Recipe Header

Thai-Style Fried Chicken (Gai Tod) with Thai Street Cart Style Fries

Yield: 10 Servings (16 oz.)

Yield: 10 Servings (16 oz.)

Super crunchy and flavorful fried chicken from Thailand. The savory marinade and the light rice flour make this chicken irresistible. Be sure to pair with Thai Style Street Cart Fries.

Ingredient Weight Measure
Garlic cloves, peeled 1 oz. 10 each
Cilantro, chopped .2 oz. 3 Tbsp.
Coriander seeds, whole 5 gm. 1 Tbsp.
White peppercorns 5 gm. 1 Tbsp.
Oyster sauce 3.5 oz. 1/3 cup
Kosher salt 18 gm. 1 Tbsp.
Sugar, granulated 6.25 gm. 1 1/2 tsp.
Chicken, bone-in, pieces (leg, thigh, breast, wing) 7.5 lbs.
Ingredient Weight Measure
Rice flour 11.25 oz. 2 1/2 cups
Kosher salt 6 gm. 1 1/2 tsp.
Chicken bouillon, granules 6.25 gm. 1 1/2 tsp.
Water 16 fl. oz. 2 cups
Dry Coating:
Ingredient Weight Measure
Rice flour 13.5 oz. 3 cups
Preparation Instructions:
Step 1
Pound garlic, coriander, peppercorns and cilantro in a mortar and pestle or combine in a small food processor. When paste is reached, add in oyster sauce, salt and sugar. Mix until smooth. Add to chicken. Marinate under refrigeration for at least 6 hours.
Step 2
Preheat fryer to 350°F.
Step 3
Whisk together batter ingredients until smooth, adjust consistency with water if needed. The batter will be somewhat thin. Dip each piece of chicken in the batter. Immediately coat the battered chicken with rice flour; shake off excess flour. Lay each piece on a sheet pan to dry 15-20 minutes at room temperature.
Step 4
Add chicken slowly to fryer one piece at a time. Do not overload fryer. Cook chicken until the inside is thoroughly cooked and an internal temperature of 165˚F for 15 seconds is achieved. It is acceptable to leave chicken in longer to make extra crispy, this is traditional style.
Step 5
For Thai Style Street Cart Fries, please see recipe ›
Products used in this recipe