Fried Chicken Knuckles Recipe (En Kor Gai Tod)
This Thai fried chicken knuckles recipe is easy to make and perfect for lovers of crispy snacks. En kor gai tod is a favorite street food in Thailand that can be enjoyed on its own, paired with a dipping sauce for kids, or accompanied by a cold beer for adults.
If you like crispy chicken snacks as much as I do, then you’ll love my collection of fried Thai chicken recipes! Make sure to save some of these reader-favorites for later: kai tod, the classic hat yai fried chicken, and easy Thai fried chicken recipe!
You can pair each of them with one of my tasty dipping sauces like Thai sweet chili sauce or Thai hot sauce.
In this recipe, I’ll tell you more about chicken knuckles and also give you some tips for frying chicken, so be sure to read on. If you’d prefer to go straight to the instructions, feel free to scroll down!
What are chicken knuckles
Chicken knuckles, also known as chicken cartilage, are the joints found at the end of chicken wings and legs. They are known for their crunchy texture when fried, making them perfect for savory snacks.
En kor gai tod
En kor gai tod is the Thai name for fried chicken knuckles. In Thailand, this crispy fried snack is widely favored at street food markets, making it perfect for munching on the go.
Thai people pay close attention to not wasting food and often have different preferences than in the West. For instance, my husband was surprised to learn that Thai people don’t favor chicken breast as much as people in the West do, where this cut of chicken is often preferred.
Did you know that in Thailand, chicken breast is one of the cheapest cuts available? That’s great news for my husband, since he loves eating chicken breast!
Now, back to our fried chicken cartilage recipe. It’s a recipe that is really easy to make and super delicious. The tempura flour ensures this is the crispiest chicken you’ve ever tasted, but it’s important to serve it as soon as possible after frying!
What you’ll love about this recipe is the simple mix of fish sauce and white pepper that brings out great flavor quickly, without waiting hours on a marinade. Plus, I’ve added some crispy fried garlic, perfect for garlic lovers!
The white sesame seeds finish off the dish and add an extra crispy layer. Be sure to try these Thai chicken knuckles with a tasty dipping sauce or serve them as a side-dish with some fresh vegetables!
Ingredients
Ingredients can be sourced at Asian grocery stores and Asian markets.
The exact measurements are in the recipe card at the end of this post.
- Chicken knuckles – Chicken knuckles, the small, crunchy joints from chicken wings and legs, are ideal for frying. The seasoning used in this recipe can also be applied to other chicken meat, such as chicken thighs, feet, and chicken drumsticks.
- Tempura flour – Tempura flour and water are mixed to form an airy batter that crisps perfectly when fried.
- Water
- White sesame seeds – White sesame seeds add a nutty flavor and a subtle crunch.
- White pepper – Brings a mild heat.
- Fish sauce – Fish sauce, a popular seasoning in Thai cuisine, adds umami and a salty flavor.
- Garlic – Garlic gives the crispy chicken aroma and a slightly pungent flavor.
- Cooking oil – For deep frying, use a neutral oil with high smoke point, like canola oil or vegetable oil.
How to make fried chicken knuckles
Step 1: Combine chicken knuckles, tempura flour, white sesame seeds, white pepper, and fish sauce in a bowl. Add water and stir until you achieve a smooth consistency. The batter should be just thick enough to coat the chicken, but not too heavy. Set aside while you prepare the crispy garlic.
Step 2: Crush garlic with a mortar and pestle (or chop it if you don’t have one).
Step 3: In a pan, heat a large amount of oil and gently fry the garlic until golden and crispy. Be careful to watch it closely to avoid burning.
Step 4: Once done, remove the crispy garlic and set aside to drain.
Step 5: Using the same oil as used for the garlic, fry the battered chicken knuckles at 350°F (175°C) until golden and crispy, about 3–5 minutes. Drain on a wire rack or paper towels. Serve immediately, topped with crispy garlic and your favorite dipping sauce. Enjoy!
Kitchenware
Here’s what you’ll need to make this fried chicken knuckles recipe:
- Measuring cups and spoons
- Thai mortar and pestle (optional, for crushing garlic)
- Mixing bowls with whisk or fork (for preparing the tempura batter and seasoning the chicken)
- Deep fryer or heavy skillet
- Spider strainer
- Wire rack or paper towels
How to make your chicken crispy
Follow these simple steps to make crispy chicken:
- Dry the chicken: Pat the chicken pieces dry with paper towels to remove excess moisture.
- Use a coating: Dredge the chicken in a mixture of tempura flour and water.
- Preheat oil: Heat oil in a frying pan over medium-high heat until hot.
- Fry in batches: Fry the chicken in small batches to avoid overcrowding, which lowers the oil temperature and can lead to soggy chicken.
- Drain: Place the fried chicken on a wire rack over a baking sheet (or on paper towels) to let excess oil drip off and maintain crispiness.
- Serve and enjoy!
What to serve with fried chicken cartilage
Serve fried chicken cartilage as a snack with a dipping sauce like Thai hot sauce or Thai dipping sauce for chicken. For dinner, it can be served with jasmine rice or Thai sticky and a side of fresh vegetables like cucumber slices and carrot sticks, or a crisp salad like som tum Thai (green papaya salad).
Storing and reheating
Storing: After the fried chicken knuckles have cooled to room temperature, transfer it to an airtight container to prevent moisture buildup and contamination. Store the sealed container in the refrigerator, where the chicken will remain fresh for up to three days.
Reheating: To reheat leftovers, place it on a wire rack in a 375°F oven for 10–15 minutes, or use an air fryer at 350°F for 3–5 minutes, until crispy. Avoid microwaving to prevent sogginess.
Authentic Thai chicken appetizer recipes
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Fried Chicken Knuckles Recipe (En Gai Tod)
Ingredients
- 400 g chicken knuckles
- 1/2 cup tempura flour
- 3 tbsps water
- 1 tsp white pepper
- 1 tbsp fish sauce
- 2 tsp white sesame seeds
- 1 head of garlic
- oil for deep-frying
Instructions
- Combine chicken knuckles, tempura flour, white sesame seeds, white pepper, and fish sauce in a bowl. Add water and stir until you achieve a smooth consistency. The batter should be just thick enough to coat the chicken, but not too heavy. Set aside while you prepare the crispy garlic.
- Crush garlic with a mortar and pestle (or chop it if you don’t have one).
- In a pan, heat a large amount of oil and gently fry the garlic until golden and crispy. Be careful to watch it closely to avoid burning.
- Once done, remove the crispy garlic and set aside to drain.
- Using the same oil as used for the garlic, fry the battered chicken knuckles at 350°F (175°C) until golden and crispy, about 3–5 minutes. Drain on a wire rack or paper towels. Serve immediately, topped with crispy garlic and your favorite dipping sauce. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- The seasoning used in this recipe can also be applied to other chicken meat.
Great recipe
Thanks Ella!