Dairy-Free Thai Fried Chicken

Dive into the bold, aromatic flavors of Southeast Asia with this Dairy-Free Thai Fried Chicken recipe, a delightful twist on a classic comfort food! Marinated in a fragrant blend of unsweetened coconut milk, fish sauce, lime juice, garlic, and freshly grated ginger, the chicken absorbs layers of savory, tangy goodness. The gluten-free option uses rice flour for an ultra-crispy coating, while warming spices like turmeric, coriander, and paprika add depth and color. Perfectly fried to golden brown perfection in vegetable oil, this crispy Thai-inspired chicken is dairy-free and brimming with exotic flair. Serve it hot with sticky rice, lime wedges, or your favorite dipping sauces for an irresistible meal that will transport your taste buds to Thailand. Whether you're seeking authentic Thai flavors or an allergy-friendly dish, this recipe is sure to impress!

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces chicken drumsticks or thighs
• 1 cup unsweetened coconut milk
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground coriander
• 1 teaspoon ground turmeric
• 1 tablespoon light brown sugar
• 1.5 cups all-purpose flour or rice flour (for gluten-free)
• 0.5 cup cornstarch
• 1 teaspoon paprika
• 1 teaspoon ground white pepper
• 1 teaspoon salt
• 4 cups vegetable oil (for frying)

Directions

Step 1

In a large bowl, combine coconut milk, fish sauce, lime juice, minced garlic, grated ginger, ground coriander, ground turmeric, and brown sugar. Mix well to create the marinade.

Step 2

Add the chicken pieces to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 4 hours, or overnight for best flavor.

Step 3

In a large shallow dish, mix together flour (or rice flour), cornstarch, paprika, ground white pepper, and salt. This will serve as the coating for the chicken.

Step 4

Remove the chicken from the marinade, shaking off any excess liquid, but do not rinse.

Step 5

Coat each piece of chicken thoroughly in the flour mixture. Press the coating onto the chicken to ensure an even layer.

Step 6

In a deep, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium heat to 350°F (175°C). Use a thermometer to monitor the temperature for consistent frying.

Step 7

Carefully place the coated chicken pieces into the hot oil, working in batches to avoid overcrowding. Fry for 6-8 minutes per side, or until the chicken is golden brown and cooked through (internal temperature of 165°F/74°C).

Step 8

Remove the chicken from the oil using tongs or a slotted spoon and place it on a wire rack set over a baking sheet to drain excess oil.

Step 9

Serve hot with a side of sticky rice, fresh lime wedges, or a sweet chili dipping sauce for an authentic Thai experience.

Nutrition Facts

Serving size	(2462.8g)

Amount per serving	% Daily Value*
Calories	10636.2

Total Fat 1035.8g	0%
Saturated Fat 162.1g	0%
Polyunsaturated Fat 0.0g
Cholesterol 837mg	0%
Sodium 6820.4mg	0%
Total Carbohydrate 204.9g	0%
Dietary Fiber 9.1g	0%
Total Sugars 17.5g
Protein 224.0g	0%

Vitamin D 0IU	0%
Calcium 689.3mg	0%
Iron 20.9mg	0%
Potassium 2658.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.5%

Protein: 8.1%

Carbs: 7.4%