This Easy Thai Fried Chicken, or Gai Tod, is crispy on the outside and juicy on the inside. Marinated with tasty Thai spices, it brings a burst of flavor that’s hard to resist!
You’ll love how simple it is to whip up this dish! I often make it for a quick weeknight dinner or a fun snack. Pair it with some sweet chili sauce, and you’re set for a yummy treat!
Key Ingredients & Substitutions
Chicken Thighs: Using skin-on, boneless thighs gives the best balance of flavor and tenderness. If you prefer, you can use boneless chicken breasts, but they might be less juicy.
Garlic: Fresh garlic provides a punchy flavor. You could use garlic powder in a pinch, but fresh is always better for that vibrant taste.
Coriander: If you can’t find coriander root, the stems work too. You could also use parsley for a different but still delicious flavor.
Flours: The mixture of all-purpose and rice flour gives extra crispness. If rice flour isn’t available, cornstarch is a fantastic substitute for that crunchy texture.
Fish Sauce: This adds umami. If you want a vegan option or fish sauce isn’t your thing, you can try soy sauce or tamari for a different flavor profile.
What’s the Best Way to Marinate Chicken for Maximum Flavor?
Marinating is key to infusing the chicken with delicious flavors. Here’s how to do it right:
- Mix the marinade ingredients thoroughly so the flavors combine nicely.
- Don’t rush it! Allowing the chicken to marinate for 2-3 hours (or overnight if you can!) helps the flavors really sink in.
- Make sure the chicken is fully coated to maximize flavor all over the meat.
How to Achieve Perfectly Crispy Fried Chicken?
For a crunchy, golden crust, follow these steps:
- Make sure your oil is hot enough—about 350°F (175°C)—before adding the chicken. A thermometer can help!
- Don’t overcrowd the pan; fry in batches to maintain the oil temperature, which helps achieve that perfect crisp.
- Let the fried chicken drain on paper towels to help remove excess oil and keep it crispy.
Enjoy your Thai cooking journey! Your Easy Thai Fried Chicken is going to be a hit!
Easy Thai Fried Chicken (Gai Tod)
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken thighs
- 2 cloves garlic, minced
- 1 tablespoon coriander root or stems, finely chopped
- 1 tablespoon white pepper powder
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
For the Coating:
- 1 cup all-purpose flour
- 1/2 cup rice flour (or cornstarch as an alternative)
For Frying and Serving:
- Vegetable oil, for deep frying
- Fresh cucumber slices, for serving
- Steamed jasmine rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 10-14 minutes for frying. However, don’t forget to marinate the chicken for at least 1 hour, or up to 3 hours, for the best flavor! So overall, plan for around 1 hour and 20 minutes to 3 hours including marination time.
Step-by-Step Instructions:
1. Marinating the Chicken:
In a medium bowl, combine the minced garlic, chopped coriander root, white pepper powder, light soy sauce, fish sauce, and sugar. Mix well to form a marinade. Add the chicken thighs, coating them evenly with the mixture. Cover the bowl and refrigerate for at least 1 hour, but preferably 2 to 3 hours, so the chicken absorbs all the delicious flavors.
2. Preparing the Coating:
In a shallow dish, mix the all-purpose flour and rice flour (or cornstarch). This will be the crispy coating for the chicken. Set it aside while the chicken marinates.
3. Coating the Chicken:
Once the marination time is up, remove the chicken from the fridge and let the excess marinade drip off. Dredge each chicken thigh in the flour mixture, pressing lightly to ensure a good coating adheres to the chicken.
4. Frying the Chicken:
In a deep pan or wok, heat enough vegetable oil to submerge the chicken pieces. Aim for about 350°F (175°C). Carefully add the coated chicken thighs to the hot oil, frying them in batches as needed to avoid overcrowding the pan.
5. Cooking Until Golden:
Fry the chicken for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should register at least 165°F (74°C) for safe consumption.
6. Draining and Serving:
Once cooked, take the fried chicken out and place it on paper towels to drain excess oil. Then, slice the chicken into pieces.
7. Finishing Touches:
Serve your crispy Thai fried chicken over a bed of steamed jasmine rice, adding fresh cucumber slices on the side. Optionally, you can accompany it with sweet chili sauce or your favorite dipping sauce for an extra kick of flavor.
Enjoy your crispy, flavorful Easy Thai Fried Chicken (Gai Tod)!
FAQ for Easy Thai Fried Chicken (Gai Tod)
Can I Use Different Cuts of Chicken?
Absolutely! While the recipe calls for boneless, skin-on chicken thighs for juiciness and flavor, you can also use bone-in pieces or chicken breasts. Just adjust the cooking time accordingly, as thicker cuts may need a bit longer to cook through.
How Do I Make This Recipe Spicy?
If you’d like to add some heat, consider incorporating crushed red pepper flakes or sliced fresh chilies into the marinade. You can also serve the chicken with a spicy dipping sauce, like sriracha, to kick up the flavor!
Can I Prepare the Marinade in Advance?
Yes! The marinade can be made a day ahead. Just store it in the refrigerator until you’re ready to use it. Marinating the chicken overnight will enhance the flavors even more!
What’s the Best Way to Store Leftover Fried Chicken?
Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. To maintain crispiness when reheating, consider putting it in the oven at 350°F (175°C) for about 10-15 minutes instead of using the microwave.
Enjoy your cooking adventure with Easy Thai Fried Chicken! If you have more questions, feel free to ask!
