Thai Crispy Fried Chicken

How to Make Thai Crispy Fried Chicken

1. 1

   Step 1: Marinate the chicken

   Combine the cut chicken with 2 tablespoons fish sauce, 1 tablespoon lime juice and the brown sugar in a bowl; toss to coat and let sit 10–15 minutes while you prepare other ingredients. This gives the meat savory-sour backbone that will carry through to the finished salad.

   For this step

   • 1 1/2 lbBoneless skinless chicken thighs, cut into 1" pieces
   • 2 tbspFresh lime juice
   • 1 tbspLight brown sugar
   
2. 2

   Step 2: Coat for maximum crisp

   Pat the marinated chicken pieces dry briefly with paper towel, then toss thoroughly in the cornstarch until each piece is evenly coated. Shake off excess cornstarch and arrange pieces on a tray so they don’t stick before frying.

   For this step

   • 3/4 cupCornstarch (for coating)
   
3. 3

   Step 3: Fry the chicken until golden

   Heat the oil in a heavy pot or deep fryer to about 350°F (175°C). Fry the chicken in small batches, 4–6 minutes per batch, until deep golden and crisp and an instant-read thermometer in the thickest piece reads 165°F (74°C). Drain on a wire rack or paper towel-lined sheet.

   For this step

   • 4 cupsNeutral vegetable oil (for frying)
   
4. 4

   Step 4: Make the larb-style salad

   In a large bowl, combine the sliced shallot, cucumber, mint and toasted rice powder. Whisk together the remaining 1 tablespoon fish sauce and 1 tablespoon lime juice from the recipe, taste and adjust; toss the dressing with the salad components until evenly coated.

   For this step

   • 1 mediumShallot, thinly sliced
   • 1/2 cupFresh mint leaves, lightly packed
   • 1 largeEnglish cucumber, half-moon sliced
   • 2 tbspToasted rice powder (khao khua) or toasted rice flour
   
5. 5

   Step 5: Assemble and serve

   Pile the warm, crispy chicken into the salad and gently toss to combine so the herbs and toasted rice cling to the chicken. Serve immediately on a platter or in lettuce cups for a refreshing contrast; squeeze extra lime over top if you like.
   

1. Combine the cut chicken with 2 tablespoons fish sauce, 1 tablespoon lime juice and the brown sugar in a bowl; toss to coat and let sit 10–15 minutes while you prepare other ingredients. This gives the meat savory-sour backbone that will carry through to the finished salad.
2. Pat the marinated chicken pieces dry briefly with paper towel, then toss thoroughly in the cornstarch until each piece is evenly coated. Shake off excess cornstarch and arrange pieces on a tray so they don’t stick before frying.
3. Heat the oil in a heavy pot or deep fryer to about 350°F (175°C). Fry the chicken in small batches, 4–6 minutes per batch, until deep golden and crisp and an instant-read thermometer in the thickest piece reads 165°F (74°C). Drain on a wire rack or paper towel-lined sheet.
4. In a large bowl, combine the sliced shallot, cucumber, mint and toasted rice powder. Whisk together the remaining 1 tablespoon fish sauce and 1 tablespoon lime juice from the recipe, taste and adjust; toss the dressing with the salad components until evenly coated.
5. Pile the warm, crispy chicken into the salad and gently toss to combine so the herbs and toasted rice cling to the chicken. Serve immediately on a platter or in lettuce cups for a refreshing contrast; squeeze extra lime over top if you like.