Thai Style Pan Fried Chicken 泰式煎鸡

by Angie Liew
Pan-Fried Thai Style Chicken


Watch Huang Kitchen Youtube Channel Banner

Pan-Fried Thai Style Chicken

This Asian-inspired chicken dish, Thai Style Pan Fried Chicken, characterised by a subtle blends of salty and sour flavours is definitely mouth-watering and will surely enliven the Thai palate. It is also extremely easy to cook. The marinade is really easy to make as I am using instant tom yam paste. Marinating the chicken pieces with tom yam paste before cooking will help to give greater flavour to the dish.

Pan-Fried Thai Style Chicken

Pan-Fried Thai Style Chicken

It also adds some tang to your meal. The marinated chicken pieces are pan fried in butter to form an aromatic and light crispy brown coating. Coupled with the shredded kaffir lime leaves and chopped lemongrass, the flavours in Pan Fried Thai Style Chicken are so incredible, this dish will always be anyone’s favourite at the dinner table.

Have ready ingredient for Pan-Fried Thai Style Chicken

Ingredients for Thai Style Pan Fried Chicken recipe

Thai Style Pan Fried Chicken is a very appetising dish and will really tantalise your taste buds and leave you wanting for more. You can also drizzle some lime juice over the pan fried chicken for a more tangy experience. This flavourful dish is best served hot with piping hot steamed rice or even eaten on its own. As always, ENJOY!

Thai Style Pan Fried Chicken Recipe Ingredient List

Watch Huang Kitchen Youtube Channel Banner

Print Recipe
Print Recipe
Thai Style Pan Fried Chicken 泰式煎鸡
By Angie Liew of Huang Kitchen
This Asian-inspired chicken dish, Thai Style Pan Fried Chicken, characterised by a subtle blends of salty and sour flavours is extremely mouth-watering and so easy to cook. Coupled with the shredded kaffir lime leaves and chopped lemongrass, the flavours in Pan-Fried Thai Style Chicken are so incredible, this dish will always be anyone's favourite at the dinner table.
Serving For
6people
Prep Time
20minutes
Passive Time
60minutes
Cook Time
20minutes
Serving For
6people
Prep Time
20minutes
Passive Time
60minutes
Cook Time
20minutes
Ingredients
Marinade:
Other Ingredients:
Change Servings?
people
Change Unit?
Change Servings?
people
Change Unit?
Instructions
  1. Deboned chicken and cut into pieces.
    Deboned chicken and cut into pieces.
    Deboned chicken and cut into pieces.
    Deboned chicken and cut into pieces.
  2. Chop all the spice ingredients for this dish.
    Chop all the spice ingredients for this dish.
    Chop all the spice ingredients for this dish.
    Chop all the spice ingredients for this dish.
  3. Mix chicken pieces with marinade.
    Mix chicken pieces with marinade.
    Mix chicken pieces with marinade.
    Mix chicken pieces with marinade.
  4. Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
    Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
    Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
    Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
  5. To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
    To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
    To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
    To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
  6. Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
    Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
    Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
    Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
  7. Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
    Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
    Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
    Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
  8. Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!
    Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!
    Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!
    Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!
Notes

You can also use chicken whole legs or chicken thighs, cut into pieces for this recipe.

If you are using store bought tom yam paste, try to use a good quality brand for greater taste.

You can substitute butter with vegetable oil to pan-fry the chicken pieces.

Save This Recipe
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic
BigOven - Save recipe or add to grocery list
to Big Oven
to Food Fanatic

Leave a Comment

You may also like these recipes

Do NOT follow this link or you will be banned from the site!