Crispy Chicken Thai Style
Thai food is my all time favorite food. I adore it, I think I could eat it for half the week and Italian food for the other half! When we travelled to Thailand last year, the highlight for me was the cooking class that I did when I was there.
When the June Issue (32) of Feast Magazine arrived in my letterbox featuring six countries’ version of fried chicken, I had to try the Thai one first. This recipe is my adaption of the Thai dish featured. I further adapt it for the kids (see the notes at the end of the recipe for instructions). My kids adore this meal, it has become known as “crispy brown chicken” and is requested weekly at the moment by my six year old son.
Although this recipe is for “fried chicken” it doesn’t use too much oil and it is a good oil! Ensure that your pan is HOT prior to adding the chicken to avoid having the chicken absorb it.
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{ 10 comments… add one }
I am a huge Thai fan as well. I love the look of this chicken. I had never thought to use rice flour to get that crispy texture. Yum.
It seems to be a popular choice Tania. x
I adore Thai food too and this chicken looks AMAZING!!! Such delicious flavors and texture. 
Thank you Krista
These sound delicious! I’ll have to keep it mind. Thanks.
Thanks Clare
I have to agree Thai is one of my faves as well. I just wish hubby would adore it as much as I did. I dont have any rice flour so I was wondering if coconut flour would work the same to get the crispy texture?
I am yet to try coconut flour Chrissy. i apologise, I am not 100% sure on that one but I can’t see why it wouldn’t work.
No problem Kyrstie. Once I give it a try I’ll let you know how it goes
Thanks Chrissy I would love to hear.
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