Thai Fried Chicken Recipe

Thai Fried Chicken and Nam Jim Jeaw
Thai Fried Chicken and Nam Jim Jeaw

Along with Nam Jim Jaew (Dipping Sauce) Recipe

Crispy, tasty, and easily made for gluten free version. This is my version of the Thai Fried Chicken that brings back my memory of my favorite street food vendor in Bangkok. It was hard for me now to buy them on my way home even when I had gotten something else for my dinners earlier. My husband said it is his all time favorite fried chicken because of the batter that stays crispy for a long time. I said it is my favorite kind of fried chicken because of the “Nam Jim Jeaw” dipping sauce. If at one point you feel like making your own chicken wings for a party or even just for a dinner, I hope you give this recipe a try.

How can this crispy batter can easily be made gluten-free?

The answer to that is we use the rice flour instead of the all purpose flour. Therefore the only thing you must do to make this fried chicken gluten free is to make sure that you use the gluten free soy sauce in your marinade.

Recipe Tip

  1. I love eating chicken wings but you can definitely use other parts of the chicken such has legs and thigh. You can even use the chicken breast but frankly, they won’t taste as good in my opinion.
  2. It’s good to plan ahead when you want to make something like this as it is best to marinade it at least 4 hours or over night.
  3. The left over batter/ marinade tastes so good! You can us it to marinade other small pieces of meat and fry them after the chicken!
  4. If possible, use coriander seeds even though I said optional in my printable recipe. I really want you to get the feeling how great the fried chicken from my favorite vendor in Bangkok tastes like!
Thai Fried Chicken and Nam Jim Jeaw

Thai Fried Chicken (with Nam Jim Jeaw) Recipe

Mary Thatcher
Best Thai Fried Chicken Recipe
4.50 from 4 votes
Prep Time 4 hours
Cook Time 40 minutes
Total Time 4 hours 40 minutes
Course Appetizer, dinner, lunch, Main Course
Cuisine thai
Servings 3 people

Equipment

  • 1 wok
  • 1 mixing bowl

Ingredients
  

For the Fried Chicken
  • 2 lbs chicken wings (6-7 wings)
  • 1 cup rice flour
  • 5 cloves garlic
  • 2 tsp peppercorn
  • 1 tsp coriander seeds optional but highly recommended
  • 5 tsp sugar or sweetener of your choice
  • 8-10 cilantro stems or 2-3 cilantro roots
  • 2 tbsp fish sauce
  • 4 tbsp soy sauce Use gluten free soy sauce if you need to.
  • ½ cup water
  • vegetable oil for frying
For the Dipping Sauce or "Nam Jim Jeaw"
  • 1 tsp sugar or granulated monk fruit
  • 1 tsp ground toasted or burnt rice Toast some uncooked rice on the stovetop for a few minutes then pound or grind. It last forever and so worth it!
  • 2 tsp tamarind paste or tamarind concentrate
  • 3-4 tsp fish sauce
  • ½ tsp chili flakes
  • cilantro for garnish
  • spring onion for garnish

Instructions
 

Make the Marinade
  • Thai Spice Holy Trinity
    Pound garlic, cilantro stems, white peppercorn, coriander seeds, and sugar. Add fish sauce, soy sauce, and water then stir to combine.
  • Thai Fried Chicken Marinade
    Marinade : to help the chicken get marinaded better and cook faster, poke the wings with a fork all over or make a few cuts on each wing. Then keep them marinaded in the fridge for 4 hours or overnight.
Fry
  • Thai Fried Chicken Batter
    Fry: Before frying the chicken, add 1 cup of rice flour to the bowl. Your batter will become super tasty and this will impress your guests! Mix everything well with your hands. Fry the chicken on medium low heat 7-8 minutes on each side. Try not to flip them often. I only flip them once. You know when the chicken is done when you can insert the tooth pick through it easily or when the internal temperature of the chicken is 175 Fahrenheit.
Make "Nam Jim Jeaw" dipping sauce
  • Thai Fried Chicken 1
    In a pan, toast some uncooked rice. Stir occasionally. Oil is not needed here. Once the majority of the rice turns golden brown. Turn the stove off then grind the toasted rice with a grinder ot mortar and pestle. You won't need a whole lot for the recipe but you can keep it in the jar in a dry place for a very long long time.
  • Combine chili flakes, sugar, toasted rice, tamarind concentrate, and fish sauce together. Stir to combine. Add some chopped cilantro and shallots for garnish.
Keyword fried chicken
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