Description
Crispy Garlic Chicken Thai is a beloved street food favorite featuring golden, bite-sized chicken pieces coated in a light, crunchy rice flour crust and tossed in a savory, aromatic garlicky sauce. Finished with a squeeze of fresh lime and optional spice, this dish offers the perfect balance of crunch, umami, and zesty freshness.
Ingredients
For the Chicken & Coating:
1.5 lbs (about 700g) skinless chicken thighs or breasts, cut into 1-inch cubes
1/2 cup rice flour
2 tbsp cornstarch
1/2 tsp salt
High-smoke-point vegetable oil (for frying)
For the Marinade:
1 tbsp soy sauce
1 tbsp fish sauce
1 tsp sugar
3 cloves garlic, finely minced
For the Garlic Sauce & Finish:
2 tbsp vegetable oil
8–10 cloves garlic, finely minced
1–2 fresh Thai bird’s eye chilies, thinly sliced (optional)
Fresh lime wedges (for serving)
Fresh cilantro leaves and sliced red chilies (for garnish)
Instructions
Marinate the Chicken: Combine the cubed chicken with soy sauce, fish sauce, 1 tsp sugar, and 3 cloves of minced garlic in a bowl. Mix well and let marinate at room temperature for at least 30 minutes.
Prepare the Dredge: In a shallow dish, whisk together the rice flour, cornstarch, and salt until combined.
Heat the Oil: Heat about 1 inch of vegetable oil in a wok or deep skillet over medium-high heat until it reaches approximately 350°F (175°C).
Dredge & Fry: Working in batches to avoid overcrowding, toss the marinated chicken pieces in the flour mixture to coat evenly, shaking off any excess. Carefully add the chicken to the hot oil and fry for 4–5 minutes until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
Make the Garlic Topping: Heat 2 tbsp oil in a separate skillet over medium heat. Add the remaining minced garlic (and sliced chilies, if using) and sauté continuously for 1–2 minutes until golden brown, fragrant, and crispy (be careful not to burn the garlic).
- Combine & Serve: Toss the fried chicken with the crispy garlic mixture until evenly coated. Serve hot over steamed jasmine rice, garnished with fresh cilantro and lime wedges on the side.
Notes
Ultra-Crispy Crunch: Using rice flour is key for achieving a light, long-lasting crunch that doesn’t become soggy. For extra crispiness, double-fry the chicken for 1–2 additional minutes right before serving.
Avoid Overcrowding: Fry the chicken in batches so the oil temperature remains consistent, preventing the coating from absorbing excess oil.
Gluten-Free Option: Use tamari or gluten-free soy sauce instead of regular soy sauce; rice flour and cornstarch are naturally gluten-free.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 375°F (190°C) for 8–10 minutes to restore crispiness; avoid microwaving.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Frying / Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 portion (approx. 1/4 of total recipe)
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 135 mg
Keywords: crispy garlic chicken Thai, Thai garlic chicken, gai pad kratiem, crispy chicken, Thai street food