Thai Fried Chicken

Name: Thai Fried Chicken
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 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

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

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 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.

Nutrition 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.

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

Reviews

Click stars to rate

Average Rating:

s_pants

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

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

Feb 26, 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

Feb 25, 2013

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

Sep 30, 2011

Fantastic! We loved it!
tricker

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

Jun 24, 2011

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

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

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

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.