Thai style fried chicken

5 servings
30 min
25 min
Very Easy
"munchy punchy" crispy fried chicken.


Number of serving: 5
½ chicken (cut into bite sizes)

Oil (for frying)

Lime wedges

Thai paste (blend/process with some water)

1 inch lengkuas/galangal

1 serai/lemongrass

5-6 red chilies

1 inch fresh turmeric/kunyit

1 tsp coriander powder

1 tsp cumin powder

Salt for taste


  • Mix and marinate chicken in Thai paste.
    Add in a pan/pot.
    Simmer and cook till paste dries up and chicken is almost cooked.
    (If needed, pour a bit of water)
  • Remove from heat and let it cool down.
    Cover with a lid and store in the fridge.
    Deep fry and serve immediately with lime wedges.


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