Thai Deep-Fried Chicken

Thai Deep-Fried Chicken

[Photograph: Luk Thys]

If you take away only one lesson from this week's worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add a deep level of savoriness to anything it touches, even fried chicken.

Reprinted with permission from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse. Copyright © 2010. Published by Lannoo. Available wherever books are sold. All rights reserved.

  • Yield:serves 3 to 4
  • Active time: 30 minutes
  • Total time:30 minutes


  • 4 garlic cloves, chopped
  • 4 coriander roots, chopped
  • 10 white peppercorns
  • 4 tablespoons flour
  • 1 egg, lightly beaten
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons light soy sauce
  • 8 chicken legs or drumsticks
  • Oil for deep-frying
  • Sweet chili sauce for serving


  1. 1.

    Pound the garlic, coriander root, and white peppercorns in a mortar
    until smooth. Mix flour with beaten egg, water, fish sauce, and soy sauce with the paste.

  2. 2.

    Dip chicken in batter and deep-fry until golden and crisp.

  3. 3.

    Serve with sweet chilli sauce.