Thai Fried Chicken Recipe

Date Added: Jun 14, 2012 Thai Entrees
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Prep Time

10 mins

Cook Time

15 mins

Ready In

25 mins



*to adjust serving size click on "serving box".


Spice up your fried chicken and allow Chef Jarrett to show you his fantastic Thai Fried Chicken Recipe.


  • 4 1/2  Pound(s) kilograms chicken legs and thighs
  • 1
  • 4  Each Large coriander (cilantro) roots, very lightly scraped (try using your thumbnail) and chopped fine
  • 2
  • 10  Each Coriander stems, chopped fine
  • 3
  • 3  Tea Spoon(s) Whole black peppercorns
  • 4
  • ½  Tea Spoon(s) Red pepper flakes
  • 5
  • 14  Tea Spoon(s) Garlic cloves, medium size, chopped
  • 6
  • 2  Tea Spoon(s) Salt
  • 7
  • 2  Tea Spoon(s) Fish sauce
  • 8
  • ¾  Tea Spoon(s) Rice flour
  • 9
  • 5  Fluid ounce(s) Chicken stock
  • 10


    1. First, finely chop the coriander roots and stems, and peel and roughly chop garlic.
    2. Place coriander and peppercorns into a mortar and pestle and pound to a paste, then add garlic and cayenne pepper and salt, continuing to pound to a fine paste.
    3. Stir in fish sauce and chicken stock and mix well. Then gradually incorporate the rice flour until you have a smooth, wet batter.
    4. Marinate chicken in this batter for at least two hours (ideally overnight).
    5. Take chicken out of the fridge and allow to reach room temperature before frying in oil at 350 to 375°F until just past golden brown. Allow chicken to cool on paper towels for a few minutes, then chop into pieces if you like, or serve whole.

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