken, 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.
Equipment
- 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
- 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
- 1 cup rice flour (or cornstarch)
- Vegetable or peanut oil (enough for frying)
- Sweet chili sauce
- Sticky rice or jasmine rice
- Fresh cucumber slices
Instructions
- 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).
- 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.
- 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.
- Carefully place the chicken in the hot oil, frying 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.
- Let the chicken rest for a few minutes before serving.
- Serve hot with sweet chili sauce, sticky rice, and fresh cucumber slices.