Description
A crispy, juicy Thai-style fried chicken marinated in garlic, cilantro, soy sauce, and fish sauce, then coated in rice flour and fried to golden perfection. Served with fried shallots, sticky rice, and optional sweet chili sauce.
Ingredients
Scale
- 1 ½ lb bone-in, skin-on chicken
- 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
- 3 heads shallots
- A pinch of salt
- Fried shallots (store-bought or homemade)
- Sticky rice, optional
- Sweet chili sauce, optional
Instructions
- Score drumsticks or thighs to allow marinade to penetrate.
- Pound white peppercorns into powder, then add garlic and cilantro stems, pounding into a paste. Mix in sugar.
- Add fish sauce, soy sauce, and water. Stir well and pour over chicken. Marinate for at least 4 hours or overnight, flipping halfway.
- Slice shallots thinly, toss with salt, and let sit for 10 minutes. Pat dry with paper towels.
- Heat 2 inches of oil in a wok. Test with one shallot slice; if bubbling, add all shallots. Fry on low until golden. Drain on paper towels.
- Heat oil to 375°F (190°C). Coat marinated chicken with rice flour, thinning with water if needed for even coating.
- Add chicken to oil in batches, letting oil settle at around 300°F (150°C). Fry until deep golden and internal temp reaches 175°F for thighs/drumsticks, or 155°F for breasts. Wings take 6–8 minutes, thighs/drumsticks 10–12 minutes.
- Rest chicken on a wire rack for 5–10 minutes before serving. Top with fried shallots and serve with sticky rice and sweet chili sauce if desired.
Notes
- Bone-in chicken retains more juiciness and flavor, though wings and boneless thighs also work.
- Thai soy sauce is lighter and slightly sweeter than Chinese soy sauce; substitute with regular soy sauce plus a pinch of sugar if needed.
- Use neutral oils like canola, sunflower, or peanut for frying.
- Fried shallots add authentic flavor and crunch, but store-bought ones can be used for convenience.
- Optional sticky rice and sweet chili sauce complete the traditional Thai serving style.
Nutrition
- Serving Size: 1 serving (approx. 2 pieces)
- Calories: 370
- Sugar: 3g
- Sodium: 720mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 95mg
Keywords: Thai fried chicken, fish sauce chicken, Thai chicken recipe, crispy fried chicken, Thai chicken wings