Thai · Dinner
Thai Fried Chicken (High-Protein)
Thai-style fried chicken thigh marinated in fish sauce, garlic, cilantro and white pepper, dredged in a rice-flour tapioca crust, double-fried for a shattering exterior, and served with a fried egg and edamame-black bean smash, finished with a tangy chili-lime dip.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
702Calories
61.4gProtein
33.8gFat
38.9gCarbs
6.3gSugar
6.8gFiber
1584mgSodium
481mgChol
7.1gSat Fat
890mgPotassium
118mgCalcium
5.4mgIron
1.4mcgVitamin B12
9.2mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Marinate chicken chunks with fish sauce, minced garlic, chopped cilantro stems, and white pepper for 30 minutes in the refrigerator.
2
Mix
Whisk together rice flour and tapioca starch in a shallow dish, then dip marinated chicken in beaten egg and dredge thoroughly.
3
Fry
Heat vegetable oil to 350°F in a skillet over medium-high heat and fry chicken in batches for 3–4 minutes until pale golden.
4
Crisp
Return oil to 375°F and fry all chicken pieces for 2 minutes over medium-high heat until deep golden and crackly.
5
Assemble
Smash edamame and black beans with lime juice, fry the second egg, and mix sriracha, remaining lime juice, and sugar for sauce. Plate chicken, smash, egg, cilantro, and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh, cut into bite-size chunks
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro stems
- 1 tsp1 tsp white pepper
- 1/2 cup60g rice flour
- 1/2 cup60g tapioca starch
- 22 large eggs, beaten (for batter)
- 1/2 cup120ml vegetable oil, for frying
- 22 large eggs
- 2/3 cup110g cooked edamame
- 1/2 cup90g cooked black beans
- 4 tbsp4 tbsp lime juice
- 2 tbsp2 tbsp sriracha
- 2 tsp2 tsp sugar
- 2 tbsp2 tbsp cilantro leaves
