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

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

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

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.

Directions

  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

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.

Full-Bodied White Wine

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

Reviews for Thai Fried Chicken

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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.

MY REVIEW
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.

MY REVIEW
Reviewed Feb. 25, 2013

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

MY REVIEW
Reviewed Sep. 30, 2011

Fantastic! We loved it!

MY REVIEW
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!

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