Easy Thai Fried Chicken Recipe
This easy Thai fried chicken recipe gives you juicy meat with a light, crispy coating that stays crisp without turning greasy.
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.
Calories: 1179kcal | Carbohydrates: 4g | Protein: 2g | Fat: 128g | Saturated Fat: 38g | Polyunsaturated Fat: 27g | Monounsaturated Fat: 57g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 725mg | Potassium: 67mg | Fiber: 1g | Sugar: 2g | Vitamin A: 132IU | Vitamin C: 6mg | Calcium: 17mg | Iron: 0.4mg
