Thai Fried Chicken

Seems crazy to deep fry anything in the summer when it is so HOT! But I have found myself wild about fried chicken this summer and craving childhood flavors in the heat. So garlic rich friend chicken it is!

Making a big batch ensures you have some for lunch the next day and it is succulent cold. If you like wings, like I do, replace half the thighs with 15 wings and you will be good to go.


  • 20 chicken thighs
  • 2 whole heads of garlic
  • 10 coriander roots, chopped fine
  • 10 corriander stems (leaves as well if you want)
  • 2 teaspoon coriander seed
  • 2 teaspoon ground white pepper
  • 6 tablespoons fish sauce
  • 1 cup arrow root powder in a paper bag
  • 2 or 3 ups of lard for frying


1-In a mortar and pestle or food processor, pulverize the peeled garlic. Add coriander seed, cilantro roots and stems, and white pepper and pound the mixture into a smooth paste.

2- Transfer the paste to the container of chicken. Add fish sauce, and knead it all together well with your hands. Put the lid on and marinade it in the fridge for at least 2 hours, overnight, or freeze to use another day.

3-Place each piece of chicken in the paper bag of arrow root powder and shake it until it is lightly coated. Do this with each piece of chicken and set aside.

4- In an iron skillet heat the lard to medium heat. Carefully slide the chicken into the oil. Cook each side for 15-20 minutes, a bit more if you want to really crisp them up. The wings will cook faster than the thighs. The chicken will turn rich brown and be nice and crispy. Remove from oil, serve with a generous side of thai cucumber salad and enjoy!