Thai Fried Chicken

Uber crispy outside, moist & tender inside marinated Thai fried Chicken with a sweet & spicy chili sauce.

Maggi Chili Sauce.

My favorite chili sauce. Kinda like Thai sweet chili sauce, only spicier and not as sweet.

Do you know my major pet peeve living in the US? I can’t get my maggi chili sauce here. There’s a whole bulk load of ketchup. Have you guys seen the ketchup aisle lately? There sure is a lot of ketchup consumption going on. There’s equally plenty of hot sauce. But no chili sauce.

Ok, to be honest, there is one chili sauce… but it tastes horrible. I avoid it like a plague.

So when a friend of mine came to the U.S. a few months ago, I said “Bring me a bottle of Maggi Chili Sauce.”

“Just make your own”, was her reply. “NOOooooooooo”, was mine.  She did bring my chili sauce, but she also threw in a recipe with it. Probably because she never want to lug another bottle for me ever again.

Well, she’s smart. The recipe piqued my interest. And one fine day, I made the chili sauce.

One word.

AMAZING.

No idea what took me so long. Well, laziness for sure. And more laziness. Yup. Just plain lazy.

What’s so great about this sauce is that you can change the level of spiciness, sour, sweet and salty… and even consistency to your liking. Winner!

So now that I have this superb chili sauce on hand, I can’t just let it sit there…. doing nothing. I had to pair it with something equally amazing.

Fried Chicken.

Yes!

I was once asked this question.. “What are the three food I’d take with me on a deserted island”.

Fried chicken. Fried chicken. And fried chicken.

Of course. For sure. Without a doubt.

I was craving for some Thai fried chicken… you know, the one wrapped in pandan leaves. A close Thai friend of mine shared her recipe with me. I added some stuff in, and took some stuff out… added more stuff in and I shook it all about.

And there you have. Superbly crispy outside, moist & tender inside marinated Thai fried Chicken with a sweet & spicy chili sauce. The chicken stays crispy longer thanks to the addition of rice flour and cornstarch. So so good!

Fried chicken your thing? Then you’re going to love this Malaysian Mamak Fried Chicken. Also crispy on the outside and juicy on the inside fried chicken with every bite filled with a flavorful curry kick.

If you haven’t already, check out my last post Spicy Malaysian Grilled Fish (Ikan Bakar). A classic Malay style grilled fish first marinated in a flavorful spice paste & grilled with coconut oil & banana leaves for a mind-blowing flavor.

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Thai Fried Chicken

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Uber crispy outside, moist & tender inside marinated Thai fried Chicken with a sweet & spicy chili sauce.

Author: AiPing | Curious Nut

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.

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