This Easy Crispy Gai Tod Thai Fried Chicken is packed with flavor and has a crunchy crust that’s hard to resist! It’s marinated in tasty spices, making each bite super delicious.
Honestly, who doesn’t love crispy chicken? I like to pair it with some sweet chili sauce for an extra kick. It’s a hit at any gathering! 🐔✨
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on are best for flavor and moisture. If you prefer, you can use boneless thighs or even chicken wings for a different experience.
All-Purpose Flour & Cornstarch: This combo gives a great crunch. For gluten-free, try using a gluten-free all-purpose mix or chickpea flour instead of all-purpose flour.
Garlic: Fresh garlic brings a punch of flavor! If you need a shortcut, garlic powder can work in a pinch, but fresh is always better.
Fish Sauce: Essential for that distinct umami flavor. If you’re vegetarian or don’t have it, consider using soy sauce or a mushroom-based sauce as a substitute.
Oil: Use vegetable or peanut oil for frying. They have a high smoke point, making them great for this method. Olive oil isn’t recommended due to its lower smoke point.
How Do I Get My Chicken Extra Crispy?
A great crispy texture comes from proper frying and coating. Here are some tips to achieve that perfect crunch:
- Ensure your oil is hot enough before adding chicken. Use a thermometer to check for around 350°F (175°C).
- Don’t overcrowd the pan—this lowers the oil temperature and can make your chicken soggy.
- Allow the chicken to drain on a wire rack instead of paper towels to keep the base crispy.
Resting the chicken for a few minutes before serving also helps the crust stay crispy longer. Enjoy your delicious results!
Easy Crispy Gai Tod Thai Fried Chicken
Ingredients You’ll Need:
- 1 lb (450g) chicken thighs, bone-in and skin-on
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/4 cup water
- Oil for deep frying
- Cooked jasmine rice, to serve
- Fresh cucumber slices, to serve
- Sweet chili sauce, for dipping (optional)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and at least 30 minutes for marinating. You’ll need around 20 minutes for frying and serving, so overall, set aside about an hour for a delicious meal you can enjoy with family or friends!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix the minced garlic, soy sauce, fish sauce, sugar, and white pepper. Add the chicken thighs, making sure to coat them well with the marinade. Let them sit in the refrigerator for at least 30 minutes, or if you have time, up to 2 hours for more flavor.
2. Prepare the Batter:
In another bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, and water until you have a thick yet smooth batter. If it seems too thick, add a bit more water to get the right consistency.
3. Heat the Oil:
Pour enough oil into a deep frying pan or wok so that the chicken can float in it. Heat the oil over medium-high heat until it reaches around 350°F (175°C). You can test it by dropping in a small amount of batter; if it sizzles and floats, it’s ready!
4. Coat the Chicken:
Take the marinated chicken thighs out of the fridge, and one by one, dredge each piece in the prepared batter. Make sure each piece is well-coated for that crispy result!
5. Fry the Chicken:
Carefully add the battered chicken to the hot oil in batches, avoiding overcrowding. Fry each side for about 6 to 8 minutes until golden brown and crispy. Use a meat thermometer to check that the inside of the chicken reaches 165°F (75°C) for safety.
6. Drain and Serve:
Once cooked, remove the chicken from the oil and let it drain on a wire rack or paper towels to get rid of excess oil.
7. Plate the Dish:
Slice the crispy chicken and serve it over steamed jasmine rice. Add fresh cucumber slices on the side for a refreshing crunch.
8. Optional Dipping Sauce:
Feel free to serve with sweet chili sauce on the side for dipping, adding an extra burst of flavor!
Enjoy your delicious, crispy Thai fried chicken, perfectly juicy inside with a crunchy golden crust!
Frequently Asked Questions (FAQ)
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts, but keep in mind that they may not be as moist as thighs. If using breasts, consider marinating them for a longer time and avoid overcooking to maintain juiciness.
How Can I Make This Recipe Gluten-Free?
To make this dish gluten-free, use a gluten-free all-purpose flour blend in place of regular flour and cornstarch. Verify that your soy and fish sauces are also gluten-free, as some brands may contain wheat.
How Should I Store Leftovers?
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in an oven at 375°F (190°C) until crispy again, about 15-20 minutes.
Can I Bake Instead of Frying?
Absolutely! To bake, preheat your oven to 425°F (220°C). Place the battered chicken on a greased baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy and cooked through.
