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Thai Fried Chicken Recipe

Thai Fried Chicken Recipe photo by Taste of Home

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Nothing says "comfort food" more than homemade fried chicken. We gave it Asian flavor for an amazing combo of tastes your family will love. —Taste of Home Test Kitchen

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Thai Fried Chicken Recipe

Prep: 30 min. Bake: 25 min.

Yield: 6 Servings

30 25 55

Ingredients

1-1/2 cups all-purpose flour, divided
1 cup coconut milk
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/4 cup canola oil
SAUCE:
1 cup water
1/3 cup packed brown sugar
1/4 cup soy sauce
3-1/2 teaspoons cornstarch
2 teaspoons rice vinegar
2 teaspoons peanut butter
1/4 teaspoon cayenne pepper
1/4 teaspoon ground ginger
3 tablespoons minced fresh cilantro

Directions

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 meat thermometer reads 180°.
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. Yield: 6 servings.

Nutritional Facts 8 ounces cooked chicken with 3 tablespoons sauce equals 489 calories, 26 g fat (10 g saturated fat), 88 mg cholesterol, 854 mg sodium, 30 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Thai Fried Chicken in Simple & Delicious April/May 2011, p11

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Thai Fried Chicken

Thai Fried Chicken

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Reviewed on Feb. 26, 2013 by sweetlei

The chicken with peanut sauce was, absolutely, delicious! I served the chicken with brown rice and stir-fried vegetables, consisting of all fresh julienne/french cut green beans, zucchini, matchstix carrots, bean sprouts, and mushrooms.

I have a couple of questions, though:

1. What is the reason for dipping into 2 separate flour bowls?

2. How do you keep the sauce from becoming gelatin like?

Reviewed on Feb. 25, 2013 by captgeo5

This was a great dish , i used cut up chicken breast , this is a must make and its easy

Reviewed on Sep. 30, 2011 by Trumpetvine

Fantastic! We loved it!

Reviewed on Jul. 04, 2011 by tricker

My husband and I LOVE this dish! Spicy and crunchy! The coconut milk makes all the difference, it keeps the chicken so moist! I add extra coconut milk to rice and it really brings the whole dish together! Wonderful!

Reviewed on Jun. 24, 2011 by SIMIAN

This chicken turned out amazing, love the share and will share the recipe.

Reviewed on Jun. 19, 2011 by dsnhvninc

Although this was a very tasty dish, it seemed a little too labor intensive for me. The sauce was very good and the chicken turns out very moist. I served this with couscous and mixed veggies.

Reviewed on Jun. 04, 2011 by hippo324

The sauce makes this soooo delicious! Next time, I'm going to do chicken tenders. I had done chicken breast instead of a whole fryer. I think tenders would be great and then you could dip them into the sauce. As suggested, I used my leftover coconut milk for my rice and it was fantastic. I substituted half of my water for the milk, so it wouldn't be too sweet. Mmmmm!

Reviewed on May. 09, 2011 by ColleenaG

I also used chicken breast and decreased the oven time. I did not have coconut milk but used buttermilk instead. I also waited to add the cornstrach (with a little water) in the sauce until the end. The whole dish was wonderful and my family loved it. Yes, this is a keeper.

Reviewed on May. 04, 2011 by ingleskt

This was a big hit! Everyone went for second helpings. Printed, the recipe looks long and complicated, but it's really very easy.

Reviewed on Apr. 29, 2011 by joniotto

I made this using boneless, skinless chicken breast in place of the broiler/fryer. I just reduced the oven temperature by about 25 degrees when I finished baking it in the oven. It turned out great! The sauce really makes the dish and I plan on using it the next time I make a pork tenderloin. I do think that the next time I make the sauce, I will blend the cornstarch and the water together first and then add the remaining ingredients - to make it a little easier to combine (without any lumps). Thanks for a great new way to make chicken!