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Thai Style Pan Fried Chicken 泰式煎鸡

by Angie Liew
Pan-Fried Thai Style Chicken


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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

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Thai Style Pan Fried Chicken 泰式煎鸡

Recipe by Huang Kitchen, Angie Liew
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.
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Prep Time20 mins
Cook Time20 mins
Total Time1 hr 40 mins
Course: Appetizer, Main, Snacks
Cuisine: Asian, Malaysian, Thai
Keyword: chicken, pan-fried, thai

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Servings: 6 people

Ingredients
 

  • 2 chicken whole legs, deboned and cut into pieces
  • 2 tbsp butter

Marinade:

  • 1/2 tsp salt, adjust to taste
  • 1 tbsp sugar, adjust to taste
  • 1/2 tsp sesame oil
  • 1 tbsp tom yam paste
  • 1/2 tsp ground white pepper
  • 1 tsp vegetable oil
  • 1 egg, slightly beaten
  • 1/2 tbsp all-purpose flour
  • 1 tbsp cornflour

Other Ingredients:

  • 2 tbsp lemongrass, chopped
  • 1 tbsp kaffir lime leaves, shred
  • 1 tsp bird's eye chilies
  • 1/4 cup water

    Instructions
     

    • Cut deboned chicken meat into pieces.
      Deboned chicken and cut into pieces.
    • Chopped all spices needed.
      Chop all the spice ingredients for this dish.
    • Marinade chicken pieces.
      Mix chicken pieces with marinade.
    • Season for 1 hour.
      Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
    • Pan-fry chicken in melted butter.
      To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
    • Stir in chopped spices.
      Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
    • Add water.
      Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
    • Pan-Fried Thai Style Chicken
      Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!

Enjoy!

Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!

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.

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