Gluten-Free Thai Fried Chicken

Say hello to crispy, golden perfection with this Gluten-Free Thai Fried Chicken recipe, a flavorful twist on a beloved classic! Marinated in a bold blend of garlic, cilantro stems, white pepper, fish sauce, and gluten-free soy sauce, the chicken drumsticks soak up an irresistible depth of umami flavor before being coated in a light, crispy batter made with rice flour and cornstarch. Fried to a crunchy, crackling finish, this dish delivers all the satisfaction of traditional fried chicken without the gluten. Perfectly paired with a squeeze of fresh lime, it’s a must-try recipe for gluten-free food lovers and fans of Thai-inspired cuisine. Whether served as a crowd-pleasing appetizer or a fun dinner centerpiece, this gluten-free fried chicken is guaranteed to wow every bite!

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 8 pieces Chicken drumsticks
• 4 cloves Garlic
• 3 tablespoons Cilantro stems
• 1 teaspoon Ground white pepper
• 2 tablespoons Fish sauce (gluten-free)
• 2 tablespoons Gluten-free soy sauce (tamari)
• 1 tablespoon Brown sugar
• 1.5 cups Rice flour
• 0.5 cups Cornstarch
• 1 teaspoon Baking powder
• 1.25 cups Cold water
• 4 cups Neutral frying oil (e.g., vegetable or canola oil)
• 4 pieces Lime wedges

Directions

Step 1

In a food processor or mortar and pestle, combine garlic, cilantro stems, and ground white pepper. Blend or pound into a coarse paste.

Step 2

Transfer the paste to a large bowl and mix in fish sauce, gluten-free soy sauce, and brown sugar until combined.

Step 3

Pat the chicken drumsticks dry with paper towels, then add them to the bowl with the marinade. Toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for best results.

Step 4

In a medium bowl, mix rice flour, cornstarch, and baking powder. Gradually whisk in cold water until a smooth batter forms. The batter should have a consistency similar to heavy cream. Adjust with a bit more water if necessary.

Step 5

Heat the frying oil in a deep, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the temperature for best results.

Step 6

Remove the marinated chicken pieces from the fridge. Working one at a time, dip each piece into the batter, letting any excess drip off, and carefully lower it into the hot oil.

Step 7

Fry the chicken in batches, ensuring not to overcrowd the pot. Cook each batch for 10-12 minutes, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F/74°C).

Step 8

Transfer the fried chicken to a wire rack set over a baking sheet to drain excess oil.

Step 9

Serve hot with lime wedges on the side for a zesty finish.

Nutrition Facts

Serving size	(2478.8g)

Amount per serving	% Daily Value*
Calories	10596.4

Total Fat 1023.3g	0%
Saturated Fat 89.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 744mg	0%
Sodium 5730.6mg	0%
Total Carbohydrate 242.1g	0%
Dietary Fiber 8.2g	0%
Total Sugars 11.7g
Protein 206.4g	0%

Vitamin D 0IU	0%
Calcium 216.9mg	0%
Iron 10.7mg	0%
Potassium 2391.0mg	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: 83.7%

Protein: 7.5%

Carbs: 8.8%