Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)
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This gai pad prik haeng recipe is a Thai crispy chicken stir-fry with a sticky, flavorful sauce that’s ready in under 30 minutes. It’s perfect when you’re craving restaurant-quality Thai food and best served with steamed jasmine rice to soak up the sauce.
What is pad prik haeng?
Pad prik haeng is a spicy Thai stir-fry made with dried chilies, garlic, and a sweet-savory sauce. The name comes from pad (stir-fried) and prik haeng (dried chilies).
Unlike dishes like basil chicken or pad prik pao, the heat comes from dried chilies rather than fresh chilies or chili paste. They add a deep roasted flavor that makes this dish completely different from other Thai chicken stir-fries.
Praew’s cooking tips
This is one of those dishes that looks much harder than it actually is.
The only part that takes a little extra time is frying the chicken. Once that’s done, the stir-fry comes together in just a few minutes, so have all your ingredients ready before you start.
The easiest mistake to make is over-frying the dried chilies and kaffir lime leaves. They only need about 10 seconds in the hot oil. Any longer and they’ll become bitter instead of fragrant.
If you don’t feel like deep-frying, don’t worry. I’ve made this recipe many times by pan-frying the chicken instead. It won’t be quite as crispy, but it’ll still be delicious.
If you don’t like very spicy food, simply reduce the amount of dried chilies. You’ll still get all the garlic, lime leaf, and savory flavors without as much heat.
Praew ♡
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredient notes & substitutes
You can find everything at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.
- Chicken: I always use boneless chicken thighs because they stay juicy after frying. Chicken breast works too, but slice it thinly and don’t overcook it or it’ll dry out.
- Tempura flour: This gives the chicken a light, crispy coating without feeling heavy. Rice flour or cornstarch also work well if that’s what you have.
- Palm sugar: I’ve tried making this with regular sugar, but palm sugar gives the sauce a softer caramel sweetness that tastes much better.
- Oyster sauce: The main savory ingredient that gives the sauce its rich flavor. I recommend the MaeKrua brand.
- Light soy sauce: Adds saltiness without overpowering the other ingredients.
- Dried chilies: These are what make pad prik haeng unique. They add a deep, smoky heat that’s completely different from fresh chilies. Use more or less depending on how spicy you like your food.
- Thai chili flakes: I like adding a little extra chili flake for extra spice. I usually crush dried Thai chilies myself because the flavor is fresher.
- Kaffir lime leaves: Tear or slice them thinly so they release their citrus aroma into the sauce.
- Garlic: Fresh garlic adds the aromatic base of the stir-fry.
- Water: Loosens the sauce so it coats every piece of chicken.
Tip: This recipe also works with pork, beef, or shrimp if you’d like to change the protein.
How to make crispy chicken stir-fry
1: Coat the chicken. Mix the chicken with the salt and tempura flour until every piece is evenly coated.
2: Fry the dried chilies. Heat enough oil for deep-frying in a wok over medium heat. Fry the dried chilies for about 10 seconds, just until fragrant. Remove them immediately with a strainer so they don’t burn.
3: Fry the kaffir lime leaves.
Using the same oil, fry the kaffir lime leaves for about 10 seconds until crisp. Remove and set aside.
4: Fry the chicken. Add the coated chicken and fry until golden brown and cooked through. Fry in batches if needed so the pieces stay separate and crispy. Drain on a wire rack or paper towels.
5: Start the sauce. In a clean wok, heat 1 tablespoon of oil over medium heat. Add the garlic and chili flakes, then stir-fry until the garlic is lightly golden and fragrant.
6: Make the glaze. Pour in the water, oyster sauce, light soy sauce, and palm sugar. Stir until the palm sugar has completely dissolved and the sauce thickens into a glossy, sticky glaze.
7: Finish the stir-fry. Add the fried chicken, dried chilies, and kaffir lime leaves to the wok. Toss everything together until the chicken is evenly coated in the sauce. Serve immediately with steamed jasmine rice while the chicken is still crispy.
How to store & reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a hot wok or skillet for a few minutes until warmed through. The chicken won’t be quite as crispy as when it’s freshly fried, but it’ll still taste delicious. I don’t recommend freezing this recipe, as the coating softens once thawed.
Pad Prik Haeng Recipe (Thai Crispy Chicken Stir-Fry)
Equipment
- Cutting board
- Sharp knife
- Mixing bowl (for coating the chicken)
- Deep saucepan or wok (for frying)
- Spider strainer or slotted spoon
- Wok or large skillet (for stir-frying)
- spatula
Ingredients
- oil, enough for deep-frying
- 1 lb chicken, boneless thighs or breast, cut into bite-sized pieces
- ½ tsp salt
- ½ cup tempura flour, rice flour or cornstarch also work
- ¼ cup dried chilies, adjust to your preferred spice level
- 5 kaffir lime leaves, stems removed
- 1 tbsp oil, for stir-frying the sauce
- 2 cloves of garlic, finely minced
- ½ tsp dried chili flakes, adjust to your preferred spice level
- ⅓ cup water
- 1 tbsp oyster sauce
- 1½ tbsp light soy sauce
- 2 tbsp palm sugar, finely chopped for faster melting
Instructions
- Coat the chicken. Mix the chicken with the salt and tempura flour until evenly coated.
- Fry the chilies and lime leaves. Heat enough oil for deep-frying in a wok over medium heat. Fry the dried chilies for about 10 seconds, then remove. Fry the kaffir lime leaves for about 10 seconds until crisp, then remove.
- Fry the chicken. Fry the coated chicken until golden brown and cooked through. Drain on paper towels or a wire rack.
- Make the sauce. In a clean wok, heat 1 tablespoon of oil. Stir-fry the garlic and chili flakes until fragrant. Add the water, oyster sauce, light soy sauce, and palm sugar. Stir until the palm sugar has dissolved and the sauce becomes glossy.
- Toss and serve. Add the fried chicken, dried chilies, and kaffir lime leaves to the wok. Toss until evenly coated in the sauce, then serve immediately with steamed jasmine rice.
Notes
- Use the nutrition card in this recipe as a guideline.