Thai Fried Chicken Recipe
Thai Fried Chicken Recipe photo by Taste of Home
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Thai Fried Chicken Recipe

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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
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

8 ounces cooked chicken with 3 tablespoons sauce: 489 calories, 26g fat (10g saturated fat), 88mg cholesterol, 854mg sodium, 30g carbohydrate (12g sugars, 1g fiber), 32g protein.


  1. 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.
  2. 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°.
  3. 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.
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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s_pants User ID: 174050 233881
Reviewed Oct. 2, 2015

"My family loved the chicken; I was the only one who really liked and used the sauce (at least they all did try it), but the rest of them aren't really "sauce" people. Love the idea to bread chicken tenders this way and use the sauce as a dip!"

Semajcirej User ID: 7517476 179992
Reviewed Dec. 3, 2013

"Looks really delicious, thanks for the share and I prefer a spicy hot sauce than a brown sugar. If you want a hot spicy fried chicken of course. But that's the adjustment I had when I tried this dish and a wing part of chicken."

sweetlei User ID: 2835605 179920
Reviewed Feb. 26, 2013 Edited Oct. 23, 2013

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

captgeo5 User ID: 6856757 124036
Reviewed Feb. 25, 2013

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

Trumpetvine User ID: 6137826 133435
Reviewed Sep. 30, 2011

"Fantastic! We loved it!"

tricker User ID: 2086463 133470
Reviewed Jul. 4, 2011

"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!"

SIMIAN User ID: 2677816 195208
Reviewed Jun. 24, 2011

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

dsnhvninc User ID: 6025935 179919
Reviewed Jun. 19, 2011

"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."

hippo324 User ID: 5116063 178457
Reviewed Jun. 4, 2011

"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!"

ColleenaG User ID: 1190332 192409
Reviewed May. 9, 2011

"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."

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