This Thai fried chicken, known as Gai Tod, is crispy on the outside and juicy on the inside. It’s flavored with garlic and spices, making it super tasty!
You can serve it with a tangy dipping sauce or just munch on it as is. I always find myself sneaking a piece or two before dinner—it’s just too hard to resist! 😂
What I love most is how easy it is to whip this up for a quick meal. Just marinate the chicken, fry it up, and enjoy that crispy goodness. Yum!
Key Ingredients & Substitutions
Chicken: Boneless chicken thighs are great for this recipe, but you could also use drumsticks or even bone-in cuts for more flavor. For a healthier option, try skinless chicken, though it may be less crispy.
Garlic: Fresh garlic is a must for that punchy flavor. If you’re out, garlic powder can work in a pinch, though fresh is always better. I usually use about half the amount of garlic powder since it’s more concentrated.
Flours: The mix of all-purpose and rice flour gives a crispy coating. If rice flour is unavailable, you can use just all-purpose flour, but it might not be as crispy. Cornstarch can also be a great substitute for rice flour!
Sauces: Soy sauce and fish sauce add that classic umami flavor. If you need a gluten-free option, look for gluten-free soy sauce or tamari, and leave out the fish sauce if you’re vegetarian; you could use more soy sauce instead.
How Do I Ensure My Chicken is Extra Crispy?
Getting that perfect crispy texture takes just a few key steps. Here’s how to do it right:
- Marinate your chicken long enough, ideally 2-3 hours. This allows the flavors to soak in and helps break down proteins for a tender bite.
- Use a mix of flours! The rice flour is the secret to a super crispy coating. The combination creates extra crunch.
- Ensure your oil is hot enough. Use a thermometer to maintain around 350°F (175°C). If the oil is too cool, the chicken can absorb more oil and become soggy.
- Don’t overcrowd the pan. Fry in batches if necessary so that each piece has enough space. This helps maintain the oil’s temperature and gives each piece a chance to crisp up.
Easy Crispy Gai Tod Thai Fried Chicken
Ingredients You’ll Need:
For the Chicken Marinade:
- 1 lb (450g) boneless chicken thighs or drumsticks, skin on
- 4 cloves garlic, minced
- 1 tsp white pepper
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp sugar
For Coating:
- 1/2 cup all-purpose flour
- 1/2 cup rice flour (for extra crispiness)
For Frying:
- Oil for deep frying
- Steamed jasmine rice, to serve
- Fresh cucumber slices, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus at least 1 hour for marinating. Frying will take about 15-20 minutes. So, all together, you’ll need around 1 hour and 30 minutes to enjoy this delicious chicken from start to finish!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the minced garlic, white pepper, soy sauce, fish sauce, and sugar. Stir well to create a smooth marinade that infuses the chicken with yummy flavors.
2. Marinate the Chicken:
Add the chicken pieces to the marinade, making sure they’re well coated. Cover the bowl and let it marinate in the refrigerator for at least 1 hour; for the best flavor, aim for 2-3 hours if you can.
3. Prepare the Coating:
In a shallow dish, mix together the all-purpose flour and rice flour. This combination will give your chicken that extra crunchiness we all love!
4. Heat the Oil:
Fill a deep frying pan or wok with oil and heat it to 350°F (175°C). This is the ideal temperature for frying where you’ll achieve that perfect crispy texture.
5. Coat the Chicken:
Once marinated, take the chicken out of the bowl, allowing any excess marinade to drip off. Dredge each piece in the flour mixture, making sure all sides are coated evenly.
6. Fry the Chicken:
Carefully add the coated chicken pieces to the hot oil, working in batches if necessary to avoid overcrowding. Fry for about 6-8 minutes on each side, or until golden brown and crispy. Use a meat thermometer to check that the internal temperature reaches 165°F (75°C).
7. Drain Excess Oil:
Once cooked, transfer the fried chicken to a plate lined with paper towels to absorb any excess oil, keeping them crispy!
8. Serve and Enjoy:
Slice the chicken and serve it warm on a plate with steaming jasmine rice and fresh cucumber slices on the side. Enjoy the delightful crunch and flavor of your Easy Crispy Gai Tod!
Happy cooking and enjoy your meal! 🍽️
Frequently Asked Questions about Easy Crispy Gai Tod Thai Fried Chicken
Can I Use Different Cuts of Chicken?
Absolutely! While boneless chicken thighs or drumsticks are recommended for juiciness and flavor, you can also use bone-in pieces like wings or whole legs. Just be sure to adjust the frying time as thicker cuts will take longer to cook through.
How Can I Make This Recipe Gluten-Free?
You can make this dish gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce and using cornstarch instead of all-purpose flour for the coating. Just ensure all sauces and other ingredients are gluten-free as well!
What Should I Do If I Don’t Have Rice Flour?
If you don’t have rice flour, you can simply use more all-purpose flour, though it may not be as crispy. Alternatively, you can try using cornstarch for a similar effect. It’s great for extra crispiness too!
How to Store Leftover Gai Tod?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can place them in a hot oven at 350°F (175°C) for a few minutes to help restore some of that crispy texture, or you can use an air fryer if you have one.
