Thai fried chicken, the authentic recipe
- InFusion
- 6 days ago
- 3 min read
A beloved Thai breakfast dish
In Thailand, fried chicken is incredibly popular. On Koh Samui, as in many other parts of the country, you can find it at almost every street corner in the morning. The pieces are often prepared in advance, lined up on stainless steel trays, ready to be plunged back into hot oil when ordered. The dish is always served with sticky rice, fried shallots and a sweet chilli sauce.
In the province of Songkhla, the city of Hat Yai claims the origin of the recipe, which has now spread throughout the country. It is an everyday dish, eaten as early as breakfast and sometimes until the end of the day.
Recipe for Thai Fried Chicken (serves two)
Ingredients
Chicken
2 drumsticks and 2 thighs
Marinade
½ teaspoon coriander seeds
½ teaspoon cumin seeds
½ teaspoon white peppercorns
10 g garlic
3 coriander roots
1 tablespoon oil
Seasoning
1 teaspoon coconut sugar
1 tablespoon fish sauce
Coating
2 tablespoons crispy flour, tempura flour or cornflour
To serve
Sticky rice, fried shallots, sweet chilli sauce
Preparation
Pound the coriander seeds, cumin seeds and white peppercorns together with the garlic and coriander roots until you obtain a smooth, even paste.
Add the oil, coconut sugar and fish sauce. Mix well.
Coat the chicken with this paste and leave to marinate for at least twenty minutes, ideally several hours.
Take the chicken out of the refrigerator well before cooking so that it is at room temperature, even at the core. If the meat is too cold, it will cook too quickly on the outside and remain undercooked inside.
Cover the chicken pieces with a thin layer of crispy flour.
Deep-fry the chicken in oil at 180 °C until cooked through, about seven minutes for the drumsticks and eight to nine minutes for the thighs, or until the internal temperature reaches 70°C.
Drain on a rack or kitchen paper.
Serve with sticky rice, fried shallots and a sweet chilli sauce.
Tips for best results
Use oil at a stable temperature. If it’s too hot, the skin will brown before the meat is fully cooked.
Let the chicken rest for a few minutes before serving to keep the meat juicy.
This dish can be eaten hot or warm, and is often served with sticky rice wrapped in oiled paper.
Learn more about Thai cuisine and cooking classes
Would you like to learn more about Southern Thai cuisine?
Fried chicken is also a culinary symbol of southern Thailand, particularly in the city of Hat Yai. To better understand the influences of this region and its distinctive gastronomy, read our article “Southern Thai cuisine: Between seas, spices and crossed influences.”
Other fried chicken recipes
If you like fried chicken, discover our other recipes too:
Cooking classes on Koh Samui
Do you love Thai food? Come and learn to prepare this dish and many others during our private Thai cooking classes on Koh Samui. Discover all our class options on the page Thai Cooking Classes on Koh Samui.
Find this recipe in our book
This recipe is taken from our book “Meat, Fish and Chilli Sauce,” which brings together 50 authentic recipes from Thai cuisine. Available in our online shop.
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