What is a famous Thai chicken dish?

Thailand boasts many famous chicken dishes, each offering unique flavors and cooking styles. Some of the most well-known include: Gai Yang : Grilled chicken marinated in a mix of herbs, spices, and coconut milk, traditionally cooked over charcoal. Khao Man Gai : Thai-style Hainanese chicken rice, served with a flavorful broth and spicy ginger dipping sauce. Pad Thai Gai : The iconic stir-fried noodle dish with chicken, tamarind sauce, bean sprouts, and crushed peanuts. Massaman Chicken Curry : A rich and aromatic curry made with chicken, potatoes, and roasted peanuts in a coconut milk base. But among fried options, Thai crispy fried chicken ( Gai Tod ) stands out as a true street food icon, loved for its balance of juicy, flavorful meat and crunchy coating.

How to make Thai crispy fried egg?

Making a Thai crispy fried egg, or Kai Dao (ไข่ดาว), is quick and easy. Start by heating about half an inch of oil in a wok or small frying pan until it’s very hot. Crack an egg directly into the oil from a slight height to encourage splattering and crispy edges. The egg whites will bubble and crisp up almost instantly, forming golden, lacy edges while the yolk remains soft and runny in the center. Fry for about 1–2 minutes until the edges are deeply golden. Remove with a slotted spoon and drain on paper towels. Serve Thai crispy fried egg with jasmine rice and a drizzle of sweet soy sauce for a classic Thai breakfast or quick snack.

What is the secret to crispy fried chicken?

The secret to truly crispy fried chicken lies in three key elements: the coating, the oil temperature, and the resting process. For Thai crispy fried chicken , using rice flour instead of regular flour creates a light, airy crust that stays crisp longer. Rice flour doesn’t absorb as much oil during frying, resulting in a less greasy finish. Maintaining the correct oil temperature is equally important. Fry at 375°F (190°C) initially, then keep the temperature steady around 300°F (150°C) once the chicken is added. This ensures the crust crisps up beautifully while the inside cooks evenly. Finally, letting the fried chicken rest on a wire rack after cooking helps prevent steam from softening the crust. Resting for 5–10 minutes allows juices to redistribute and the coating to set fully.

What is Thai fried chicken called?

In Thailand, fried chicken is commonly called “Gai Tod” (ไก่ทอด). The word gai means chicken, and tod means fried. This beloved street food is found in markets, roadside stalls, and restaurants all across Thailand. Gai Tod is often marinated in a flavorful mix of garlic, cilantro roots, fish sauce, and soy sauce, giving it its signature savory and aromatic profile. The chicken is then coated in rice flour before deep-frying to achieve a light, crispy crust. Some regional versions, like Hat Yai fried chicken from Southern Thailand, add extra ingredients like turmeric for color and flavor. Regardless of the variation, Gai Tod is almost always served with sticky rice and sweet chili sauce for dipping.

Thai Crispy Fried Chicken – The Most Delicious Street Food Ever

Description

Authentic Thai Fried Chicken marinated with garlic, cilantro, soy and fish sauce, then coated in rice flour and deep-fried to golden perfection. Served with crispy fried shallots and optional sticky rice or sweet chili sauce for dipping.

Ingredients

Scale

1 ½ lb bone-in, skin-on chicken (drumsticks, thighs, or wings preferred)
5 cloves garlic
8 cilantro stems, chopped
¾ teaspoon white peppercorns (or black)
2 ½ teaspoon sugar
2 tablespoon Thai soy sauce
1 tablespoon fish sauce
½ cup water
1 cup rice flour
Oil for frying (canola, peanut, or neutral vegetable oil)
Fried shallots (store-bought or homemade)
Sticky rice, for serving (optional)
Sweet chili sauce, for dipping (optional)
3 heads shallots, thinly sliced
A pinch of salt

Instructions

Score the thickest part of the chicken pieces to help the marinade penetrate and cook evenly. Trim excess skin from thighs if using.
Pound white peppercorns, then add garlic and cilantro stems and pound into a fine paste. Add sugar and grind further.
Mix the paste with soy sauce, fish sauce, and water in a bowl or zip-top bag. Add chicken and marinate at least 4 hours or overnight, flipping halfway through.
For fried shallots, toss thinly sliced shallots with salt and let sit for 10 minutes. Dry with paper towels.
Heat about 2 inches of oil in a wok or pot. Test with one piece of shallot. Once bubbling steadily, lower heat and fry remaining shallots for 5-8 minutes until golden. Drain on paper towels and set aside.
In the same oil, heat to 375°F (190°C). Coat marinated chicken in rice flour to create a thin batter. Add water to loosen if needed.
Fry chicken in batches, reducing oil temperature to 300°F (150°C) and maintaining it throughout. Flip every 1-2 minutes until internal temp reaches 175°F for dark meat or 155°F for breasts.
Drain and rest chicken for 5-10 minutes. Serve with sticky rice and fried shallots. Optionally serve with sweet chili sauce.

Notes

Drumsticks, thighs, and wings work best for juicy results.
Thai soy sauce is recommended, but non-Thai soy sauce is acceptable.
Neutral oils like canola or peanut oil are best for frying.
Refresh store-bought shallots in a 300°F oven for 4–5 minutes for extra crispiness.
Sweet chili sauce adds a traditional sweet-sour balance, but the chicken is flavorful enough on its own.

Nutrition

Serving Size: 1/4 of recipe
Calories: 540
Sugar: 4g
Sodium: 780mg
Fat: 28g
Saturated Fat: 6g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 48g
Cholesterol: 155mg

Keywords: Thai Fried Chicken, Authentic Thai Chicken, Thai Chicken Recipe, Fried Chicken with Shallots, Street Food Chicken