Fried Chicken

This dish combines the universal love for crispy fried chicken with the rich, aromatic flavors of Thai cuisine. The chicken is first pan-fried until golden and crisp, then simmered in a luxurious sauce made from thick coconut milk, water, and a hint of white pepper. The result is a tender, juicy interior coated in a creamy, slightly spicy glaze. Garnished with fresh bird's-eye chillies and crispy shallots, it offers a perfect balance of textures and heat. Ideal for weeknight dinners or special gatherings, this recipe transforms simple ingredients into a comforting, restaurant-quality meal that is both satisfying and easy to prepare.

Cuisine: Thai

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 420.9

Dietary: Gluten-free

Description

This dish combines the universal love for crispy fried chicken with the rich, aromatic flavors of Thai cuisine. The chicken is first pan-fried until golden and crisp, then simmered in a luxurious sauce made from thick coconut milk, water, and a hint of white pepper. The result is a tender, juicy interior coated in a creamy, slightly spicy glaze. Garnished with fresh bird's-eye chillies and crispy shallots, it offers a perfect balance of textures and heat. Ideal for weeknight dinners or special gatherings, this recipe transforms simple ingredients into a comforting, restaurant-quality meal that is both satisfying and easy to prepare.

Ingredients

1 Fresh chicken (about 1 kg/2 lbs) , washed and cut into serving pieces
2 Cups (500 ml) water
3 Cups (750 ml) thick coconut milk or 1112 cups (375 ml) coconut cream mixed
1 teaspoon Salt
1/2 teaspoon Ground white pepper
Finger-length chillies, halved lengthwise and deseeded
Red or green chilli padi (bird's-eye chillies) , left whole (optional)

Directions

1
Pat the chicken pieces dry with paper towels and season generously with salt and ground white pepper.
2
Heat oil in a large skillet or wok over medium-high heat until shimmering but not smoking.
3
Add the chicken pieces to the pan, skin-side down if applicable, and fry until golden brown and crispy on all sides.
4
Once browned, pour the water and coconut milk (or cream mixture) into the pan, scraping up any browned bits from the bottom.
5
Bring the sauce to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes, or until the chicken is cooked through and tender.
6
Remove the lid and increase heat to medium to allow the sauce to thicken slightly, stirring occasionally.
7
Add the halved finger-length chillies and whole bird's-eye chillies to the sauce, simmering for another 2-3 minutes to infuse flavor.
8
Transfer the chicken to a serving platter, spooning the thickened coconut sauce over the top.
9
Garnish with crispy fried shallots if desired and serve immediately with steamed rice.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 420.9kcal

% Daily Value *
Total Fat 40.9g63%
Saturated Fat 33.2g166%
Cholesterol 22.2mg8%
Sodium 4921.8mg206%
Total Carbohydrate 6.1g3%
Dietary Fiber 0.8g4%
Sugars 6.0g
Protein 11.2g23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For extra crispy skin, you can dust the chicken lightly with cornstarch before frying.

If you prefer a spicier dish, do not remove the seeds from the finger-length chillies.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain texture.

Thick coconut milk provides a richer sauce than regular coconut milk, but can be thinned with extra water if too heavy.

Keywords: thai, chicken, coconut, milk, curry, spicy, chilli, glaze, pan-fried, dinner, main, asian, comfort, easy, homemade, pepper, shallots, garnish, meal, recipe

Read it online: https://www.chefs-mate.com/recipe/fried-chicken-14/