Experience the deliciousness of Gai Tod Thai Fried Chicken, taking you on a food journey to the lively streets of Thailand. This isn't just any fried chicken – it's a classic dish of Thai cooking. It has a crispy, golden-brown coating that's seasoned with amazing flavors.
This traditional Thai recipe seems so understated, but one bite into your wings, and you won't be able to stop at just one. The umami, savory flavors will surprise you, and one or two or three pieces of wings won't be enough. Be nice and try to share if possible. (;
Whether craving a savory snack, planning a party, or looking to impress your guests, these ultimate Thai fried chicken wings will surely be a hit.
- Why You'll Love Thai Gai Tod
- What is Gai Tod or Thai Fried Chicken
- Ingredients for Gai Tod Thai Fried Chicken Wings
- How to Make Gai Tod Thai Fried Chicken
- Garnishing Options
- Helpful Kitchen Notes and Tips
- What to Serve With Gai Tod Thai Fried Chicken
- Helpful Kitchen Tools for making Thai chicken wings
- Storing and Reheating Your Gai Tod
- Top Tip
- Frequently Asked Questions
- More Thai Recipes You'll Love
- Gai Tod Thai Fried Chicken
- Related Recipes
Why You'll Love Thai Gai Tod
- Makes for a good appetizer. This easy recipe is perfect as a tasty starter to any meal.
- Crunchy Sensation: Sink your teeth into crispy chicken wings that boast a satisfying crunch with every bite. The unique rice flour blend with aromatic Thai herbs creates a delightful, light, tasty coating.
- Authentic Thai Flavors: Embark on a journey to the heart of Thai cuisine. The infusion of fish sauce, soy sauce, red curry paste, and other key ingredients brings a symphony of unmistakably Thai flavors.
- Versatile Delight: Whether it's an appetizer, main dish, or party food, Gai Tod Thai Fried Chicken fits the bill. Its savory, umami-rich taste appeals to various occasions and palates.
- Crisp & Juicy: While the exterior boasts a crispy coating, the juicy chicken inside remains tender and succulent, creating a delightful contrast in texture.
What is Gai Tod or Thai Fried Chicken
Gai Tod Thai Fried Chicken is a beloved Thai street food that has made its way into the hearts and stomachs of food enthusiasts worldwide.
These crispy chicken wings, adorned in a fragrant blend of Thai spices, offer a balance of textures and flavors that are truly irresistible.
They are sold everywhere by street vendors, often served with Thai chili sauce or sticky rice. They capture the essence of Thai cuisine in each bite.
Ingredients for Gai Tod Thai Fried Chicken Wings
- Chicken Wings: The main ingredient, providing succulent and tender meat for the dish. Use chicken wings, clip the wing tips if preferred, or leave them whole.
- Rice Flour: Essential for achieving the coveted crispy coating. If you can find Gogi tempura flour, use that instead of the rice flour for the chicken batter. They are often used in Thai cooking for deep frying chicken.
- Water. Add a little water to the chicken batter so that it mixes well with the flour and marinade paste.
- Coriander roots (Cilantro) or stems. Use the largest and lowest parts of the stems if roots are unavailable.
- Garlic. Garlic mix, coriander roots, and white pepper make the classic Thai marinating paste.
- White pepper. Use ground or black peppercorns for substitutes, but white pepper/peppercorns will impart distinctively unique Thai flavors.
- Fish Sauce: Infuses umami flavor depth into the chicken.
- Seasoning sauce: Use Golden Mountain, Maggie, or seasoning sauce. It adds a savory, salty dimension from which many of the umami flavors come. This is the secret sauce in many dishes in Thai cuisine.
- Cooking Oil: For frying the chicken wings to golden perfection. You'll need enough oil to deep fry the wings. Use high smoke point oils. Do not use sesame or olive oil.
How to Make Gai Tod Thai Fried Chicken
Step 1. Preparation: Wash and pat dry the pieces of chicken wings with paper towels to remove excess moisture. Set aside to let it dry out while preparing the paste for marinating.
Step 2. Making the paste. Crush the garlic, cilantro roots, and white pepper in a small mortar and pestle. Pound until you have a smooth paste. See the kitchen note section if you don't have a mortar and pestle.
Step 3. Marinating: In a large bowl, combine the freshly made paste, fish sauce, and seasoning sauce and mix well using a small spatula.
Step 4. Marinate the chicken. Add the chicken wings to the marinade. Rub the marinated all over the chicken pieces and especially the chicken skin as much as you can.
Step 5. Coating: Add the rice flour and water to the chicken and use your hands to gently toss the wings with the flour and the rest of the ingredients in the marinade until fully coated.
Cover the mixing bowl with plastic wrap and Allow them to marinate for at least 30 minutes. Up to 5 hours is best.
Step 6. Frying: Heat oil in a large saucepan or a deep fryer over medium-high heat. Carefully slide the coated wings into the hot oil, and do not overcrowd the pan. Fry until they turn a gorgeous golden brown and achieve a satisfying crunch.
Fry for 7-10 minutes, and carefully flip the wings once or twice to ensure all sides are evenly cooked. You will have to fry the wings in a couple of batches.
Lower the temp to medium heat towards the last batch as the oil tends to get very hot at this point.
Step 7. Draining: Remove the fried wings from the oil using a slotted spoon or a tong and place them on a wire rack or paper towel-lined plate to drain excess oil. Keep frying until they are all done.
Place the cool wings on a serving plate with a delicious Thai sauce, and you are set!
- Fried kaffir lime leaves. If you have fresh kaffir lime leaves, throw a few pieces in the hot oil for a minute, the end of your frying, and use the crispy leaves to add garnish to your wings.
- Fresh Herbs: Sprinkle chopped fresh coriander leaves, green onions, and kaffir lime leaves for an aromatic burst.
- Dipping Sauces: Serve alongside Thai sweet chili sauce, peanut butter sauce, or a tangy rice wine vinegar dipping sauce.
Helpful Kitchen Notes and Tips
- Making the marinating paste. If you don't have a mortar and pestle, try this technique. Add garlic, cilantro root/stems, and white pepper to a Ziploc bag. Place a thin kitchen towel over the bag and use a heavy kitchen tool to pound the ingredients in a bag until you have a smooth paste. Be careful not to tear open the bag.
- Use a spice grinder. A spice grinder can be too big for this job, but if you double up on the recipe, it's an excellent tool for making the paste.
- Or, double up on the marinating paste. Use half and save the other half for later use.
- For best results, I like to have my chicken set out at room temperature for about 20-30 minutes before frying. Be sure to lightly toss the wings and the flour mixture before frying to remove clumps from the marinating sauce.
- Marinating Time: Longer marination allows flavors to penetrate deeper into the meat.
- Wire Rack: Using a wire rack after frying prevents the wings from becoming soggy.
What to Serve With Gai Tod Thai Fried Chicken
- The best way to serve your Gai tod is to Pair your crispy Thai-style wings with freshly made sticky rice, Thai papaya salad, or even a plate of fresh cucumbers or carrots. The combination of textures and flavors is both satisfying and balanced.
- Serve your Gai Tod with Thai sweet chili spicy sauce, 3-minute Thai chili dipping sauce, tamarind dipping sauce, or Pad Thai sauce.
- Spicy Twist: Add finely chopped chili peppers to the marinade for an extra kick of heat.
- Sesame Sensation: Coat the wings in sesame seeds before frying for a nutty crunch.
- Shallow frying instead of deep frying. Use 2-3 tablespoons of oil to fry the wings. A splash guard is needed for this option, as the oils splash around quite a bit.
- The air fryer works, too. Spray the chicken with cooking oil, lay the wings in a single layer, and air fry using the chicken wing options. Mine is at 380 degrees for 25 minutes.
Helpful Kitchen Tools for making Thai chicken wings
- Deep Fryer or Large Saucepan: For frying the chicken wings to perfection.
- Large Ziploc Bag: Ideal for marinating the chicken wings evenly.
- Slotted Spoon: Essential for removing the fried wings from hot oil.
- Chicken drumsticks. If you prefer more meat in your chicken, use meaty chicken drumsticks instead of wings.
- Use oyster sauce or soy sauce if seasoning sauce is not available.
- Potato Starch: Substitute potato starch for rice flour for a different texture.
- Cilantro Roots: In the absence of fresh coriander root, cilantro stems can add a similar aroma.
Storing and Reheating Your Gai Tod
To keep your crispy Thai-style chicken at its best, store leftovers in an airtight container in the refrigerator for up to three days. Reheat in an oven or air fryer to regain that delightful crunch.
- For an air-fried alternative, place the coated wings in an air fryer basket and cook at medium-high heat for the ultimate convenience without compromising flavor and texture.
Frequently Asked Questions
No. I don't recommend boneless chicken for this recipe. Use chicken drumsticks instead.
Canola oil is ideal due to its neutral flavor and high smoke point.
Thai Gai tod is not a spicy dish. However, you can make it spicy by adding more white pepper, chili flakes, or curry paste for added heat.
While baking is an option, frying yields the crispiest results.
Substitute tofu for the chicken and follow the same marination and frying process, but use less time to cook tofu.
Thai chili sauce is available in most Asian or regular grocery stores in the international section.
More Thai Recipes You'll Love
- Prik Nam Pla. It is a simple sauce made with fresh lime juice, fish sauce, and chili pepper.
- Pad Thai: A classic noodle dish bursting with sweet, sour, and savory flavors.
- Tom Yum Goong: A spicy and sour Thai soup with shrimp, lemongrass, and other aromatic ingredients.
- Green Curry: A creamy and aromatic curry showcasing Thai spices' depth.
- Mango Sticky Rice: A luscious dessert combining ripe mangoes with sweet sticky rice.
In Thailand, there are many recipes with fried chicken, like curry wings or hat yai chicken. This delicious recipe is simple, and you can make it your own by adding or taking away some sauces or spices. For instance, you can use oyster or soy sauce instead of seasoning sauce. You can sprinkle in a few ground coriander seeds if you don't have cilantro roots or stems.
Play around with different combinations the next time you make this recipe. So grab your ingredients, roll up your sleeves, and treat yourself to a taste of Thailand right in your kitchen.Print
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