What are the best sides to serve with Thai Volcano Chicken Recipe?

The classic side is steamed jasmine rice, but you can also serve cucumber salad, Thai fried rice, or stir-fried vegetables. The cool and fresh sides balance the heat perfectly. If you want a lighter meal, pair it with lettuce leaves and use the chicken as filling for wraps. The crisp lettuce gives contrast to the hot, sticky sauce and keeps every bite fresh.

How spicy is Thai Volcano Chicken Recipe, and can I adjust the heat?

The spice level depends on the chili sauce and flakes you use. If you like mild heat, use less chili flakes and a sweet chili sauce as the base. If you enjoy stronger spice, add more flakes or a spoon of Thai chili paste. The good thing about Thai Volcano Chicken Recipe is that the spice mixes with sweetness, so it is a pleasant kind of heat that builds slowly instead of hitting hard all at once.

Can I make Thai Volcano Chicken Recipe without deep frying?

Yes, you can. The traditional version uses deep frying, but if you prefer a lighter version, use an air fryer or oven. In an air fryer, coat the chicken with the same batter, spray lightly with oil, and cook at 375°F for about 15 minutes, flipping halfway through. It will not be as light as deep-fried chicken, but it still gets a nice crunch. You can also bake it at 400°F on a wire rack until golden brown. The sauce will bring all the flavor you need.

What is the key to getting the perfect crispy texture in Thai Volcano Chicken Recipe?

The key is keeping your batter cold and your oil hot. Use ice-cold water when mixing the tempura flour, and make sure your oil temperature stays steady at around 350°F. Frying in small batches also helps. If the oil cools down too much, the chicken will absorb it instead of frying cleanly. Once you master that temperature balance, your Thai Volcano Chicken Recipe will always come out crispy on the outside and juicy inside.

Thai Volcano Chicken Recipe Delicious and Authentic at Home

Description

Thai Volcano Chicken Recipe is a crispy fried chicken dish coated in a sweet, spicy, and garlicky lava-style chili sauce. It’s a bold, flavorful Thai street food favorite that combines crunch with glossy heat, perfect for serving with rice or fresh vegetables.

Ingredients

Scale

2 cups chicken breast or boneless thighs, sliced
1/2 cup tempura flour
5 tbsp ice-cold water
1 tsp rosdee seasoning powder
Oil, as needed for frying
3/4 cup chili sauce
1 tsp chili flakes
1/2 cup water
3 cloves garlic, minced
2 tbsp sugar
1 tbsp light soy sauce
1 tsp white pepper powder
1 tsp rosdee seasoning powder

Instructions

In a large mixing bowl, toss the sliced chicken with half of the rosdee seasoning powder. Then add the tempura flour and ice-cold water, mixing until the chicken is evenly coated. Set aside while you prepare the sauce.
In a small pot over low heat, combine the water, chili sauce, chili flakes, garlic, the remaining rosdee seasoning powder, white pepper, light soy sauce, and sugar. Stir continuously until the sauce thickens and turns glossy. Adjust the spice level by adding more chili flakes if desired, then set aside.
Heat oil in a deep pan to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until the chicken is golden brown and crispy, about 5–7 minutes per batch.
Use a slotted spoon or wire strainer to transfer the chicken to a plate lined with paper towels to drain any excess oil.
Stack the chicken pieces into a volcano shape on a serving plate. Drizzle the hot lava sauce over the top and serve immediately with jasmine rice or vegetables.

Notes

Keep the batter cold by using ice-cold water for extra crispiness.
Maintain oil temperature at 350°F for best frying results.
Rosdee seasoning powder can be substituted with chicken bouillon if unavailable.
Adjust chili flakes to control spice level.
For a lighter version, use an air fryer or oven-bake instead of deep frying.

Nutrition

Serving Size: 1 plate (approximately 200g)
Calories: 420
Sugar: 14g
Sodium: 780mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 32g
Cholesterol: 85mg

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