Pad prik haeng recipe is THE BEST Thai spicy crispy chicken coated in a sweet, hot sauce. It's a quick and easy Thai dish loaded with dried chilies, lemongrass, and kaffir lime leaves.
This is the best Thai spicy fried chicken recipe EVER.
It's a hidden gem you've probably never heard of. You won't find this at the usual street food stalls or even in Thai restaurants.
So why isn't this easy Thai chicken dish everywhere? Well, it ain't a five-minute wok wonder like pad kra pao. You're frying up chilies, lemongrass, and tender chicken until golden and crispy.
That extra stove time is totally worth it, trust me.
The chicken is crispy on the outside and so juicy and tender on the inside. Coated with the best spicy sauce ever and full of aromatic herbs, this is an absolute flavor bomb.
Lemongrass, dried chilies, and kaffir lime leaves come together in one fragrant dish that's as fun to make as it is delicious. So good!
For the exact measurements, please scroll down to the recipe card at the end of this post.
All ingredients can be found at Asian grocery stores, or at Asian markets.
Prep the ingredients
Fry spices and chicken
Serve immediately to ensure the crispiest spicy chicken. Serve with a portion of jasmine rice or sticky rice.
Pad prik haeng is best when eaten immediately, since that's when the chicken is the most crisp.
If you do end up with leftovers, place the Thai spicy crispy chicken in an airtight container. Store it in the fridge for up to 2 days.
Reheating instructions: Reheat on the stove over medium heat until warm. Add a tablespoon of oil if needed. Avoid the microwave.
Tip: Toss the leftovers with fresh vegetables or noodles for a new dinner.
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1. Cut your chicken into bite-sized pieces. Remove the middle part of the kaffir lime leaves and chop up the garlic.
2. In a large bowl, combine chicken, salt, and your choice of crispy flour. Knead it with your hands.
3. Quick-fry dried chilies for 10 seconds. Scoop them out with a colander.
4. Fry the kaffir lime leaves for 10 seconds.
5. Fry the chicken until golden and crisp. Make sure they don't stick together and let excess oil leak.
6. Heat oil in a wok and sauté garlic and dried chili flakes until golden.
7. Pour in water, oyster sauce, light soy, and palm sugar. Stir until the sugar dissolves. Cook until the sauce gets a sticky, bubbly top layer.
8. Add the fried chilies, kaffir lime leaves, and fried chicken. Mix it well with the sauce and serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.