Thai Style Pan Fried Chicken 泰式煎鸡
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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Servings: 6 people
Ingredients
- 2 chicken whole legs, deboned and cut into pieces
- 2 tbsp butter
Marinade:
- ½ tsp salt, adjust to taste
- 1 tbsp sugar, adjust to taste
- ½ tsp sesame oil
- 1 tbsp tom yam paste
- ½ tsp ground white pepper
- 1 tsp vegetable oil
- 1 egg, slightly beaten
- ½ 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
- ¼ cup water
Deboned chicken and cut into pieces.
Chop all the spice ingredients for this dish.
Mix chicken pieces with marinade.
Set aside and season for at least 30 minutes. Then we're ready to pan-fry the marinated chicken.
To pan fry, first melt butter in pan. Add in chicken and pan-fry till golden brown in colour.
Then add in all the chopped spices and stir-fry till aromatic and the chicken is well coated with the spices.
Add in 1/4 cup water and continue to fry until all the fluid has been absorbed and dry. And we're done!
Dish up and serve garnished with more cut lemongrass and red chilies. As always, ENJOY!
Instructions
Enjoy!
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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.