Claire's Thai Fried Chicken Recipe by Claire Handleman

Level: Moderate

Time: 85 MINUTES

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  • peanut oil, for frying
  • 1 lb chicken thighs, boneless, skinless, cut in half
  • 2 tablespoons coriander
  • 1/2 teaspoon white pepper
  • 10 cloves garlic
  • 1 finger ginger, peeled and chopped
  • 2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 1 tablespoons sesame oil, (up to 2 tablespoons)
  • pandan leaves, for wrapping, optional
  • kosher salt, to taste


Step 1

Have deep fryer preheated to 350°. Season the chicken thighs with salt on both sides and add to a large bowl

Step 2

In food processor, add 2 tablespoons coriander, 1/2 teaspoon white pepper, 10 cloves peeled garlic and 1 finger ginger, chopped. Pulse until roughly chopped.

Step 3

Add the spice paste into the bowl with the chicken, then add 2 tablespoons oyster sauce, 2 tablespoons light soy and 1-2 tablespoons sesame oil; stir to coat.

Step 4

If time permits, cover with plastic wrap and marinate for at least 1 hour, or up to overnight.

Step 5

Fill a large pot with 1 inch of water and outfit with a flower steamer. Cover pot with lid and turn to medium heat.

Step 6

Wrap the chicken pieces in pandan leaves and add to steamer. Steam until opaque, about five minutes.

Step 7

Remove the chicken pieces from steamer with tongs and carefully add, in batches, to the deep fryer. Fry until golden brown, about 5 minutes per batch.

Claire's Thai Fried Chicken


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