3 Reasons THAI FRIED CHICKEN is the Best in the World

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is easier to find and offers a similar umami flavor.

coconut milk

🥗Healthier: low-fat coconut milk

💰Cheaper: milk

Low-fat coconut milk reduces calories while maintaining creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are often less expensive than breast.

rice flour

🥗Healthier: almond flour

💰Cheaper: cornstarch

Almond flour offers a gluten-free option, while cornstarch is a budget-friendly thickener.

Score the thickest part of the chicken meat on either side, about 1 cm deep, to help the marinade penetrate.

Pound white peppercorns until fine, then add garlic and cilantro stems and pound into a fine paste.

Add sugar, fish sauce, soy sauce, and water to the paste and stir to mix; pour into a large zip-top bag or bowl with the chicken and marinate for at least 4 hours, preferably overnight.

Slice shallots into 2mm thick pieces, toss with a pinch of salt, and let sit for about 10 minutes to draw out moisture.

Dry the shallots with paper towels to help them crisp up faster.

Heat about 2 inches of oil in a wok or large pot, test with a shallot, then fry the shallots until golden and drain on paper towels.

Heat oil to 375°F (190°C), coat marinated chicken with rice flour to create a thin batter.

Fry the chicken in batches, maintaining oil temperature at 300°F (150°C), flipping every 1-2 minutes until cooked through (dark meat 175°F/79°C, breast 155°F/68°C).

Let the chicken cool for 5-10 minutes before serving with sticky rice and fried shallots.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens