thai fried chicken recipe

The Best thai fried chicken recipe

Oh man, let me tell you why Thai fried chicken is my favorite thing to cook—it’s like magic in a pan. I first tried it years ago at a little Thai restaurant in town, and the first bite had me hooked. That perfect balance of crispy skin and tangy, spicy-sweet sauce? It’s addictive, but in the best way. My kids—especially my 10-year-old son, who’s picky as a hermit crab—used to whine about not liking fried chicken until I made this. Now he’s a fanatic. It’s not just chicken; it’s a whole experience. The way the sauce clings to the meat while the coating stays so crispy? It’s like nothing else.

This recipe is also amazing for special occasions because it’s show-stopping but not too complicated. You can serve it with steamed jasmine rice and a simple cucumber salad, and it feels fancy without being too much work. And honestly? It’s great for everyday too. My family loves it for lunch, dinner, or even a quick snack when we’re craving something different. Plus, the ingredients are simple enough that you can adjust the spice level to suit everyone—no one gets burned out on heat. And the health part? Well, it’s fried, so it’s got some fat, but the sauce has natural ingredients like lime, fish sauce, and chili that give it flavor without needing a ton of extra junk. It’s not a super healthy meal, but it’s not the worst thing on the planet either, and that’s what matters to me. Plus, who doesn’t love a little crunch?

Thai Fried Chicken (Pad Pak Boong)

4.9 from 1526 votes

Crispy, golden fried chicken infused with aromatic Thai flavors like lemongrass, garlic, and chili. Perfectly balanced with a tangy coconut milk sauce.

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Prep Time30 mins

Cook Time45 mins

Resting Time0 mins

Total Time75 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken Marinade

• 2 lbs boneless chicken thighs
• 2 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 stalk lemongrass, bruised and minced
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 red chili, minced (adjust to taste)
• 1 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cup water

For the Fried Chicken Dough

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup warm water
• 1 egg
• 1 tbsp vegetable oil

For the Sauce

• 1 cup coconut milk
• 1 cup tomato sauce
• 1 stalk lemongrass, thinly sliced
• 4 cloves garlic, minced
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 1/2 tsp red pepper flakes (optional)

Extras

• Fresh cilantro, chopped
• Lime wedges
• Crushed peanuts

👨‍🍳Directions

1. 1 Prepare the marinade: In a bowl, combine fish sauce, soy sauce, lime juice, brown sugar, lemongrass, garlic, ginger, chili, coriander, turmeric, and cumin. Add water and mix well. Place chicken in a resealable bag or container, pour marinade over, seal, and refrigerate for at least 2 hours (or overnight).
2. 2 Prepare the fried chicken dough: In a bowl, mix flour, baking powder, and salt. Add warm water, egg, and oil. Stir until a smooth dough forms. Cover and rest for 15 minutes.
3. 3 Preheat oven to 400°F (200°C) or use a deep fryer to heat oil to 350°F (175°C). Roll out the dough on a lightly floured surface to about 1/4-inch thickness. Cut into 6 equal pieces.
4. 4 Remove chicken from marinade and pat dry. Place a piece of dough over each piece of chicken, pressing gently to seal. Roll each piece into a log shape and place on a lined baking sheet. Bake for 20 minutes or until golden brown. Alternatively, deep-fry for 3-4 minutes until crispy.
5. 5 Prepare the sauce: In a pan, heat coconut milk, tomato sauce, lemongrass, garlic, fish sauce, lime juice, sugar, and red pepper flakes. Simmer for 5-7 minutes until slightly thickened.
6. 6 Serve fried chicken in a bowl with the sauce, garnished with fresh cilantro, lime wedges, and crushed peanuts.

🔧Equipment

• Mixing bowls
• Food processor or blender
• Large skillet or deep fryer
• Oven (for baking if not deep-frying)
• Measuring cups and spoons
• Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 120🧂Sodium: 850🌾Total Carbs: 35🥦Dietary Fiber: 3🍬Sugars: 10🥩Protein: 30

📝Notes

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This Thai fried chicken recipe is always a crowd-pleaser because it’s crispy, flavorful, and easy to make in big batches—perfect for feeding a crowd when you need something quick but impressive. Whether it’s a casual family dinner or a busy holiday gathering, the bold spices and sticky glaze keep everyone coming back for seconds, and it’s always a hit with kids too. Plus, it’s so versatile you can serve it with rice, noodles, or just straight up—no fuss, just delicious results.

❓ Frequently Asked Questions About Thai Fried Chicken (Pad Pak Boong)

What is the secret to achieving crispy and juicy Thai fried chicken?

The secret lies in using a combination of techniques: double-frying (first frying at a lower temperature to cook the chicken thoroughly, then frying again at a higher temperature for crispiness), using a well-seasoned cornstarch or rice flour batter (instead of just flour), and ensuring the chicken is chilled before frying to prevent sogginess. Additionally, a light coating of hot oil while frying helps achieve extra crispiness.

Can I substitute any ingredients in the traditional Thai fried chicken recipe?

While the original recipe calls for specific ingredients, you can make some adjustments: – Batter: Replace cornstarch with a mix of cornstarch and potato starch for extra crispiness. – Spices: Adjust the amount of chili powder, garlic powder, or turmeric based on your spice preference. – Sauce: If using a store-bought sauce, ensure it contains a balance of sweet, sour, and tangy flavors. For homemade, you can substitute fish sauce with soy sauce or coconut aminos. – Chicken: Use bone-in, skin-on thighs or drumsticks for better flavor and juiciness.

How do I prevent the fried chicken from getting greasy or oily?

To avoid greasy fried chicken: – Use a deep-fat fryer or heavy-bottomed pan with enough oil (about 2–3 inches deep) to ensure even cooking without splattering. – Keep the oil hot but not smoking—around 350–375°F (175–190°C) for optimal crispiness. – Pat the chicken dry thoroughly with paper towels before coating in batter to avoid excess moisture. – Don’t overcrowd the pan—cook in batches to maintain oil temperature. – Use a mix of cornstarch and rice flour in the batter for better texture and less greasiness.

What are the best types of chicken to use for Thai-style fried chicken?

The best cuts for Thai fried chicken are: 1. Bone-in, skin-on thighs or drumsticks – They stay juicy and absorb flavors well. 2. Chicken cutlets or breast strips – If using, ensure they are thick enough (½-inch or more) to fry through evenly. 3. Freezing the chicken first (if using boneless) helps create a crispier exterior. Avoid pre-cooked or frozen whole chickens—they can be too large and may not fry evenly.

How long does it take to make Thai fried chicken, and what is the prep time?

The total time for homemade Thai fried chicken (including prep, marinating, and frying) is approximately 1.5 to 2.5 hours, depending on the batch size. Here’s a rough breakdown: – Marinating (optional but recommended): 30–60 minutes (or overnight for deeper flavor). – Prep (chopping, coating, etc.): 20–30 minutes. – Frying (double-fry process): 30–40 minutes (first fry at lower temp, second fry for crispiness). – Resting & serving: 5–10 minutes. For a quicker version, you can skip marinating and use pre-cooked chicken (like rotisserie or poached), reducing prep time to 30–45 minutes.