Thai · Dinner
Thai Fried Chicken
Chicken thigh marinated in fish sauce, garlic, cilantro root and white pepper, double-fried Thai street-food style until the skin turns shatter-crisp while the meat stays juicy. Served with sticky rice and a tart-sweet-spicy nam jim sauce of lime, fish sauce, sugar and bird's eye chili.
$4
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
632Calories
42.4gProtein
29.5gFat
49.1gCarbs
4.1gSugar
1.6gFiber
1740mgSodium
241mgChol
5.2gSat Fat
530mgPotassium
50mgCalcium
2.9mgIron
0.8mcgVitamin B12
7.2mgVitamin C
gluten-free
protein-rich
sweet-heat
all-time-classics
gluten-free
Instructions
1
Prep
Pat the chicken thigh dry and cut into 2–3 large pieces, then place in a bowl with the fish sauce, minced garlic, minced cilantro root, white pepper and soy sauce.
2
Marinate
Coat each piece well and chill 60 minutes so the salt and aromatics penetrate the meat.
3
Dredge
Toss the marinated chicken in rice flour and cornstarch until evenly coated with no wet patches.
4
Fry
Heat vegetable oil to 300°F (150°C) in a wok and fry chicken 10 minutes, turning once, until pale gold and cooked through.
5
Fry
Raise oil to 350°F (175°C) and fry 4 minutes, turning often, until skin is deep golden and crackles audibly when tapped.
6
Finish
Whisk lime juice, fish sauce and sugar in a bowl until sugar dissolves, fold in thinly sliced bird's eye chili, then lift chicken onto paper towels to drain.
7
Plate
Arrange fried chicken beside jasmine rice, scatter with chopped cilantro leaves and serve with dipping sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g, bone-in chicken thigh
- 2 tbsp2 tbsp fish sauce
- 6 cloves6 cloves garlic
- 44 cilantro roots (or stems)
- 1 tsp1 tsp white pepper, ground
- 2 tbsp2 tbsp soy sauce
- 1 cup130g rice flour
- 4 tbsp32g cornstarch
- 2 cup480ml vegetable oil, for frying
- 1 cup200g jasmine rice, cooked
- 2 tbsp2 tbsp lime juice
- 2 tsp2 tsp fish sauce (for sauce)
- 2 tsp2 tsp sugar-white
- 22 small bird's eye chili
- 2 tbsp2 tbsp cilantro leaves, for garnish
