Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)
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This gai pad prik haeng recipe makes a spicy dinner in less than 30 minutes. It’s my husband’s favorite Thai crispy chicken stir-fry made with dried chilies and tossed in a savory-sweet, sticky sauce.
What is pad prik haeng
Pad prik haeng is a spicy Thai stir-fry with dried chilies, garlic, kaffir lime leaves, and meat like chicken or pork. It’s cooked in a sauce that’s sweet, salty, and spicy, and usually served with rice.
More about this recipe
In Thai, pad means stir-fry, and prik haeng means dried chilies. Since this version uses fried chicken, we call it gai tod pad prik haeng. The dried chilies are a must-have for this recipe!
Unlike popular dishes like pepper chicken or pad Thai, this is a dish you probably won’t find at food markets or Thai restaurants. I’m not sure why, because it’s honestly one of the most delicious spicy chicken stir-fries out there.
The recipe calls for deep-frying the chicken for extra crispiness, but that step is optional. If you want to keep it lighter, pan-fry or stir-fry the chicken instead. Once it’s cooked, everything comes together fast in a hot wok.
The recipe also uses kaffir lime leaves, which bring a bright, citrusy aroma to the sauce. If you’re sensitive to heat but still want to try it, just use fewer chilies!
Ingredient notes and substitutes
You’ll find ingredient notes and step-by-step photos below, or feel free to skip ahead to the recipe card if you’re ready to get cooking.
- Chicken (1 lb) – Boneless chicken thighs work best for this recipe, but chicken fillet can be used as a backup.
- Oil (1 tbsp + extra for deep-frying) – Use a neutral oil like canola or vegetable oil.
- Tempura flour (1/2 cup) – Use tempura flour, rice flour, or cornstarch to coat the chicken for a light, crispy finish.
- Palm sugar (2 tbsp) – Adds a rich, caramel-like sweetness that’s more complex than white or brown sugar.
- Oyster sauce (1 tbsp) – A thick, savory sauce made from oyster extract that brings deep umami flavor.
- Light soy sauce (1 1/2 tbsp) – Adds saltiness; use Thai soy sauce for best results.
- Kaffir lime leaves (5) – Also called makrut lime leaves; they add a bold citrus aroma and freeze well if you have extras. You can find this at Asian grocery stores or markets.
- Thai chili flakes (1/2 tsp) – Make your own by crushing dried chilies with a mortar and pestle or use a food processor.
- Dried chilies (1/4 cup) – Adjust the amount based on your spice preference.
- Garlic (2 cloves)
- Water (1/3 cup)
- Salt (1/2 tsp)
Step-by-step image instructions
Step 1: In a large bowl, mix the chicken with salt and tempura flour, coating each piece evenly.
Step 2 : Fill a wok with oil and heat over medium. Flash-fry the dried chilies for about 10 seconds. Remove with a strainer and set aside.
Step 3: Using the same oil, fry the kaffir lime leaves for about 10 seconds until crisp. Remove and set aside.
Step 4: Fry the coated chicken pieces until golden and crispy. Keep the pieces separated to avoid sticking. Drain excess oil and set aside.
Step 5: In a clean wok, heat 1 tablespoon of oil. Sauté the garlic and chili flakes until fragrant and golden.
Step 6: Add water, oyster sauce, light soy sauce, and palm sugar. Stir until the sugar dissolves and the sauce thickens into a sticky glaze.
Step 7: Add the fried chicken, dried chilies, and kaffir lime leaves to the wok. Toss everything together until well coated. Serve your spicy crispy chicken stir-fry immediately with jasmine rice and enjoy!
More Thai chicken stir-fry recipes to try
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Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)
Equipment
- cutting board and knife
- Deep-frying pan to fry the chicken and aromatics
- paper towels or wire rack
- Spider strainer or slotted spoon
- Wok with spatula for stir-frying
Ingredients
- oil, as needed for deep-frying
- 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 cup tempura flour, or cornstarch
- 1/4 cup dried chilies, adjust to taste
- 5 kaffir lime leaves, stems removed
- 1 tbsp oil, for stir-frying
- 2 cloves of garlic, minced
- 1/2 teaspoon dried chili flakes, adjust to taste
- 1/3 cup water
- 1 tbsp oyster sauce
- 1 1/2 tbsp light soy sauce
- 2 tbsp palm sugar
Instructions
- In a mixing bowl, toss chicken pieces with salt and tempura flour until well coated.
- Heat oil for deep-frying in a deep-frying pan. Fry dried chilies for about 10 seconds. Remove with a strainer and set aside.
- In the same oil, fry kaffir lime leaves for about 10 seconds. Remove and set aside.
- Fry the coated chicken pieces in batches until golden and crispy. Avoid overcrowding. Let excess oil drain off on a wire rack or paper towel.
- In a clean wok, heat a tablespoon of oil and sauté garlic and chili flakes until lightly golden and fragrant.
- Add water, oyster sauce, light soy sauce, and palm sugar. Stir and simmer until the sauce thickens and turns sticky.
- Add fried chicken, chilies, and kaffir lime leaves to the sauce. Toss everything together until evenly coated. Serve immediately with rice.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe works with any protein: chicken, beef, pork, or even tofu.
- Leftovers don’t keep their crispiness, so it’s best enjoyed fresh.
