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  • Cook's Country

    Thai-Style Fried Chicken

    May 07, 2019 4 minutes
    by Alli Berkey

    THAI-STYLE FRIED CHICKEN

    Serves 4 to 6

    Boneless chicken breasts can be substituted for the chicken thighs; halve the breasts horizontally before slicing them crosswise into 1-inch-thick strips. Use a Dutch oven that holds 6 quarts or more for this recipe. We developed this recipe using Bob’s Red Mill Stone Ground White Rice Flour.

    3½ tablespoons fish sauce, divided
    3 tablespoons plus 1 teaspoon soy sauce, divided
    7 garlic cloves, minced, divided
    2½ teaspoons white pepper, divided
    1½ teaspoons red pepper flakes, divided
    2 pounds boneless, skinless chicken thighs, trimmed and sliced crosswise into 1-inch-thick strips

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