Easy Thai Fried Chicken Recipe
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This easy Thai fried chicken recipe gives you a light, crispy coating with juicy meat inside, without feeling greasy. The simple marinade adds just enough flavor without making it heavy and works with any cut of chicken.
Thai fried chicken comes in different styles depending on the region. In Southern Thailand, you’ll find Hat Yai fried chicken, while in Isan, we love simple fried wings (kai tod). This recipe is a simple version you can easily make at home.
Before you start
If fried chicken hasn’t turned out the way you expected before, it’s usually one of these things:
Just keep an eye on these, and it should turn out great.
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: You can use breast for tenders, but thighs or drumsticks stay juicier and are harder to overcook. Wings work well too if you want smaller pieces.
- Tempura flour: This is what gives that light, crispy coating. It fries up airy and crunchy instead of dense like regular flour.
- Rosdee seasoning powder: This is a Thai seasoning mix made with salt, MSG, sugar, and spices. It’s what gives that familiar savory taste you often get from street food in Thailand.
- Chili sauce: Adds a bit of heat and depth. Use any store-bought or make your own Thai hot sauce.
- Egg + water: This forms the batter so it coats the chicken evenly. You’re looking for something smooth and slightly thick, not too runny.
- Fresh lime juice: Adds a bit of freshness.
- White pepper: Adds a mild heat.
- Salt: Brings everything together.
- Oil: Use a neutral oil with a high smoke point, like vegetable or canola oil. These are some of the best oils for frying chicken since they handle high heat well.
How to make Thai fried chicken
1: Make the marinade. In a bowl, mix the flour, salt, white pepper, chili sauce, seasoning powder, and egg. Add the water and lime juice, then stir until you get a smooth batter.
2: Marinate the chicken. Add the chicken and coat each piece well. Cover and refrigerate for at least 2 hours, or overnight if you have time.
Take it out about 20 minutes before frying so it cooks more evenly.
3: Coat before frying. Have a bowl of tempura flour ready. Just before frying, roll each piece in the flour for an even coating.
4: Fry. Heat the oil to 175–190°C (350–375°F). Fry the chicken in batches so the oil temperature stays steady. Turn as needed until golden and crispy, then transfer to a colander or paper towels to drain before serving.
Serving tip: This is really good for lunch or dinner with sticky rice and a spicy salad like som tum. You can also keep it simple and serve it with fries. A sweet chili dipping sauce makes it even better.
How to store & reheat
If you have leftovers, let the chicken cool completely, then store it in an airtight container in the fridge for up to 3 days.
To reheat fried chicken, use the oven or air fryer so it crisps up again. Heat at 190°C until warmed through. You can also reheat it in a pan over medium heat with a bit of oil.
Top tip: If you end up with leftovers, they are really good in my crispy chicken larb.
Easy Thai Fried Chicken Recipe
Equipment
- Large mixing bowl (for marinade)
- Whisk or spoon
- Second bowl (for coating flour)
- Wok, deep pan, or deep fryer
- Tongs or slotted spoon
- Plate or tray with paper towels (for draining)
Ingredients
- 150 g tempura flour, + extra for coating
- 1 tsp salt
- 1 tsp white pepper
- 2½ tbsp chili sauce
- ½ tbsp rosdee seasoning powder
- 1 large egg
- 180 ml water
- 1 lime
- 500 g chicken, use any cut you like
Instructions
- Make the marinade. In a bowl, mix the flour, salt, white pepper, chili sauce, seasoning powder, and egg. Add the water and lime juice and stir until smooth.
- Marinate the chicken. Add the chicken and coat well. Cover and refrigerate for at least 2 hours, or longer if you have time.
- Coat before frying. Place some extra tempura flour in a bowl. Just before frying, roll each piece of chicken in the flour so it’s evenly coated.
- Fry. Heat the oil to 175–190°C. Fry the chicken in batches until golden and crispy, then transfer to paper towels or a colander to drain before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
I LOVE ALL YOUR RECIPES, THANKS FOR SHARING
Thank you chef Guy!