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:-

Thai Style Ginger Chicken With Vegetables Recipe

Thai Style Ginger Chicken With Vegetables

This Thai Style Ginger Chicken with vegetables is quick ,simple, light and easy dish and goes best with a side of steamed Rice preferably jasmine rice or Fried Rice.

Preparation Time - 10 min
Cooking Time - 10 min

Ingredients for Chicken Marinate

1. 300 grams of Chicken cut into  bite size pieces ( I used boneless and skinless)
2. 1 teaspoon fish sauce.
3. 1 teaspoon soy sauce.
4. Black Pepper just little sprinkle.
5. Salt as per your  taste.( be careful while adding since both fish sauce and soy sauce has added salt )

Ingredients for the Ginger Chicken

1. Mixed Vegetables ( I used Broccoli,Carrot,Capsicum or Bell Pepper,Mushroom and Onion knob leaves or use spring onion )
2. 1/3 rd cup sliced Onion.
3. 1 inch ginger crushed and 2 inch ginger cut into julienne
4. 1/4 teaspoon minced Garlic.[NOTE do not add too much garlic or else it will overpower the Ginger]
5. Chopped fresh chilly as per your heat tolerance.
6. Fish Sauce 1 tablespoon
7. Soy sauce 1 Tablespoon
8. Cooking oil 3- 4 teaspoon.
9. Salt as per your Taste.

Preparation:-

1. Marinate the Chicken with all the ingredients mentioned under marination and keep aside.
2. Blanch the Broccoli and keep aside.
3. Mince the garlic,Chop the chilly,crush the ginger and the other ginger cut into julienne and slice the rest of the vegetables .

Cooking:-

1. Take an utensil and add oil,when it heats up add the garlic fry til lightly brown and then add the crushed ginger followed by the marinated chicken.Cook the chicken till its colour slightly changes .
2. Next add the carrots and onion,Onion knob leaves/spring onion,Capsicum and all the vegetables except the blanched Broccoli,Ginger julienne and the chopped chilly.
3. Add the fish sauce and soy sauce and salt and cook ,when nearly done add the Broccoli and ginger julienne and mix.Cook  just for 30-40 seconds to keep the Broccoli crunchy.
4. Serve hot with garnishing of chopped  fresh chilly.

Pictures:-

Thai Style Noodle with Vegetables

Thai Style Noodle with Vegetables

This Thai Style Noodle is refreshing with flavours of fresh Thai Basil,Tamarind and other vegetables and sauce.Its quick and easy.

Preparation Time - 10 min.
Cooking Time - 15 -20 min.

Ingredients:-

1. Egg Noodle ( I used egg noodle for this recipe )
2. Fish sauce - 1 and half teaspoon
3. Sriracha or Red chilly sauce - use as per your heat tolerance.
4. Tamarind concentrate - I used 1/2 teaspoon dissolved in little water
5. Sugar - 1/4 teaspoon.
6. Red Chilly flakes - sprinkle or as per your heat tolerance.
7. Salt - as per your taste ( be cautious as the fish sauce is also salty ).
8. Thai fresh basil - about 15 leaves.
9. Sliced Tomatoes.
10. Red bell pepper /Capsicum
11. Blanched  Green Beans.
12. Mushrooms sliced.
13. Spring Onion 1 or 2.
14. Sliced Onion 1/3 rd cup.
17. Chopped fresh chilly.
18. Oil 2 tablespoon.

Preparation:-

1. Cook the egg noodles as per package instruction and keep aside.
2. Chop the green parts of the spring onion and cut the white parts into 1 inch pieces.
3. Slice all the vegetables.
4. I used ready made tamarind concentrate if you use tamarind pulp then first soak in hot water then squeeze the pulp and strain it and then use.
5. Blanch the green beans and keep aside.( boil in hot water for 2-3 minutes with pinch of sugar and then immediately immerse in cold water ,take out and keep aside.)

Cooking:-

1. Take an utensil ( I used non stick ) and add oil.When oil is hot add the sliced onion and fry til it just wilts ,do not brown it.Next add all the vegetables except the blanched beans,green parts of spring onion and basil leaves.
2. Fry the vegetables and then add the noodles followed by the fish sauce,tamarind concentrate mixed with water,red chilly sauce or sriracha and mix.
3.Add the sugar,salt,green parts of spring onion and the Basil leaves,blanched beans and mix.Sprinkle the red chilly flakes.
4. Serve hot garnished with green spring onion,chopped fresh chilly and Thai basil.

Pictures:-

Pad Thai Recipe

Pad Thai Recipe

Pad Thai is a famous Thai recipe in which rice sticks or rice noodles are used.Its actually made with rice sticks along with other ingredients like peanuts,tamarind,soy sauce,chilly sauce and other veggies and also meat or chicken and eggs.Its has a beautiful combination of sweet,sour and salty taste.

Preparation Time - Soaking the rice sticks as per package instruction,other preparation 15 min.

Cooking Time- 20 min

Ingredients:-

1. Rice sticks around 8-10 oz

2. Sauce - 2 tablespoon of jaggery/gur or palm sugar or sugar + 2 teaspoon fish sauce+1 teaspoon tamarind concentrate or tamarind soaked in water and then strained and then used.

Adjust the sauce as per your taste.I used concentrated tamarind (ready made ) so just 1 teaspoon was alright for me.

3. Half crushed roasted peanuts ( I used around 1/4th cup )

4. 2 teaspoon chopped garlic.

5. 2 Spring Onions white part cut lengthwise and green parts chopped .

6. Radish cut lengthwise or cubed and soaked in a solution of white vinegar and sugar.(2 tablespoon vinegar and 1 teaspoon of sugar ).

7. Fresh Cilantro chopped for garnish.

8. Half of Lime for garnish.

9. 1 chopped fresh Thai  chilly or Indian chilly.

10. Sriracha or red chilly sauce as per your heat tolerance.

11. About 100 gram chicken marinated with little salt and black pepper.

12. 2 Eggs.

13. Bean sprouts ( 1cup )

14. Peanut oil or any vegetable/sunflower oil 3-4 teaspoon.

15. Salt as per your taste.

16. Red pepper or dry chilly flakes (Optional)

Preparation:-

1. Soak the Rice sticks as per the package instruction.

2. Prepare the sauce by dissolving jaggery in little hot water and then adding the fish sauce and tamarind concentrate.You can also add the sriracha or red chilly sauce now in the sauce mixture. I added it separately.

3. Pickle the radish in the vinegar and sugar solution as instructed above.

4. Chop or slice the vegetables as instructed above.

5. Marinate the chicken.

6. Roast and half crush the peanuts discarding the peanut peel or skin.

7. Scramble the egg and keep aside.( this time I did not scramble it separately ,I scrambled it when cooking the pad Thai and mixed with it ).

Cooking:-

1. Take an utensil(I used non stick ) and add oil .To it add the marinated chicken and let the chicken turn white .Then add the chopped garlic and cook.

2. when chicken is cooked and raw garlic smell disappears then add the white part of spring onion ,sauce and the soaked and drained rice sticks and mix.

3. next add the scrambled eggs and sriracha or red chilly sauce if you have not already mixed in the prepared sauce and the pickled radish ( add only the radish not the vinegar and sugar solution ).

4. Mix everything together and lastly add the bean sprouts,green parts of spring onion and red pepper flakes (optional ).

5. Serve hot with garnish of fresh cilantro or dhaniya patta,chopped fresh chilly,sprinkled peanuts and slice of fresh lime on the side.

Note :- 

1.The main taste of Pad Thai is the right balance of sweet,salty and sourness,so prepare the sauce as per your taste.

2. Be careful with the amount of salt you are adding as fish sauce is salty.

Pictures:-

Thai Chicken Mango and Pineapple Curry with Shrimp

Thai Chicken Mango and Pineapple Curry with Shrimp

Click here to see my other recipes in my you tube channel

This Chicken Mango and Pineapple Curry with shrimp is made with Coconut milk,tropical fruits Mango and Pineapple and has the Red Curry base. Its simply refreshing with hot Jasmine rice or just any rice you love.Give it a try.

Preparation Time - 15 min
Cooking Time - 40-45 min

Ingredients :-

1. Red Curry Paste ( you can use ready made or homemade ) I used homemade.For the Homemade Red Curry Paste Recipe click the link below:-

Homemade Thai Red Curry Paste

2. Chicken(boneless) 300 grams cut into strips.
3. Shrimp - around 10 (optional )
4. 1/4 teaspoon salt or to taste for marination and 1 and 1/2 teaspoon salt for the curry or to your taste.If you are using ready made red curry paste check and see if it has added salt in it so in that case you need to adjust your salt.
5. Mango ( not raw and neither too much ripe ) see picture to get an idea (1/2 cup ).
6. Pineapple 1/2 cup
7. Mixed Vegetables ( Beans 1/4 cup,Thai egg plant 1/4 cup,Fresh button mushroom 1/3 cup ).
8. Coconut Milk 400 milliliter (ml)
9. Coconut oil 1-2 tablespoon or sunflower oil or vegetable oil.
10. Thai basil 1 twig.
11. Fresh red chilly 1 ( I used Thai red chilly ,use more as per your heat tolerance )
12. Fish sauce - 2 teaspoon.
13. Palm Sugar/Jaggery/Gur-1 tablespoon If using Sugar 1 and 1/4 teaspoon ( use as per your sweetness preference )
14. lime juice of half a Lime.
15. Lime zest 1 teaspoon.
NOTE usually Kaffir Lime zest is used I substituted it with normal Lime.
16. Vinegar 1 teaspoon ( I used apple cider but rice vinegar will be more apt )
17. Tamarind Concentrate 1/3rd teaspoon.(If using dry Tamarind pulp then soak it in water then crush with hands and then strain it and then use ).
19. Red chilly flakes for garnish (optional )

Preparation:-

1. Prepare the red curry paste if using homemade following the red curry paste link stated above.
2. Marinate the chicken and shrimp with little salt(1/4 teaspoon or as per your taste).
3. Chop the fruits and the vegetables as shown in the picture below.


Cooking :-

1. Take an utensil ( I used Non stick ) add Coconut oil and when it warms up add the red curry paste and cook til oil seeps out and then add about 200 milliliter coconut milk and reserve the rest.

2. Cover it and reduce it to a creamy texture and oil seeping out.At this stage add the Chicken and shrimp and cook covered.Be careful that the curry does not burn.

3.Then after 4-5 minute add all the vegetables and the remaining 200 milliliter coconut milk,mix and cook covered,simmering it.

4. Then add the mango and Pineapple and 1/3rd cup water along with salt as per your taste(I added 1 and 1/2 teaspoon ) and fish sauce,vinegar,tamarind and palm sugar/jaggery/sugar.Mix and simmer covered.

5. Cook on a medium to low flame,simmering the curry.When oil floats on top then add the lime zest,lime juice and basil leaves ,mix and switch off.Let it rest for 5 min before serving.

6. Garnish with fresh Thai red chilly,fresh Thai Basil leaves and sprinkle of Red Chilly flakes.Serve with hot steaming Rice.

Pictures:-