Best Thai Fried Chicken Recipes

THAI SPICY BASIL CHICKEN FRIED RICE

Steps:

• Whisk together the oyster sauce, fish sauce, and sugar in a bowl.
• Heat the oil in a wok over medium-high heat until the oil begins to smoke. Add the garlic and serrano peppers, stirring quickly. Stir in the chicken, bell pepper, onion and oyster sauce mixture; cook until the chicken is no longer pink. Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves. Garnish with sliced cucumber and cilantro as desired.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• Place bacon in a wok or large skillet; cook and stir over medium-high heat until crisp, about 10 minutes. Remove bacon with a slotted spoon and reserve bacon drippings in the wok. Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
• Stir chicken into shallots and cook without stirring until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
• Make a well in the center of chicken and pour oil into center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
• Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

THAI SPICY BASIL CHICKEN FRIED RICE

Steps:

• Whisk together the oyster sauce, fish sauce, soy sauce, and sugar
• Heat the oil in a wok over medium-high heat until the oil begins to smoke.
• Add the mixture of oyster sauce, fish sauce, soy sauce, and sugar.
• Stir for a minute or two to heat.
• Add the garlic and Serrano peppers, stirring quickly.
• Stir in the chicken, bell pepper, and onion. Cook until the chicken is no longer pink.
• Raise heat to high and stir in the chilled rice; stir quickly until the sauce is blended with the rice. Use the back of a spoon to break up any rice sticking together.
• Remove from heat and mix in the basil leaves.
• Garnish with sliced cucumber and cilantro as desired.

THAI CHICKEN FRIED RICE WITH BASIL - KAO PAD KRAPAO

Steps:

• In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
• Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
• When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
• If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.

THAI-STYLE CHICKEN AND PRAWN FRIED NOODLES (PAD THAI) RECIPE BY TASTY

Steps:

• Combine the tamarind, fish sauce, sugar, and lime juice with 1 tbsp water and set aside.
• Cook the eggs in 1 tablespoon of oil and set aside.
• Add 1 tablespoon of oil to the frying pan. Sear the chicken until golden and cooked through.
• Add the prawns to the pan, and cook for about 2 minutes or until they just turn red.
• Tip in half of the spring onions, chili, half the coriander, and garlic. Cook for 1 minute until fragrant, then set aside
• Heat 1 tablespoon of oil in the wok, then add the noodles and bean sprouts. Stir-fry for 2 minutes until the noodles have separated and everything is heated through.
• Add the chicken, prawns, eggs and tamarind sauce. Toss with the noodles until well-coated.
• To serve, scatter over the roasted peanuts, remaining spring onions, coriander leaves, and lime wedges.
• Enjoy!

THAI STIR-FRIED CHICKEN LIVERS

Steps:

• Sauté both types of onions in the vegetable oil over low-medium heat for about 3-5 minutes.
• Add the (drained and rinsed) chicken livers and turn the heat up to medium-high and sauté livers on each side (turning over once) until the livers darken in color and become opaque looking.
• Add the chicken broth, oyster sauce and black pepper and stir thoroughly.
• Then let simmer uncovered for approximately 10-15 more minutes (or until the livers are cooked just all the way through and sauce is thickened).
• Serve over steamed white/jasmine rice and enjoy!

THAI FRIED CHICKEN WINGS WITH HOT-AND-SOUR SAUCE AND SALTED MANGO

Steps:

• In a medium saucepan, combine soy sauce, lime juice, nam pla, garlic, chiles, and sugar. Bring to a boil over medium heat, stirring occasionally. Let cool completely.
• Place drumsticks in a shallow baking dish. Pour over soy sauce mixture and toss until chicken is well coated. Cover with plastic wrap and refrigerate at least 1 hour.
• Meanwhile, in a small bowl, toss mango slices with salt. Let stand 30 minutes.
• Add enough oil to a deep, heavy-bottomed pot to reach a depth of 3 inches. Heat oil over medium-high heat until it reaches 375 degrees on a deep-fry thermometer. Remove chicken from marinade and pat dry.
• In a shallow dish, mix together cornstarch and rice flour. Working in batches, dredge chicken in cornstarch mixture and carefully add to hot oil. Cook until crisp, browned, and cooked through, about 10 minutes, adjusting heat as necessary to maintain temperature.
• Transfer chicken to a paper towel-lined plate to drain. Place hot-and-sour sauce in a large bowl; add chicken and toss to coat. Serve immediately with salted mango and mint leaves.

PERFECT THAI FRIED RICE WITH MARINATED CHICKEN

Steps:

• Combine chicken thighs, 2 tablespoons soy sauce, brown sugar, and black pepper in a bowl. Cover and marinate in the refrigerator, 2 hours to overnight.
• Heat a wok or very large skillet over high heat for 30 seconds. Pour in vegetable oil. Reduce heat to medium; add onion and garlic. Cook and stir until fragrant, about 2 minutes.
• Increase heat to high and add marinated chicken to the wok; cook, stirring constantly, until no longer pink, about 4 minutes.
• Push chicken mixture to one side of the wok; pour eggs into the empty side. Cook until just starting to set, about 2 minutes. Stir eggs slowly until scrambled. Mix into the chicken mixture. Season with 3 tablespoons soy sauce, sugar, and white pepper; stir for 1 minute.
• Stir rice into the wok until evenly incorporated and heated through, about 4 minutes. Remove from heat; stir in green onion and cilantro. Mix gently until combined.

THAI STYLE FRIED CHICKEN WITH LEMONGRASS SAUCE

Steps:

• Heat the oil to 325 degrees F.
• Combine the sweet chili, lemongrass, fish sauce, garlic, ginger and garlic chives in a pot and warm over medium-low heat. Mix together 2 cups of the flour, the salt, dark chili powder, garlic powder and paprika in a large bowl. Beat the eggs with the milk in another bowl, incorporating the other 2 cups of flour a little at a time, constantly whisking until the batter is twice as thick as the milk.
• Dredge the chicken thighs in the seasoned flour mixture, then dip in the flour-egg mixture, and toss into the rice flour to finish. Fry the chicken, in batches if needed, until the internal temperature reaches 165 degrees F. Toss in the warm lemongrass sauce and serve.

THAI FRIED RICE NOODLES WITH CHICKEN OR TOFU (GLUTEN-FREE) RECIPE - (4.1/5)

Steps:

• Marinate the chicken or tofu by pouring the cornstarch/soy sauce mixture over and stirring well. Set aside. Soak rice noodles in a pot of hot water 5 to 12 minutes, or just until noodles are soft enough to eat, but still firm and a little bit 'crunchy' (they will finish cooking later). Drain and briefly rinse noodles with cold water to keep from sticking. Set aside. Combine all stir-fry sauce ingredients, mixing them together in a cup. Set aside. Heat a wok or large frying pan over medium-high heat. When hot, add 2 tablespoons oil and swirl around, then add the garlic, ginger, chicken or tofu (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes, or until chicken or mushrooms are cooked. When pan becomes dry, add a little more chicken stock, 1 t 2 tablespoons at a time - enough to keep the ingredients sizzling. Add red pepper and stir-fry another 1 to 2 minutes. Add the noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Stir-fry in this way until the sauce is well distributed throughout the noodles (1 to 2 minutes). Add bean sprouts, continuing to stir-fry another minute. Remove from heat and taste-test for salt/flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty enough. If too salty, add another squeeze of lime juice. To serve, lift noodles out of the wok or frying pan and mound on a serving platter. Sprinkle with fresh coriander and garnish with wedges of fresh-cut limes. For those who like it spicy, serve with Thai Chili Sauce on the side, and ENJOY!

THAI STIR-FRIED CHICKEN WITH MUSHROOMS

Steps:

• Heat oil in wok and stir-fry onions until limp; add garlic and stir-fry for 2 minutes more.
• Remove onion and garlic; add chicken and stir-fry; add soy sauce, ginger, 2/3 of mint leaves, mixing into chicken.
• Add mushrooms, green onions, chilies, onion, garlic, and cook, until chicken is just cooked and tender.
• Then quickly season with vinegar, sugar, and fish sauce, stirring well; then remove from heat.
• Taste for seasoning; add 1 tbsp more fish sauce if you prefer.
• Garnish with remaining mint; serve with hot steamed rice.

THAI CHICKEN STIR FRIED WITH HOLY BASIL (GAI PAD GRAPROW)

Steps:

• Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.
• Heat a wok until the surface is smoking hot.
• Swirl in the oil to coat the wok surface.
• Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots.
• Stir another few seconds before adding the chicken.
• Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink.
• Toss in the chillies, slivered kaffir lime leaves and reconstituted dried holy basil (if using).
• Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds.
• Then add fresh basil leaves and fish sauce to taste. Stir and mix well.
• Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through.
• Sprinkle with white pepper.
• Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

THAI FRIED CHICKEN

Steps:

• Place 1/2 cup flour and coconut milk in separate shallow bowls. In another shallow bowl, combine the salt, garlic powder, ginger, cayenne and remaining flour. Dip chicken in the flour, coconut milk, then flour mixture., In a large skillet, brown chicken in oil in batches; drain. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 25-35 minutes or until a thermometer reads 170°-175°., Meanwhile, in a small saucepan, combine the water, brown sugar, soy sauce, cornstarch, vinegar, peanut butter, cayenne and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cilantro. Serve with chicken.

THAI FRIED CHICKEN

Steps:

• Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
• Preheat an oven to 350 degrees F (175 degrees C).
• Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
• Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

THAI MEE KROB W/ STIR-FRIED PORK AND CHICKEN

Steps:

• Bring a few inches of oil in a pot or wok to 350f or until a piece of noodle fluffs up immediately. Cut the noodles into short, manageable lengths with kitchen shears. Cook a small bundle of noodles at a time - they take only a matter of seconds to puff up, so if you cook them a few at a time, they won't overcook.
• As each bundle is cooked, remove and drain on paper towels. You may choose to keep them warm in the oven at its lowest temperature, but I don't bother.
• Heat 1 tablespoon of the oil in a second wok or large skillet. Add the shallots and stir-fry for 2-3 minutes.
• In the meantime, boil a pot of water for the fresh noodles.
• Add the garlic, jalapeno (from the first set of ingredients above), bean sprouts, chicken and pork and toss for another 3 minutes or until the ground meat is cooked through.
• Toss the fresh noodles into the water for 10 seconds. That's right, SECONDS. Remove, drain and rinse quickly in a colander with cool water.
• Reduce the heat of the skillet mixture and season with sugar, fish sauce and vinegar and mix well. Turn off the heat and add the lime juice and soy sauce, if using. Add the drained fresh noodles and mix gently.
• Put 2/3 of the crispy noodles onto a large heated serving dish. Add the cooked mixture, then the chopped jalapeno, cilantro and scallions and top with the remainder of the crispy noodles and serve. Alternately you can portion the ingredients out onto 4 dishes. Let diners scatter more cilantro, scallions, or finely diced jalapenos onto their serving as they wish.

CAULIFLOWER THAI FRIED RICE (PALEO) WITH BEEF, CHICKEN, AND SHRI

Steps:

• In separate bowls, marinate the steak, chicken, shrimp in 1 tablespoon each of sesame seed oil, coconut aminos, tamari, and red pepper flakes. Marinate for at least 1 hour.
• For the Rice: Use food processor or chop the cauliflower by hand until reduced to rice-size grains. Sauté chopped onion in olive oil until onions are about done, add garlic and continue to cook until onions are soft/opaque. Add chopped cauliflower and stir fry for 2 or 3 minutes--do not cook until soft, but you don't want a raw cauliflower taste either. Remove from heat. This is the basic rice recipe and can be used any time a dish calls for rice.
• Slice up the green onion heads, and coarse shop the green stems, put in separate piles.
• In a bowl, scramble the eggs and add to hot pan with a bit of oil. Season with salt, pepper, pepper flakes and cook until a flat round "pancake." Remove and slice into strips.
• In a tablespoon of oil, stir fry the beef and chicken separately and remove from heat.
• Assemble all the ingredients near by so once you start putting it all together you don't have to stop. You should have cooked beef, cooked chicken, raw shrimp, sliced onion heads, chopped stems, carrots strips, fried egg strips, and cauliflower rice (pre cooked). You should also have 1 tablespoon each of coconut aminos, tamari, fish sauce, and Thai chilies (or any other hot chili like ghost or habanero).
• Heat 3 tbl of olive oil, add thai chilies and toss for 1 minute Add the shrimp and stir fry until cooked. Add carrots and stir fry for 1 minute. Add green onion tops and stir for 30 more seconds. Add beef and chicken and the remaining coconut aminos, tamari, and fish sauce. Toss until warmed, then add the cauliflower rice. Toss until coated and warmed, then add the green onion stems. Toss for a minute more and remove.
• To plate: Put generous pile in center of plate, place 4 tomato wedges around the pile all "pointing" to the center. Surround the pile with 5 or 6 sliced cucumbers. For an added garnish, I take a left over, 3 inch piece of green onion stem, slice one end lengthwise, about half way--you end up with a stalk with frayed ends and place it on top. Place a lime wedge or two on the plate as well.

STIR-FRIED CHICKEN AND EGGPLANT WITH THAI BASIL

Steps:

• Salt the eggplant generously and leave in a colander to sweat for 15 to 30 minutes, while you prepare the remaining ingredients. Rinse and drain on a clean kitchen towel.
• Place the garlic in a mortar with 1/4 teaspoon salt and mash to a paste. Add the ginger and chiles, and continue to mash with the garlic. In another small bowl, mix together the fish sauce, soy sauce, sugar and pepper. Set aside.
• Heat a large, heavy skillet or wok over high heat, until a drop of water evaporates immediately upon contact. Add 1 tablespoon oil, turn the heat down to medium-high, and add the garlic paste. Stir-fry for 30 seconds, and add the chicken. Stir-fry for three to four minutes, until the chicken is cooked through and no traces of pink remain. Transfer from the pan or wok to a plate or bowl.
• Add the remaining tablespoon of oil to the pan. Add the eggplant. Cook, stirring, until the eggplant is lightly browned and almost cooked through, about 10 minutes. Stir the chicken back into the pan, and add the fish and soy sauce mixture. Add 1/4 cup water, cover the wok or pan, turn the heat down to medium and steam for five minutes. Uncover, and stir in the basil leaves. Stir for 30 seconds to a minute, remove from the heat and serve with rice.

SUPER QUICK THAI FLAVOURED STIR-FRIED CHICKEN.

Steps:

• Slice chicken fillets into thin strips.
• Mix chicken with oil, garlic, spring onions, soy sauce, vinegar, chili powder and chili sauce and sugar.
• Using a high heat, fry chicken mixture in a large frypan until chicken is well cooked through, stirring all the time (since the chicken is sliced thinly, this takes only a few minutes).
• The mixture will reduce slightly as the chicken cooks.
• Mix cornflour with the chicken stock (or water) in a small cup, so there are no lumps.
• Add cornflour mixture to the chicken mixture and cook on high until mixture reduces by half (Watch out, this literally takes 30 seconds to a minute).
• Toss in the coriander.
• Serve on rice or noodles with a salad.
• I often omit the chili sauce if serving to young children and it tastes a little bit more bland but great all the same.
• This cooks so fast that I cut up the chicken, put it in the fridge, have everything else ready in the frypan and the cornflour and coriander ready to go and just fling everything together at the very last moment.
• Making it too far in advance means that the sauce gets so thick that it starts sticking terribly to the bottom of the frypan.
• 90% of the cook time is the time it takes to crush the garlic, chop the onions, mix the cornflour etc. Time in the frypan is +/- 4 minutes.

GLUTEN-FREE STIR FRIED THAI CHICKEN SALAD

Steps:

• Mix all Sweet-and-Sour Dressing ingredients.
• In 12-inch skillet or wok, heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until no longer pink in center.
• Add zucchini, carrots, onions and pepper flakes; cook and stir about 4 minutes or until vegetables are crisp-tender. Stir in dressing. Cook and stir 1 minute. Serve over bok choy. Top with peanuts and cilantro.

THAI FRIED RICE WITH PINEAPPLE AND CHICKEN

Steps:

• 1. Place bacon in wok, cook and stir over medium heat until crisp. (about 10 minutes)
• 2. Remove bacon with slotted spoon and reserve bacon drippings in the wok.
• 3. Cook and stir shallots in bacon drippings over medium-high heat. 1 - 2 minutes.
• 4. Stir chicken into shallots and cook stirring until browned on one side, about 1 minute. stir, continue
• 5. Add 2 tablespoons of curry powder, stir until chicken is coated.
• 6. Make a well in the center of chicken, pour in oil. Add egg yolks. Cook and stir until set. 1- 2 minutes.
• 7. Add rice and stir, breaking up rice.
• 8. Mix chile pepper, cilantro, soy sauce, remaining curry powder, fish sauce, and sugar into rice mixture.
• 9. Add shrimp and cook until shrimp is cooked through , about 2 minutes.
• 10. Fold in pineapple, green onions and bacon.