Thai Fried Chicken | Gai Tod | ไก่ทอด
This Thai Fried Chicken recipe produces tender, juicy chicken wings with incredibly crispy shells. It is quick and easy to make and turns out great every time. Dare I say it, this is the best Thai Fried Chicken we've had!
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tbsp Gogi tempura flour
- 6 tbsp rice flour
- 10 tbsp water
- 1/4 tsp salt
- 1/4 tsp baking soda
- 1 tbsp fish sauce
- 2 pounds chicken wings
- 1/4 cup chicken dipping sauce (Nam Jim Gai)
- 1 cucumber ((optional))
Instructions
- 1
Fill a large pot or wok with canola oil about 3/4 inch deep. Turn the heat on to medium-high and allow the oil to heat up while preparing the chicken.
- 2
Place your chicken wings in a bowl and rinse thoroughly with running water. Pour off any remaining water. Add the fish sauce. Using a fork, poke the chicken wings to allow the fish sauce to permeate the skin. Set aside to prepare the batter.
- 3
Combine all dry ingredients for the batter (Gogi flour, rice flour, salt, baking soda), then add water. Mix until the batter is smooth without lumps.
- 4
Once your oil is ready for frying, coat your marinated chicken wings with the batter and place in the hot oil. Allow to fry for 12-15 minutes until the chicken is thoroughly cooked and the outside is a crisp golden brown. Take the chicken wings out and place on a paper towel lined plate.
- 5
Serve with a side of cucumber slices and chicken dipping sauce. Enjoy!