Thai Fried Chicken Recipe
- 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
- 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
- 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.
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.
Reviews for Thai Fried Chicken
"This was a great dish , i used cut up chicken breast , this is a must make and its easy"
"Fantastic! We loved it!"
"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!"
"This chicken turned out amazing, love the share and will share the recipe."
"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."
"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!"
"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."
"This was a big hit! Everyone went for second helpings. Printed, the recipe looks long and complicated, but it's really very easy."
"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!"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.