Crispy, moist and juicy Thai fried chicken

Thai fried chicken is easy to make. (Pinterest pic)

If you love fried chicken, you know that some of the most flavourful fried chicken in the world is from South east Asia.

Take for example this crispy, moist, juicy and extremely delicious Thai fried chicken, marinated with cilantro, garlic and Asian seasoning.

This fail-proof recipe is easy and uses very simple ingredients. It’s shared from a talented food blogger turned Michelin-star restaurateur.


  • 1 kilogram chicken (drumsticks, thighs, breasts, or cut-up pieces)
  • 6 cloves garlic, peeled and pounded
  • 2 tablespoons cilantro roots or stems, without leaves
  • 1 teaspoon sea salt, large-grained
  • 4 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 1/2 tablespoon ground black pepper
  • oil for deep-frying

Flour mixture:

  • 4 tablespoons all-purpose flour
  • 4 tablespoons cornstarch
  • 4 tablespoons rice flour
Crispy, juicy and moist fried chicken (Pinterest pic)


• Clean chicken and pat dry with paper towels.

• Use a mini food processor or a mortar and pestle to blend garlic, cilantro roots and salt until it becomes a fine paste.

• Add paste, fish sauce, oyster sauce and ground black pepper to chicken and mix well. Transfer chicken to a big Ziploc bag and marinate for four to six hours in the fridge, or best overnight.

• Heat-up a pot of cooking oil or use a deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a new Ziploc bag. Add chicken pieces and coat evenly with the flour mixture. Shake off excess flour.

• Drop chicken gently into the oil and deep-fry until crispy and golden brown. The inside should cook thoroughly but remain juicy.

• Transfer fried chicken to a plate lined with paper towels to soak up excess oil.

Serve the fried chicken immediately with Thai sweet chilli sauce.

This article first appeared in Low Bee Yinn is a food blogger and cookbook author.