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Thai fried chicken recipe, with tender meat and a crispy crust that’s simply irresistible. Today, we’re bringing the authentic flavors of Thailand into your kitchen with an easy marinade.
Fried chicken recipe
Recently, my husband, my little niece, and nephew joined me on a visit to a fast food joint in Thailand. Sadly, it didn’t live up to our fried chicken expectations.
However, that disappointment turned into a mission – a mission to create a mouthwatering goodness of homemade crispy deep-fried chicken!
For many Thai people, fast food is a rare luxury, as it’s pricier than the local Thai cuisine of street food stalls. My hubby and I were determined to give my little niece and nephew an unforgettable day.
I had made a promise to my Thai family, and I was determined to keep it – make them the best crispy chicken delights ever! So the next day, I picked up my niece and nephew, ready to satisfy their hunger.
And boy, did we exceed their expectations! I marinated juicy chicken fillets, fried them to crispy perfection, and presented a plate of crispy-fried deliciousness.
I will never forget the look on my little nephew’s face! While stuffing his mouth with crispy chicken and French fries, he tried to say, “You should open a restaurant!”
The best Thai fried chicken
According to my little nephew. Why?
- Thai fried chicken has a thin, crispy crust and tender meat that’s marinated to perfection.
- Making a batter mix with crispy flour ensures ultimate crispiness with enhanced flavor. It also helps to minimize excess oil absorption during frying, so less greasy, and more yummy!
- This recipe has been tried and tested countless times since I published it. Since then, my little nephew has asked me to make it at least 20 times!
- This recipe is quick and easy with simple ingredients, you probably have most of them in your kitchen pantry. As for the crispy flour, you can easily find that in an Asian supermarket.
- This is a crow-pleaser! It’s loved by both kids and adults, perfect for easy appetizers or tasty snacks.
What’s fried chicken without a tasty dipping sauce – incomplete, right?!
I’ll recommend some of my personal favorite dips and condiments, but in the end, it comes down to what you like the best.
Personally, I’m all about the heat. This nam jim jaew dipping sauce is perfect for me, and the best part is that you can whip up this spicy dip in just 10 minutes, so you can prepare it while the chicken is marinating.
However, the choice is yours!
- Thai BBQ sauce
- Spicy tamarind dipping sauce
- Thai sweet chili sauce or use store-bought sweet chili sauce.
- A sweet, spicy, and sour chili dip for chicken. Made with tamarind paste, palm sugar, fish sauce, and more.
- Or you can simply use a combo of mayonnaise and ketchup.
For the exact measurements, please scroll down to the recipe card at the bottom of the page.
- Chicken – For chicken tenders, use chicken breasts and slice into fillets. Slice into smaller pieces for nuggets. Alternatively, you can use drumsticks, thighs, or chicken wings. Bone-in meat is more tender, and frying the skin gives extra flavor.
- Crispy flour – In this recipe, I used an ingredient called crispy flour, which ensures a wonderful crispy and crunchy crust for Thai fried chicken. Alternatively, you can use tempura flour. Both are available in Asian supermarkets.
- Flavor seasoning (RosDee brand) – Flavor seasoning is a popular Thai seasoning mix, widely used in Thai cuisine. It typically contains a mix of ingredients like salt, MSG, sugar, garlic powder, onion powder, and more spices. It serves as a quick way to add depth and extra flavor
- Chili sauce – The addition of chili sauce adds a subtle hint of spice, you can simply use store-bought chili sauce for example sriracha sauce.
- Egg – The egg acts as a binding agent, helping the crispy flour stick to the homemade crispy chicken.
- White pepper
Total Time: 25 minutes
Prepare the batter mix by combining flour, salt, white pepper, chili sauce, flavor seasoning, and egg in a large bowl. Whisk until well-blended. Next, add water along with lime juice, and whisk again until thoroughly combined.
Add the chicken slices into the batter mix, ensuring they are well coated. Let the marinade infuse into the chicken for a minimum of 2 hours in the refrigerator, or overnight for the best flavor.
Tip: Take out the chicken from the fridge 20 minutes before frying, so it can come to room temperature. This will allow it to cook quicker and evenly.
Now, prepare a bowl containing crispy flour and keep your bowl with the marinated chicken ready. Take a piece of chicken and dip it into the bowl of crispy flour, giving it an even layer of coating.
Fry the chicken in a frying pan filled with oil (the heat range is around 350°F to 375°F / 175°C to 190°C). Work in small batches and don’t overcrowd the pan. Flip the chicken regularly until it turns golden brown, usually it takes around 5 minutes per batch.
How to serve
Serve this dish immediately after frying for the best taste.
You can enjoy this recipe on its own as well, offer dipping sauces on the side for extra flavor; sweet chili sauce, sriracha sauce, …
How to store
Allow your meal to cool down to room temperature and transfer it to an airtight container. Keep in your fridge for up to 3 days.
- Heat in the oven on 375°F (190°C) until thoroughly heated.
- Use the air fryer on 375°F (190°C).
- Reheat on the stove top in a skillet or frying pan over medium heat with a small amount of neutral oil.
Tip: you can use the leftovers in my fried larb recipe.
This recipe is simply one of my creative outlets, and it’s not intended to be an authentic or traditional dish in any way.
It resembles some of the snacks you could find at a street food market in Bangkok, with simple seasonings. For those seeking an authentic taste, I recommend trying gai tod hai yai (Southern Thai fried chicken).
Frequently asked questions (FAQ’s)
How is Thai fried chicken different?
Thai fried chicken differs from regular fried chicken. The secret of Thai fried chicken lies in the use of crispy flour or tempura flour, which ensures a thin and extra crispy crust. Additionally, a combination of Thai seasonings and spices in the marinade add extra flavor.
Is fried chicken healthy?
Although chicken offers several health benefits, fried chicken is not considered healthy. Deep-frying food adds a large amount of oil to the chicken, increasing the calories and the amount of unhealthy fats. Additionally, the crispy crust is achieved by using flour or batter, which adds to the calorie count. For a healthier alternative, opt for baking, air frying, or grilling the chicken.
What is the best cut for fried chicken?
The best cut of chicken is bone-in, skin-on chicken pieces. Drumsticks, wings, and thighs are popular for their tender and juicy results. The skin becomes wonderfully crisp and adds extra flavor, while the bone results in a juicier fried chicken.
Can I bake the chicken instead of frying it?
Yes, you can bake instead of frying, this is also a healthier alternative. Preheat your oven to 375°F (190°C). Arrange the pieces in a single layer on a baking sheet lined with parchment paper or aluminum foil. The baking time varies depending on the size of the meat and the cut.
Is this recipe gluten-free?
Crispy flour and tempura flour are not gluten-free. You can use rice flour or cornstarch as an alternative.
Can I make this in advance?
You can marinate the chicken in advance. For the best results, it’s best to fry the chicken right before serving.
More deep-fried recipes you’ll love
- Kai pad prik haeng – An easy and delicious spicy chicken stir-fry.
- Thai crispy fish – A deep-fried fish with a tasty tamarind sauce, garnished with lots of chilies.
- Fried larb recipe – The leftovers of this recipe can be used to make my twist on the larb salad.
Did you fall in love with this Thai fried chicken recipe? I’d be thrilled if you would leave a star rating and/or a comment below! And if you’re craving more Thai recipes like this one, make sure to subscribe to my newsletter.
The Best Thai Fried Chicken Recipe
This recipe makes the best fried chicken with simple ingredients.
For the fried chicken batter mix.
Add flour, salt, white pepper, chili sauce, flavor seasoning and egg in a large bowl and whisk. Add water plus lime juice, whisk again until everything is well mixed.
For marinating the chicken.
Add all the slices of chicken into the batter mix. Let the marinade soak into the chicken for at least 2 hours in your refrigerator or overnight for the best results flavor-wise.Remove the marinated chicken from the fridge 20 minutes before frying it. If you fry it cold, it will take longer.
Now, you’ll need a separate bowl with crispy flour, and your bowl with marinated chicken.
Dip a piece of marinated chicken into the bowl, which contains crispy flour. Give it a thin layer of flour.
Fry the chicken in a frying pan.
Limit the number of chicken pieces in each batch to ensure they cook evenly and don’t stick together.
Flip regularly until the fried chicken is golden brown. ±5 minutes per batch
- Amount Per Serving
- Calories 637kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 9.7g49%
- Total Carbohydrate 17.7g6%
- Dietary Fiber 2.7g11%
- Sugars 0.2g
- Protein 49g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use the nutrition card in this recipe as a guideline.