Thai Fried Chicken
 
Prep time
Cook time
Total time
 
Uber crispy outside, moist & tender inside marinated Thai fried Chicken with a sweet & spicy chili sauce.
Author:
Recipe type: Entree
Cuisine: Thai
Serves: 5
Ingredients
  • 1½ lb boneless, skin on chicken thighs (5 thighs)
  • Marinade
  • 4 shallots (short variety)
  • 1" galangal (blue ginger)
  • 5 garlic cloves
  • 2 cilantro roots
  • 1 tbs fish sauce
  • 1 tbs oyster sauce
  • 1 tbs ground coriander
  • 2 tsp sugar
  • 1 tsp white pepper
  • Flour Mixture
  • ½ cup all purpose flour
  • ½ cup rice flour
  • ¼ cup corn starch
  • 1½ tsp salt
  • 1 tsp onion powder
  • ¾ tsp garlic powder
  • ½ tsp baking powder
  • ½ tsp paprika
  • ¼ tsp white pepper
  • Egg Mixture
  • 2 eggs
  • 1 tbs oil
  • Thai Sweet Chili Sauce
  • 4 red Fresno chilies, deseed 2 chilies for a moderately spicy sauce
  • 3 garlic cloves
  • ½ cup water
  • ½ cup sugar
  • 3 tbs rice vinegar
  • 2 tsp lime juice
  • 1½ tsp salt
  • 2 tsp cornstarch + 2 tsp water to make slurry
  • Lettuce, thinly sliced
  • Cherry tomatoes, halved
Directions
  1. Blend all the ingredients for the marinade to a smooth paste. Pour over chicken and coat well. Marinate chicken overnight in the refrigerator.
  2. In a wide shallow bowl, whisk together the ingredients for the flour mixture.
  3. In another wide shallow bowl, whisk together the ingredients for the egg mixture.
  4. Remove the chicken from the marinade. Dip it in the egg mixture. Coat well. Dip the chicken in the flour mixture. Coat well. Set coated chicken aside for 30 minutes. This is to allow coating to stick to chicken and to allow chicken to come to room temperature before frying.
  5. In a blender, blend the chilies and garlic. Pour into a saucepan and add the remaining ingredients for the chili sauce (except the cornstarch slurry). Over medium heat, bring the liquid to a boil. Once boiled, turn the heat to medium low, add the cornstarch slurry and stir. When sauce thickens to your liking, remove from heat.
  6. Add ½" oil into a cast iron pan. Preheat the oil over medium heat to 365 F. Give the chicken another light coating of flour just before frying.
  7. Fry the chicken for 3½ - 4 minutes each side or until thermometer inserted into the thickest part of the chicken reads at least 165 F. Drain on a wire rack (You can the keep chicken in oven set at 200 F while the rest cooks). Make sure the oil returns to 365 F before frying the rest. To serve, place chicken on a bed of lettuce and cherry tomatoes. Enjoy with dipping sauce and steamed rice.
Notes
1. Cilantro roots can be found in Thai markets. If you can't find them, substitute with cilantro stems and some leaves.
Recipe by Curious Nut at https://www.curiousnut.com/thai-fried-chicken/