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Thai Fried Chicken

Thai Fried Chicken recipe image
This Thai-inspired dish features a whole chicken marinated in garlic, white pepper, and soy sauce, then baked until the skin is golden and crispy. The savory marinade penetrates the meat, keeping it juicy while the exterior develops a rich, aromatic crust. It is served alongside fluffy glutinous rice and a zesty dipping sauce made from vinegar, fish sauce, sugar, and grilled chili. The balance of salty, sweet, sour, and spicy flavors makes this a satisfying main course. Perfect for family dinners or special occasions, this recipe brings authentic Thai home-style flavors to your kitchen with simple, accessible ingredients.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1341.8
Description
This Thai-inspired dish features a whole chicken marinated in garlic, white pepper, and soy sauce, then baked until the skin is golden and crispy. The savory marinade penetrates the meat, keeping it juicy while the exterior develops a rich, aromatic crust. It is served alongside fluffy glutinous rice and a zesty dipping sauce made from vinegar, fish sauce, sugar, and grilled chili. The balance of salty, sweet, sour, and spicy flavors makes this a satisfying main course.
Ingredients
  • 4 pound Whole chicken (fryer only)
  • 3 tablespoon Pounded garlic
  • 2 teaspoon White pepper
  • 2 teaspoon Salt
  • 1 teaspoon Chicken stock powder Knorr
  • 5 tablespoon Soy sauce
  • 1 md Chinese parsley
  • 4 tablespoon White sugar
  • 1 tablespoon Fish sauce
  • 1 teaspoon Grilled dry red chili
  • 3 tablespoon Vinegar
  • 2 cup Glutinous rice (sticky rice)
Directions
  1. 1
    Chop Chinese parsley leaves and set aside for garnish.
  2. 2
    Pound the remaining parsley (including roots) with 2 tablespoons of garlic in a mortar and pestle until a coarse paste forms.
  3. 3
    Reserve 1 tablespoon of the pounded garlic paste for the dipping sauce.
  4. 4
    In a small bowl, mix the remaining 2 tablespoons of garlic paste, 1 tablespoon of sugar, white pepper, salt, chicken stock powder, and soy sauce to create the marinade.
  5. 5
    Cut the whole chicken lengthwise along the breast bone and spread it flat (butterfly it).
  6. 6
    Pierce the skin all over with a fork to help the marinade penetrate.
  7. 7
    Rub the marinade thoroughly over the chicken, place in a plastic bag, seal, and refrigerate overnight.
  8. 8
    Rinse the glutinous rice and soak in water overnight or for at least 3 hours.
  9. 9
    Drain the rice and place it in a steamer basket or rice cooker insert with a steaming screen.
  10. 10
    Add water to the rice cooker below the screen level and steam the rice for 12-18 minutes, loosening with a fork halfway through, until tender.
  11. 11
    For the dipping sauce, combine the reserved garlic paste, grilled dry red chili powder, vinegar, fish sauce, and remaining sugar in a small bowl.
  12. 12
    Microwave the sauce for 1.5 minutes or heat in a small pan over low heat until the sugar dissolves. Let cool for 15 minutes.
  13. 13
    Preheat the oven to 425&# 194;°F (220°C).
  14. 14
    Place the marinated chicken skin-side up on a baking tray and position on the middle-lower rack.
  15. 15
    Bake for 25-30 minutes.
  16. 16
    Drain the accumulated juices from the tray, then brush or spoon them over the chicken skin to keep it moist.
  17. 17
    Reduce oven temperature to 400°F (200°C) and bake for another 15-20 minutes, watching carefully until the skin is golden brown and crispy.
  18. 18
    Garnish the chicken with chopped parsley leaves.
  19. 19
    Serve the chicken with the steamed sticky rice and the chili dipping sauce on the side.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 1341.8kcal
% Daily Value *
Total Fat 55.4g86%
Saturated Fat 15.2g76%
Cholesterol 405.2mg136%
Sodium 11405.5mg476%
Total Carbohydrate 55.6g19%
Dietary Fiber 1.9g8%
Sugars 15.4g
Protein 129.0g258%

* 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

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispy skin.

Substitutions: If you cannot find Chinese parsley, regular cilantro or flat-leaf parsley can be used. For the glutinous rice, regular jasmine rice can be substituted, though the texture will be less sticky.

Serving Suggestion: For extra crispy skin, you can air-fry the chicken for the last 5-10 minutes of cooking. You can also cut the chicken into pieces before serving and dip directly into the sauce if you prefer a crispier texture without the sauce softening the skin.

Preparation Tip: Pounding the garlic and parsley with the roots adds a deeper, more complex flavor to the marinade. Ensure the chicken is fully thawed if using frozen.

Keywords: thai, chicken, baked, garlic, soy sauce, sticky rice, glutinous rice, chili, vinegar, fish sauce, dipping sauce, marinated, crispy skin, parsley, white pepper, dinner, asian
Read it online: https://www.chefs-mate.com/recipe/thai-fried-chicken/