Thai fried chicken is spicy and sweet and at the same time its sour too which awakens all your senses. It is a refreshing fried chicken for everyday meal or for a party.

My family loves Thai food and only few restaurants in Singapore serves good Thai food, which is very expensive. When we think about the ingredients and the effort that goes in to making Thai food we’ll start preparing it ourselves at home.

Thai food is very similar to Indian cooking except for 2 ingredients which gives a distinctive Thai flavour. First is lemon grass, in India we usually use lemon grass to chase off mosquitoes and have not used in cooking :) Once you get used to the taste of lemon grass Thai food becomes addictive. The second is the fish sauce. I’ll always add a bit of soy sauce to mellow down the flavour of fish sauce.

The making of this dish requires 4 steps.

  1. Marinating the chicken
  2. Making the sauce
  3. Frying the chicken
  4. Adding sauce to the chicken while serving.

Preparation time : 20 mts

Cooking time for sauce : 10 mts

Deep frying : 15 mts

Serves : 2 – 4

Ingredients for marinating the chicken :

  • 250g chicken thigh (bone less) / chicken breasts cubed
  • 1 egg
  • 2 table spoon corn flour
  • 1/ 4 tsp salt

Mix everything to the chicken pieces and keep it aside till the sauce is made.

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Ingredients for the sauce :

  • 2 table spoon Thai chilli Paste
  • 2 tablespoon oyster sauce ( I’ve used mushroom based oyster sauce )
  • 1 table spoon light soy sauce
  • 1 table spoon fish sauce
  • 2 table spoon vinegar
  • 3 table spoon water
  • 2 table spoon sugar ( I’ve used sugar molasses)
  • 1 clove of garlic ( optional, since there is garlic in chilli paste )
  • 1 table spoon chilli flakes ( adjust the heat to your taste )
  • 3 kafir lime leaves chopped
  • juice of 1 lime

In a sauce pan add all the ingredients except the kafir lime leaves and lime juice and cook in low fire for 5 mts.

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Reduce it to a consisistency which is thicker than the final.

Remove from stove and add lime leaves and lime juice.

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Mix well and keep it aside till serving.

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Ingredients for frying the chicken :

  • 3/4 cup plain flour
  • 2 table spoon corn flour

Mix these two ingredients and spread on a flat bowl / plate.

Add the marinated chicken pieces along with any slurry to the flour mix.

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Slowly coat the chicken with the flour. Make sure that the chicken is completely coated with the flour.

Shake off the excess and keep it in a bowl.

Heat the oil for deep frying which is enough for the chicken pieces to swim around.

Once the oil is hot reduce the heat to medium low and tart frying the chicken pieces. Make sure not to over crowd the chicken pieces in the oil.

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Fry the chicken on both sides and when its golden brown take out and drain in a kitchen towel.

Serving :

In a large bowl place the fried chicken and enough sauce to coat the chicken. If you want you can add all the prepared sauce to the chicken.

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Here I’ve added only 3 table spoon of prepared sauce. The left over sauce can be kept in the fridge or can be served as side.

You can even serve the fried chicken and the sauce separately.

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Enjoy with cooked rice or in a wrap !

 

Thai fried chicken in sweet and sour sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • For margination :
  • 250g chicken thigh (bone less) / chicken breasts cubed
  • 1 egg
  • 2 table spoon corn flour
  • 1/ 4 tsp salt
  • Mix everything to the chicken pieces and keep it aside till the sauce is made.
  • For sauce:
  • 2 table spoon Thai chilli paste
  • 2 tablespoon oyster sauce ( I've used mushroom based oyster sauce )
  • 1 table spoon light soy sauce
  • 1 table spoon fish sauce
  • 2 table spoon vinegar
  • 3 table spoon water
  • 2 table spoon sugar ( I've used sugar molasses)
  • 1 clove of garlic ( optional, since there is garlic in chilli paste )
  • 1 table spoon chilli flakes ( adjust the heat to your taste )
  • 3 kafir lime leaves chopped
  • juice of 1 lime
  • In a sauce pan add all the ingredients except the kafir lime leaves and lime juice and cook in low fire for 5 mts.
  • Reduce it to a consistency which is thicker than the final.
  • Remove from stove and add lime leaves and lime juice.
  • Mix well and keep it aside till serving.
  • For frying:
  • ¾ cup plain flour
  • 2 table spoon corn flour
Instructions
  1. Mix these two ingredients and spread on a flat bowl / plate.
  2. Add the marinated chicken pieces along with any slurry to the flour mix.
  3. Slowly coat the chicken with the flour. Make sure that the chicken is completely coated with the flour.
  4. Shake off the excess and keep it in a bowl.
  5. Heat the oil for deep frying which is enough for the chicken pieces to swim around.
  6. Once the oil is hot reduce the heat to medium low and tart frying the chicken pieces. Make sure not to over crowd the chicken pieces in the oil.
  7. Fry the chicken on both sides and when its golden brown take out and drain in a kitchen towel.
  8. Serving :
  9. In a large bowl place the fried chicken and enough sauce to coat the chicken. If you want you can add all the prepared sauce to the chicken.
  10. Here I've added only 3 table spoon of prepared sauce. The left over sauce can be kept in the fridge or can be served as side.
  11. You can even serve the fried chicken and the sauce separately.
  12. Enjoy with cooked rice or in a wrap !