I first tried Thai Fried Chicken at a tiny street stall in Bangkok, and I've been chasing that exact crunch and flavor ever since. The best part? You can make this at home with ingredients you probably already have, and it comes together faster than you'd think.
If you love crispy Thai Fried Chicken , you'll want to try this Easy Tomato Pesto Recipe or this Easy Italian-American Meatballs recipe next. And if you're craving more Thai-inspired flavors, this Easy tomato fritters recipe is the perfect side.
Why You'll Love This Thai Fried Chicken
This Thai fried Thai Fried Chicken checks all the boxes. The marinade is simple but packed with flavor, the batter fries up light and crispy, and the whole dish feels special without requiring fancy techniques or hard-to-find ingredients. You get that perfect combination of juicy meat and crackly coating, plus those crispy shallots on top add a sweet, crunchy finish. It's the kind of recipe that makes you feel like a better cook than you actually are, and everyone who tastes it will ask you for the recipe.
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Thai Fried Chicken Ingredients
Here's everything you need to make crispy, flavorful Thai fried chicken at home.
See Recipe Card Below This Post For ingredients Quantites
For the Marinade:
- Bone-in, skin-on chicken pieces: Drumsticks and thighs work best because they stay juicy during frying. Pat them dry with paper towels before marinating so the flavors stick better.
- Garlic: Fresh garlic gets pounded into a paste and gives the Thai Fried Chicken that deep, aromatic flavor.
- Coriander/cilantro roots and stems: This is the secret ingredient in Thai cooking. The roots have a more concentrated flavor than the leaves and add an earthy, herbal note you can't get anywhere else.
- Light soy sauce: Adds saltiness and a savory depth to the marinade without overpowering the other flavors.
- Oyster sauce: Brings a touch of sweetness and umami that rounds out the marinade.
- Sugar: Balances the salty and savory notes and helps the Thai Fried Chicken brown nicely when it fries.
- Salt, white pepper, black pepper: These three seasonings work together to build layers of flavor. White pepper has a sharper, more floral heat than black pepper.
For the Batter:
- Tempura batter: This light Japanese batter creates that signature crispy, shaggy texture. You can find it in the Asian section of most grocery stores.
- Cold soda water: The carbonation helps the batter stay light and crispy. Make sure it's ice cold.
- Chicken bouillon powder or Oxo cube: Adds an extra layer of savory flavor to the batter itself.
- Ice cubes: Keeping the batter cold is key to getting that extra-crispy coating.
- For Frying:
- Vegetable oil: You need enough oil for deep frying, so the Thai Fried Chicken can float and cook evenly on all sides.
- To Serve:
- Shallots: Fried until golden and crispy, these add a sweet crunch on top of the Thai Fried Chicken.
- Sticky rice: The traditional side that soaks up all the flavors and balances the richness of the Thai Fried Chicken .
- Thai sweet chili sauce: A sweet, tangy dipping sauce that's the perfect match for crispy Thai Fried Chicken .
how to make Thai Fried Chicken
Make the marinade: Add garlic, coriander roots and stems, sugar, salt, white pepper, and black pepper to a pestle and mortar. Grind everything into a smooth, fragrant paste, really working it until the garlic breaks down completely. Transfer the paste to a large mixing bowl and stir in the soy sauce and oyster sauce until combined. Add your Thai Fried Chicken pieces and use your hands to rub the marinade all over, getting it under the skin and into every crevice. Cover the bowl with cling film and refrigerate for at least 4 hours, but overnight is even better for the flavors to soak in deep.
Prepare the shallots: Place the diced shallots between two layers of paper towels and press down firmly to squeeze out as much moisture as you can. This step is important because wet shallots won't crisp up properly when you fry them.
Fry the shallots: Heat your oil in a large pot to 120°C (250°F), using a kitchen thermometer to check. Add the shallots and keep the heat low and steady. Fry them slowly, stirring occasionally, until they turn light golden to slightly brown, about 5 to 7 minutes. Watch them closely because they can burn in seconds once they start to color. Remove the shallots with a slotted spoon and spread them on paper towels to drain and crisp up.
Prepare the batter: Bring the oil temperature up to 175°C (350°F). In a medium mixing bowl, whisk together the tempura batter and Thai Fried Chicken bouillon powder. Slowly pour in the cold soda water, stirring gently until the mixture looks like heavy cream, smooth but still a bit thick. Drop an ice cube or two into the batter to keep it cold while you work.
Fry the chicken: Dip each piece of marinated Thai Fried Chicken into the batter, letting any excess drip off, then carefully lower it into the hot oil. Don't crowd the pot. Fry 3 to 4 pieces at a time, keeping the oil temperature around 165°C (330°F). Fry for 5 to 8 minutes on each side, flipping halfway through, until the chicken turns deep golden brown and the internal temperature reaches 75°C (165°F). The batter should look crispy and shaggy with lots of texture. Transfer the chicken to a cooling rack set over paper towels to drain.
Final touch: Give the chicThai Fried Chicken ken a light sprinkle of salt if you want, then pile those crispy shallots on top. Serve hot with sticky rice and Thai sweet chili sauce on the side.
Equipment for Thai Fried Chicken
Large pot and slotted spoon: For deep frying the Thai Fried Chicken and shallots. Make sure your pot is deep enough to hold at least 3 inches of oil.
Pestle and mortar: The traditional way to grind the marinade into a paste. If you don't have one, use a food processor or blender.
Large mixing bowl and cling film: For marinating the chicken. The cling film keeps everything sealed so the flavors don't escape.
Medium mixing bowl: For mixing the batter right before frying.
Sharp knife and chopping board: For prepping the garlic, cilantro, and shallots.
Paper towels: Essential for draining the Thai Fried Chicken and shallots so they stay crispy.
Kitchen thermometer: This is really important for keeping the oil at the right temperature. Too hot and the batter burns, too cool and it gets greasy.
Cooling rack: Lets the Thai Fried Chicken drain without sitting in its own oil, which keeps the bottom crispy.
Substitutions and Variations
Tempura batter substitute: If you can't find tempura batter, mix 1 cup of all-purpose flour with 2 tablespoons of cornstarch and a pinch of baking powder. It won't be quite as light, but it'll still give you a crispy coating.
Chicken pieces: You can use wings or even boneless thighs if that's what you have. Boneless pieces will cook faster, so adjust your frying time to about 4 to 6 minutes per side.
Gluten-free option: Use a gluten-free tempura batter or make your own with rice flour and cornstarch.
Spice it up: Add a teaspoon of chili flakes to the marinade if you like heat, or serve with sriracha instead of sweet chili sauce.
Storage and Reheating
Refrigerator: Store leftover Thai Fried Chicken in an airtight container in the fridge for up to 3 days. The coating will soften a bit, but it still tastes good cold or reheated.
Reheating: The best way to bring back the crispiness is to reheat the Thai Fried Chicken in a 375°F oven for about 10 to 12 minutes. You can also use an air fryer at 350°F for 5 to 7 minutes. The microwave will make it soggy, so avoid that if you can.
Freezing: You can freeze the marinated raw Thai Fried Chicken for up to 3 months. Thaw it in the fridge overnight before battering and frying. I don't recommend freezing the fried chicken because the coating gets a weird texture when you thaw and reheat it.
Crispy shallots: Store them in an airtight container at room temperature for up to a week. They'll stay crunchy as long as they're completely dry before you store them.
expert tips
Marinate overnight: The longer the Thai Fried Chicken sits in that garlic and cilantro marinade, the deeper the flavor gets. Four hours is the minimum, but overnight is when the magic really happens.
Keep the batter cold: That ice cube in the batter isn't just for show. Cold batter hitting hot oil creates steam, which makes the coating light and crispy instead of dense and heavy.
Don't skip the thermometer: Oil temperature is everything in frying. Too hot and the outside burns before the inside cooks. Too cool and the Thai Fried Chicken soaks up oil and gets greasy. Stick to 165°C (330°F) for perfect results.
Fry in batches: Crowding the pot drops the oil temperature and makes the coating soggy. Give each piece of chicken space to float and fry evenly.
Double-fry for extra crunch: If you want restaurant-level crispiness, fry the chicken once, let it rest for 5 minutes, then fry it again for 2 to 3 minutes. The second fry makes the coating even crunchier.
Pat the chicken dry: Before marinating, dry the chicken pieces really well with paper towels. This helps the marinade stick and prevents the batter from sliding off during frying.
FAQ
What is Thai style chicken?
Thai style chicken usually refers to chicken cooked with aromatic ingredients like garlic, cilantro, fish sauce, soy sauce, and Thai spices. It's all about balancing salty, sweet, sour, and spicy flavors in one dish. For fried chicken specifically, Thai style means a light, crispy coating with a marinade full of garlic and cilantro root.
What makes Thai fried rice taste so good?
Thai fried rice gets its flavor from fish sauce, oyster sauce, garlic, and the high heat of a wok, which gives the rice a slightly smoky taste. It's usually made with day-old rice so the grains stay separate and don't get mushy. A squeeze of lime and fresh herbs at the end brighten everything up.
What is hatyai chicken?
Hatyai chicken, also called Hat Yai fried chicken, is a Southern Thai street food specialty from the city of Hat Yai. It's known for its ultra-crispy coating, garlicky marinade, and those crispy fried shallots piled on top. The batter is lighter and crunchier than most fried chicken, and it's almost always served with sticky rice and sweet chili sauce.
What is Kai Tod?
Kai Tod is the Thai word for fried chicken. "Kai" means chicken and "tod" means fried. You'll see it on menus all over Thailand, and it can refer to different styles depending on the region. Hat Yai fried chicken is one type of Kai Tod, but there are lots of variations with different marinades and batters.
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Pairing
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Crispy Thai Fried Chicken
Ingredients
Method
- In a pestle and mortar, combine garlic, coriander roots & stems, sugar, salt, white pepper, and black pepper. Grind until smooth. prep
- Transfer the paste to a large mixing bowl. Stir in soy sauce and oyster sauce. Add chicken pieces and coat them thoroughly with the marinade. Cover with cling film and refrigerate for at least 4 hours, or overnight for best results. marinate
- Place diced shallots between paper towels. Press firmly to remove moisture. Set aside. prep
- Heat oil in a large pot to 120°C (250°F). Add shallots and fry slowly until light golden to deep brown, being careful not to burn them. Once done, remove and place on paper towels. fry
- Increase the oil temperature to 175°C (350°F). In a medium mixing bowl, mix tempura batter and chicken bouillon powder. Gradually pour in cold soda water and stir until smooth and creamy. Coat chicken pieces in batter and carefully lower them into the hot oil, frying in batches of 3-4. fry
- Fry chicken for 5-8 minutes on each side, or until golden brown with an internal temperature of 75°C (165°F). Rest chicken on a cooling rack with paper towels underneath to drain excess oil. finish
- Season with a pinch of salt (optional). Serve the chicken topped with crispy shallots, along with sticky rice and Thai sweet chili sauce. finish
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