Thai Crispy Chicken Recipe

Boneless, skinless chicken thighs: These are the main protein for the dish, providing a tender and juicy texture.

All-purpose flour: Used to coat the chicken pieces, giving them a crispy outer layer when fried.

Salt: Enhances the flavor of the chicken and the coating.

Black pepper: Adds a subtle heat and depth of flavor to the coating.

Vegetable oil: Essential for frying the chicken to achieve a golden, crispy exterior.

When dredging the chicken pieces in the flour mixture, make sure to press the flour firmly onto the chicken to ensure an even coating. This will help achieve a crispier texture when frying. Additionally, let the coated chicken rest for a few minutes before frying to allow the flour to adhere better.

• boneless, skinless chicken thighs - Substitute with boneless, skinless chicken breasts: Chicken breasts are leaner and will provide a similar texture when fried.

• all-purpose flour - Substitute with rice flour: Rice flour will give a lighter and crispier texture, which is often used in Asian frying.

• salt - Substitute with soy sauce: Soy sauce adds a depth of umami flavor and can provide the necessary saltiness.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but will still provide the necessary heat and spice.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the crispy coating soggy.
• Place the cooled chicken pieces in an airtight container. For best results, use a container that fits the amount of chicken snugly to minimize air exposure.
• If you prefer, you can wrap each piece individually in parchment paper or aluminum foil before placing them in the container. This helps maintain their crispiness.
• Store the container in the refrigerator if you plan to consume the chicken within 3-4 days. Ensure the refrigerator is set to a temperature below 40°F (4°C).
• For longer storage, place the chicken pieces on a baking sheet lined with parchment paper and freeze them for about 1-2 hours. This prevents the pieces from sticking together.
• Once the chicken pieces are frozen solid, transfer them to a freezer-safe bag or airtight container. Label the container with the date to keep track of freshness.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the chicken pieces on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until heated through and crispy.
• Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through to ensure even heating.
• Avoid microwaving the chicken as it can make the coating soggy and less appetizing.

• Preheat your oven to 375°F (190°C). Place the leftover Thai crispy chicken on a baking sheet lined with parchment paper. Bake for 10-15 minutes until heated through and crispy.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and reheat the chicken for about 5-7 minutes. This will help maintain the crispiness.

• For a stovetop method, heat a small amount of vegetable oil in a skillet over medium heat. Add the chicken pieces and cook for 3-4 minutes on each side until they are heated through and crispy again.

• If you're in a hurry, the microwave can be used, although it may not retain the crispiness. Place the chicken on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.

• Cutting board: A flat surface to safely cut the chicken thighs into bite-sized pieces.

• Chef's knife: A sharp knife for cutting the chicken thighs.

• Mixing bowl: A bowl to combine the flour, salt, and black pepper.

• Measuring cups: Tools to measure the flour and vegetable oil accurately.

• Measuring spoons: Tools to measure the salt and black pepper accurately.

• Frying pan: A pan to heat the vegetable oil and fry the chicken pieces.

• Tongs: A tool to turn the chicken pieces while frying and to remove them from the oil.

• Paper towels: Used to drain the excess oil from the fried chicken pieces.

• Plate: A dish to place the fried chicken pieces after draining.

• Serving dish: A dish to serve the crispy chicken with your favorite dipping sauce.

Prepare ingredients in advance: Cut the chicken thighs and mix the flour mixture ahead of time to streamline the cooking process.

Use a deep fryer: A deep fryer can cook chicken pieces more evenly and quickly than a frying pan.

Batch frying: Fry multiple chicken pieces at once to save time, but avoid overcrowding the pan.

Preheat oil: Ensure the vegetable oil is hot before adding the chicken to reduce cooking time.

Paper towel prep: Have paper towels ready for draining to speed up the process.