Golden, crispy, and packed with Thai flavors, this fried chicken is quick to make and perfect as an appetizer or main dish. Serve it with sweet chili sauce for a delicious touch.
Ingredients
For the Chicken:
- 1 lb (450 g) chicken thighs or drumsticks, boneless (cut into smaller pieces if desired)
- 1 tbsp soy sauce
- 1 tbsp fish sauce (optional)
- 1 clove garlic, minced
- 1/2 tsp ground coriander
- 1/2 tsp white pepper (or black pepper)
For the Coating:
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp turmeric powder (optional, for color)
For Frying:
- Vegetable oil
For Serving:
- Sweet chili sauce
- Lime wedges
- Fresh cilantro
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serves:
4 people
Instructions
- Marinate the Chicken:
- In a bowl, combine chicken pieces, soy sauce, fish sauce, garlic, coriander, and pepper. Let marinate for at least 10 minutes (or up to 30 minutes for deeper flavor).
- Prepare the Coating:
- In a separate bowl, mix flour, cornstarch, salt, and turmeric powder.
- Coat the Chicken:
- Dredge the marinated chicken pieces in the flour mixture, ensuring they are evenly coated.
- Fry the Chicken:
- Heat about 1-2 inches of vegetable oil in a deep skillet or wok to 350°F (175°C).
- Fry the chicken pieces in batches for 5-7 minutes, or until golden brown and cooked through. Remove and drain on paper towels.
- Serve:
- Arrange the fried chicken on a platter. Garnish with fresh cilantro and lime wedges. Serve hot with sweet chili sauce for dipping.
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 25g
- Carbohydrates: 18g
- Fat: 15g
- Sodium: 800mg
Notes
- For added spice, mix chili flakes into the flour coating.
- Use chicken wings or drumettes for a party-friendly version.
- Leftovers can be reheated in the air fryer to restore crispiness.
Let me know if you’d like more recipes or variations! 😊