Thai-Style Fried Chicken

1kg bone-in chicken thighs and drumsticks

Vegetable oil, for deep frying

Thai chilli paste (Nam Prik Pao) or sweet chilli sauce to serve

The Batter

6–8 large garlic cloves, roughly chopped

4–5 spring onions, finely chopped

Small handful fresh coriander, roughly chopped (plus extra for garnish)

1 teaspoon black peppercorns

½ teaspoon ground white pepper

2 tablespoons crispy fried onions

1 tablespoon sugar (plus extra to taste)

3 tablespoons fish sauce

2–3 tablespoons water (plus extra if needed)

10 tablespoons rice flour (approximately)

1 tablespoon cornflour

PREPARATION

1. Using a sharp knife, make 2–3 deep slashes into each piece of chicken, cutting almost to the bone. In a pestle and mortar, pound together the garlic, spring onions, coriander, black peppercorns and white pepper until a coarse paste forms and the vegetables release their juices. Add the crispy fried onions, sugar and fish sauce, then pound again until well combined. Stir in the water, followed by the rice flour and cornflour, adding a little more water if necessary to create a thick batter that slowly drips from a spoon. Coat the chicken thoroughly in the batter and leave to stand while the oil heats.

COOKING

2. Heat the vegetable oil to 180°C in a deep wok or heavy saucepan.

3. Carefully lower a single piece of chicken into the oil to test the batter.

4. Once satisfied with the consistency, fry the remaining chicken in batches, avoiding overcrowding.

5. Allow each piece to cook undisturbed for about 30 seconds so the batter sets.

6. Reduce the heat to medium-low.

7. Continue frying for 12–15 minutes, turning occasionally, until the chicken is golden brown, crisp and fully cooked through.

8. Remove the chicken and drain on a wire rack.

9. Allow the oil to return to temperature before frying the next batch.

10. Garnish with fresh coriander.

11. Serve immediately while hot and crispy.

12. Offer Thai chilli paste or sweet chilli sauce on the side for dipping, if desired.

School of Wok Tips

 Making deep slashes in the chicken allows the batter and seasoning to flavour the meat as well as the surface.

 Pound the herbs thoroughly—the released juices become part of the batter, creating far more flavour than simply mixing chopped ingredients together.

 Rice flour produces the distinctive light, crisp Thai coating, while a little cornflour adds extra crunch.

 Start frying at a higher temperature to set the batter, then reduce the heat so the chicken cooks through without burning.

FAQs

Why use rice flour instead of plain flour?

Rice flour creates a lighter, crispier coating that stays crunchy longer and is characteristic of many Thai fried dishes.

Can I use boneless chicken?

Yes, but bone-in thighs and drumsticks remain juicier during the longer frying time and provide the most authentic result.

Why are the chicken pieces slashed before frying?

The cuts allow the flavourful batter to penetrate the meat and help the chicken cook more evenly all the way to the bone.