Thai · Dinner
Thai Fried Chicken with Pandan
Chicken thigh pieces marinated in pandan-infused coconut milk, garlic, cilantro root and white pepper, then double-fried for a shattering crust and juicy interior. Served with sticky rice and a tangy-sweet chili dipping sauce, this Thai street-food classic balances fragrant herbal aromatics against deep-fried crunch and salty-savory fish sauce seasoning.
$4
20 minsPrep
18 minsCook
38 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.8gProtein
29.7gFat
41.5gCarbs
6.1gSugar
1.8gFiber
1046mgSodium
198mgChol
4.9gSat Fat
510mgPotassium
45mgCalcium
2.6mgIron
0.5mcgVitamin B12
6mgVitamin C
gluten-free
protein-rich
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cut chicken thigh into 3-4 bite-sized pieces and pat dry with paper towel.
2
In a bowl, combine chicken with garlic, cilantro root, fish sauce, white pepper, sugar and pandan leaves until coated. Marinate 60 minutes in the refrigerator.
3
Remove pandan leaves, then toss marinated chicken in rice flour and cornstarch until fully coated on all sides.
4
Heat vegetable oil in a small heavy pot to 325°F; fry chicken pieces for 6-7 minutes, turning once, until pale golden and cooked through.
5
Let chicken rest on a wire rack for 5 minutes to firm the crust.
6
Raise oil to 375°F and fry chicken for 3-4 minutes, turning occasionally, until deep golden and crackling when tapped.
7
Plate
Drain chicken on paper towel, then plate alongside jasmine rice, sweet chili sauce and sliced scallion.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 6 cloves6 cloves garlic
- 2 tbsp2 tbsp cilantro root or stems
- 2 tbsp2 tbsp fish sauce
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp sugar
- 44 pandan leaves, tied in a knot
- 3.6 oz100g rice flour
- 2 tbsp2 tbsp cornstarch
- 1 cup240ml vegetable oil, for frying
- 2/3 cup130g jasmine rice, cooked
- 2 tbsp2 tbsp sweet chili sauce, for dipping
- 22 scallion
