You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Crispy Fried Thai Chicken

I had such a mad craving for some fried chicken the other day, so much so I had to make one of my favourites which is this Thai version I created a few years ago for a menu I wrote for a friends restaurant in London. I met my friend Sam, the restaurant owner, for a few beers a few months after he implemented my menu and he told he it was his best selling dish by far. To be honest I wasn’t very surprised because as far as fried chicken goes this is one of the best recipes I have ever created. The flavours are amazing, it’s like eating a spicy and crispy chicken wing only better as it’s all breast meat so you have no bones to deal with.

They make an ideal family meal as you can leave the kids plain if they prefer. They also go great if you have a few friends around for a few beers as they make the perfect finger food to scoff on while you enjoy the banter.

You can make these gluten free by using either gluten free flour or by using gram flour which is made from chickpeas and can be found in most supermarkets though I haven’t seen it in Aldi or Lidl. You can get gluten free soy sauce called Tamari, I have only seen it online and never cooked with it so can’t tell you if it is any good. I really must buy some and check it out someday soon.

As always please feel free to pm me on my Facebook Page if you need my help with one of my recipes or have any cooking related questions.



Allergens : Contains Gluten, Gluten Free Method Included
Chicken Breasts - 4
Cornflour - 1 tbsp
Garlic Cloves - 1 finely chopped
Soy sauce - 1 tbsp
Thai Fish Sauce - 1 tsp
Cold water - 300ml
Egg whites - 2
Fresh Corainder - Good hanfull chopped
Garlic Cloves - 2 finely chopped
Spring Onions - 3 finely chopped
Red Chilli - 1 finely chopped
Light Soy Sauce - 3 tbsp
Thai Sweet Chilli Sauce - 3 tbsp
Rice Wine Vinegar or Cider Vinegar - 2 tbsp
Thai Fish Sauce - 2 tsp
Brown Sugar (Use Palm sugar if you can get it) - 2 tsp
Lime - Juice of half
Plain or Gram Flour - 75g
Cornflour - 75g
Baking Powder - 1 tsp


Getting Ready... You will need - 1 deep fat fryer or wok, 1 sharp knife, 1 chopping board, 2 medium bowls, 1 large bowl, 1 baking tray, 1 fork and 1 whisk.
Let start with the chicken so it can marinade while you prepare the other bits.
Place the water, soy sauce, cornflour, chopped garlic, fish sauce and egg whites in the medium bowl and mix really well
Slice the chicken breasts into thick strips, you should aim to get 4 from each one if they are big or 2-3 if small add these to the mix, cover and place in the fridge for an hour if you can, this adds to the flavour but they will still be great if you can't wait that long.
Pre-heat your oven to 180c GM4 and turn your deep fat fryer on and set it to high or 180c
Combine all the sauce ingredients in the large bowl and mix really well, set to one side till later.
You can fry the chicken in about 1 inch of oil in a wok if you don't have a deep fat fryer. I prefer sunflower oil for this.
Mix the cornflour, flour and baking powder together in the other medium bowl, then divide the mix in two.
Remove one piece of chicken at a time then roll in one of flour mixes. Continue until you have coated all the chicken pieces in the flour.
Stick the chicken back in the marinade, give it a good stir then repeat step 6 only use the second half of the flour mix this time.
Place a few pieces of chicken in the basket of your pre-heated fryer, making sure not to over load it, you want the oil to flow freely around the chicken.
Cook for about 1 minute until each piece is nice and crispy then place on the baking tray.
Repeat until you have crisped up all the chicken.
Stick the baking tray in the oven and cook for between 10 and 15 minutes depending on how big you cut the chicken. Cut into the biggest piece to make sure they are cooked.
Remove half the sauce from the large bowl and set to one side to use as a dipping sauce for the chicken.
Stick the crispy, cooked chicken pieces in the large bowl with the remaining sauce and stir to coat the chicken in the sauce.
Serve with a nice salad or jasmine rice.
    • dfortune
    • 4th March 2017


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode