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Crispy Thai Fried Chicken with Golden Shallots

Name: Crispy Thai Fried Chicken with Golden Shallots
Prep time: 2 h 10 min
Cook time: 20 min
Total time: 2 h 30 min
Yield: 4 servings
Cuisine: thai
Ingredients: chicken leg quarters; Garlic; coriander roots; White peppercorns; Coriander seeds; cumin seeds; sugar; Salt; fish sauce; water; cornstarch; white rice flour; glutinous rice flour; shallot; Cooking oil; Thai sweet chili sauce

groups4 servingsspeedMediumcountertopsPrep: 130 minsskilletCook: 20 minsscheduleTotal: 150 minsoutdoor_grillDeep-friedlocal_fire_departmentMild

Allergens:warningFish

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

9 Steps Total

schedulePrepare in advance

circleChicken leg quarters need to be coated with marinade and batter and chilled for at least 2 hours in advance (overnight recommended)2h

Preparation

00:00:11

warningStay safe

Wash hands, cutting board, and knives thoroughly with soap after handling raw chicken to prevent cross-contamination.

Rinse and pat dry 950g of chicken leg quarters with paper towels. Cut along the bone and make a few slits into the thick meat for better flavor absorption; flip over and prick the chicken skin thoroughly with a bundle of bamboo skewers to loosen tendons and prevent shrinking during frying.

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Watch out

Cut only along the bone surface

do not completely slice the meat off the bone

Ingredients:chicken leg quarters (950 g)

Tools:bamboo skewerschef's knifecutting board

Preparation

00:00:42

In a food processor or blender, place 6 cloves garlic, 2 coriander roots, 0.5 tsp white peppercorns, 0.5 tsp coriander seeds, and 0.5 tsp cumin seeds. Add 0.25 tsp sugar, 0.25 tsp salt, 2 tbsp fish sauce, and 3 tbsp water. Blend thoroughly until it turns into a fine aromatic paste.

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Watch out

Clean coriander roots thoroughly of soil

ensure whole spices are ground finely, otherwise coarse bits will burn during deep-frying

Ingredients:Garlic (6 clove)coriander roots (2 piece)White peppercorns (0.5 tsp)Coriander seeds (0.5 tsp)cumin seeds (0.5 tsp)sugar (0.25 tsp)Salt (0.25 tsp)fish sauce (2 tbsp)water (3 tbsp)

Tools:blender

Active Cooking

00:01:05

Pour all the blended marinade over the chicken legs. Rub and massage thoroughly with your hands, making sure the seasoning gets deep into the cuts and all over the skin.

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Watch out

Be sure to rub the marinade deep into the cuts beside the bone, otherwise the thick meat will taste bland inside.

Ingredients:chicken leg quarters

Tools:mixing bowl

Preparation

00:01:19

In a small bowl, combine 2 tbsp cornstarch, 2 tbsp rice flour, 2 tbsp glutinous rice flour, and 3 tbsp water. Stir well until completely dissolved into a smooth, lump-free white batter.

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Watch out

The ratio of three flours is the secret to long-lasting crispiness

rice flour provides crunch while glutinous rice flour provides adhesion, so do not alter the proportions

Ingredients:cornstarch (2 tbsp)white rice flour (6 tsp)glutinous rice flour (2 tbsp)water (3 tbsp)

Tools:small bowl / ramekin

Waiting Time

00:01:36

Pour the batter over the chicken and rub thoroughly onto both sides until the chicken is evenly coated in a thin layer of batter. Cover with a lid and refrigerate to marinate for at least 2 hours (marinating overnight yields the best flavor).

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Watch out

Coat with only a thin layer of batter

thick patches will become excessively hard and unpleasantly tough after frying

Ingredients:chicken leg quarters

Tools:mixing bowl

Active Cooking

00:01:58

warningStay safe

Shallots release moisture causing hot oil to bubble rapidly; lower them in gently to prevent oil splatters.

Thinly slice 12 peeled shallots, place in a basket, add 0.25 tsp salt and 1 tsp rice flour, and toss well. Heat 1000ml cooking oil in a pot over medium-low heat, add the shallots and stir gently. Fry until golden brown and crispy, then immediately scoop out with a strainer and drain on paper towels.

local_fire_departmentMedium-low heat, fry for 4 to 5 minutes

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Watch out

Residual heat will continue darkening the shallots after removal

scoop them out as soon as they turn light golden, otherwise they will quickly burn and turn bitter

Ingredients:shallot (12 piece)Salt (0.25 tsp)white rice flour (1 tsp)Cooking oil (1000 ml)

Tools:potskimmer

Active Cooking

00:02:38

warningStay safe

Steam condensation will form on the lid; remove the lid carefully horizontally to prevent water droplets from falling into hot oil and causing splatters.

Heat the oil until bubbles rise rapidly around a wooden chopstick. Lower the chicken legs into the oil slowly with skin side UP and meat side DOWN. Cover with a lid and deep-fry on medium-low heat for 8 to 10 minutes; open lid, gently flip the chicken over, cover again, and continue frying until the skin turns golden red. Remove and drain on a wire rack.

local_fire_departmentMedium-low heat, covered frying for 10 to 12 minutes

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Watch out

Always place chicken skin-side up first

skin facing down may stick to the bottom and burn. Covering with a lid speeds up cooking and keeps the meat moist

Ingredients:chicken leg quartersCooking oil

Tools:potcooling rackTongs

Active Cooking

00:03:13

Turn up the heat to raise oil temperature to about 180°C. Re-fry the chicken uncovered for 1 to 2 minutes until the skin turns a deep golden-red crunchy crust and excess oil is forced out. Remove immediately and drain on a wire rack.

local_fire_departmentHigh heat, flash re-fry for 1 to 2 minutes

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Watch out

Oil temperature during double-frying is very high

keep the time within 1 to 2 minutes and watch closely, removing immediately once the color deepens to avoid burning

Ingredients:chicken leg quartersCooking oil

Tools:potcooling rack

Active Cooking

00:03:39

Arrange the ultra-crispy golden-red fried chicken legs on a serving plate. Generously sprinkle the crispy fried shallots on top, and serve immediately with 3 tbsp Thai sweet chili sauce for dipping.

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Watch out

Sprinkle the fried shallots only just before serving

if sprinkled too early, the steam from the hot chicken will make them soggy

Ingredients:chicken leg quartersshallotThai sweet chili sauce (3 tbsp)

Tools:Sauce Bowlserving platter