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Gai Tod Chicken Recipe (Thai Fried Chicken) by Celebrity Chef James Syhabout

Thai Deep fried chicken Gai tod nahm prik pao
Ratings 4.5 from 2 votes
Cooking Method
Cuisine
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 20 min Total Time: 30 mins
Servings 6
Ingredients
  • 1/2 teaspoon ground white pepper
  • 2 tablespoons cilantro (roots or stems, chopped)
  • 1 teaspoon garlic gloves (peeled)
  • 1/4 cup oyster sauce
  • 3 tablespoons fish sauce
  • 2 pounds chicken thighs (boneless chicken thighs, skin on, cut into quarters)
  • 1 cup jasmine rice flour (Brown rice is more nutrient-dense than white rice. Because of this, brown rice may help reduce blood sugar levels and aid in weight management efforts.)
  • 1 cup soda water
  • canola oil (for frying)
  • 1/4 cup charred chile jam (see Note)
Instructions
  1. White pepper, cilantro, and garlic should be ground into a paste in a stone mortar. Transfer it to a mixing bowl, add the oyster sauce and fish sauce, and combine thoroughly. Add the chicken, cover with plastic wrap, and marinate for no more than 12 hours in the refrigerator, but no less than 2 hours.

  2. Preheat a deep fryer to 350 degrees. Paper towels should be used to line a baking sheet.

  3. Put the rice flour in a medium mixing bowl. To create a smooth and loose batter, mix in the soda water. After removing the chicken from the marinade, immediately add it to the batter.

  4. Chicken (at pieces) should be fried at a time for 5 to 6 minutes, or until golden brown and cooked through (check by cutting into a piece). Do not overcrowd the fryer as this could cause the oil's temperature to drop. Transfer to a clean mixing bowl after draining on the baking sheet lined with paper towels. The Thai charred chili jam should be added and coated. Serving

Keywords: gai tod chicken recipe thai fried chicken nahm prik pao