Thai Style Crispy Fried Chicken

Thai Style Crispy Fried Chicken Recipe

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Thai Style Crispy Fried Chicken is good to serve as an appetizer/snacks,it juicy inside and crispy outside.Your guests will surely love this Thai Style Crispy Fried Chicken.


Preparation Time - Brine The Chicken ( 2 hrs 15 minutes ) + Chicken Marination about 45 min to 1 hour+ Coating the chicken before frying ( after coating recommended to keep for 1-2  hrs before frying )
Cooking Time- 3-4 min for frying.

 Salt Water with other ingredients.(Technically Brine)

 NOTE :-

 1.You may choose to only use salt water but adding other ingredients helps to give a nice flavour
 2. You may skip this step if in a hurry but it is recommended as it helps to make the chicken juicy.
3. The solution must be COMPLETELY  COOLED down before immersing the chicken pieces

1. 2 cups water
2. 1 and 1/2 teaspoon of salt
3. 2 Ginger slice ( cut into circular shape)
4. 2-3 Galangal (cut into circular shape)
5. 2 Kaffir lime leaves
6. 1/8th teaspoon whole coriander seeds
7. 1/8th teaspoon of whole black peppercorns
8.  2-3 Cilantro stems
9. 1 Garlic Clove crushed.
10. Around little more than 1/2 pound that is approx 300 grams of  Boneless Chicken Thigh cut into Strips


Chicken Marination Ingredients:-

1. 1/2 teaspoon of crushed (in mortar and pestle/hamaldista)and chopped garlic
2. 1/4 teaspoon of Paprika or Kashmiri chili powder
3. 1/8 teaspoon of Cayenne or Red chilly Powder
4. 1/8 teaspoon of Black Pepper Powder
5. 1/4 teaspoon of Garlic Powder
6. 1/4 teaspoon of salt or use as per your taste ( remember the solution also had salt)
5. 1 Tablespoon of corn flour and 2 tablespoon of all purpose flour mixture.
6. 1 teaspoon of fish sauce
7. 1 teaspoon of Rice Vinegar /White Vinegar/Apple Cider Vinegar
8. 1 Egg

Coating The Chicken :-

1. All Purpose flour or Maida  3/4th cup.

NOTE -  if needed add more or less ( if too dry then you may add 1 -2 teaspoon of water )

Frying The Chicken

Oil for deep fry ( I used Groundnut Oil you may use Sunflower oil/Vegetable Oil )

Ingredients for The Sauce:-

1. 1/2 teaspoon minced fresh garlic
2. 1/2 teaspoon minced Thai chili or use fresh chili of your choice
3. Little more than 1/2 teaspoon Kaffir Lime Leaves
4. 1 tablespoon minced Cilantro
5. 1and 1/2 teaspoon of minced Galangal
6. 2 tablespoon of Spring Onion chopped
7. Palm Sugar around 1 tablespoon or use regular sugar.
8. 1-2 Tablespoon water.
9. 1 Tablespoon of Sriracha or any hot red chili sauce
10. 1 tablespoon of Soy Sauce ( I used Japanese Tamari Soy sauce you may use regular soy sauce )
11. 1/2 teaspoon of Fish Sauce+ 1 tablespoon water.
12. Very little salt if needed as soy and fish sauce has salt.
13. 1 teaspoon of Lime Juice.

NOTE - Adjust the water for melting the palm sugar and fish sauce solution.( I required total of around 2-3 tablespoon of water,you may need little more or less.

Preparation :-

1.If you are using brine then first prepare the brine solution with other ingredients(as mentioned in ingredients for salt water ) then let it COOL DOWN COMPLETELY and then add the chicken pieces to it,cover it and then refrigerate it for around 2 hours.

2. Next discard the brine solution ,take the chicken pieces out and then dry it as much you can with a kitchen tissue.

3. After this marinate the chicken with the ingredients mentioned for marinating chicken and then again leave it covered in the refrigerator for 45 min to 1 hour.

4. Next coat the chicken along with the marinate with all purpose flour or Maida and its recommended that you again leave it in the refrigerator for 1-2 hours before frying it to get a better coating.

5. Next prepare the sauce.

1. First in a mixing bowl take 1 tablespoon each of Sriracha or any red  hot chili sauce and 1 tablespoon of soy sauce ( I used Tamari Japanese Soy sauce) you can use regular soy sauce.

2. Then In an utensil heat 1-2 tablespoon of water with the palm sugar and when it melts add the fish sauce and little water. Add this into the sriracha+soy sauce mixture.(If needed adds alt ,remember that the sauce also has added salt )

3. Then add all the ingredients mentioned under sauce ( except the cilantro+spring onion and lime juice ).

4. Let the sauce soak all the flavours and when it comes to room temperature then add 1 teaspoon of lime juice and mix.

5. Keep this aside,when the chicken is fried then you will toss the chicken into this sauce along with cilantro and spring onion.

Cooking/Frying :-

1. Deep fry the coated chicken in oil ( the oil must not be too hot ) or the chicken will get burnt,Fry it on a medium flame until golden brown.Do not overcrowd the cooking pan,fry in small batches.
2. When fried take them out on a paper towel to soak excess oil and toss in the prepared sauce along with cilantro and spring onion and serve with your choice of sauce .
3. I served It with Celery sticks  and 3 sauce ( honey mustard,Ranch and Tomato sauce/Ketchup).Enjoy :-) and please leave your valuable comments.

Pictures:-