Low Sodium Thai Fried Chicken
Indulge in the irresistible flavors of Low Sodium Thai Fried Chicken, a healthier twist on a beloved culinary classic. This recipe features tender chicken drumsticks or thighs marinated in a fragrant blend of unsweetened coconut milk, garlic, ginger, and lemongrass, delivering all the signature Thai flavors with a fraction of the salt. Coated in a light, golden crust made from rice flour, cornstarch, and aromatic spices like turmeric and coriander, the chicken is fried to crispy perfection without sacrificing its moist, juicy interior. Perfect for those looking to enjoy a flavorful Thai-inspired dish while watching their sodium intake, this fried chicken pairs beautifully with jasmine rice, fresh cucumbers, or a low-sodium dipping sauce for a balanced, satisfying meal.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 8 pieces Chicken drumsticks or thighs (skin-on, bone-in)
- 2 tablespoons Low-sodium soy sauce (or coconut aminos for even lower sodium)
- 1.5 cups Unsweetened coconut milk
- 4 cloves Garlic (grated or finely minced)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Lemongrass paste (or finely minced fresh lemongrass)
- 1 teaspoon Fish sauce (low-sodium, optional for flavor boost)
- 3 cups Rice flour
- 0.5 cup Cornstarch
- 1 teaspoon Ground white pepper
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 4 cups Cooking oil (such as peanut, canola, or avocado oil)
Directions
Step 1
In a large mixing bowl, combine the low-sodium soy sauce (or coconut aminos), coconut milk, grated garlic, grated ginger, lemongrass paste, and fish sauce (if using). Stir well to create the marinade.
Step 2
Add the chicken drumsticks or thighs to the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Step 3
In a separate shallow bowl or dish, combine the rice flour, cornstarch, ground white pepper, ground turmeric, and ground coriander. Mix well to create a dry coating.
Step 4
Remove the marinated chicken from the refrigerator and let it come to room temperature for about 20 minutes. Pat the chicken lightly to remove excess marinade but ensure some still clings to the surface.
Step 5
Dredge each piece of chicken in the dry flour mixture, pressing to create an even coating. Place the coated chicken pieces on a wire rack and let them rest for 10 minutes to set the coating.
Step 6
In a deep, heavy-bottomed pot, heat the cooking oil to 350°F (175°C). Use a thermometer to ensure the oil maintains this temperature throughout the frying process.
Step 7
Working in batches to avoid overcrowding, carefully lower the coated chicken pieces into the hot oil. Fry each batch for 12-15 minutes, turning occasionally until the chicken is golden brown and cooked through. The internal temperature of the chicken 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. Keep warm in a low oven (200°F or 93°C) if frying in multiple batches.
Step 9
Serve hot with a side of jasmine rice, freshly sliced cucumber, or your favorite dipping sauce for a low-sodium Thai-inspired feast.
Nutrition Facts
| Serving size | (2689.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 11823.0 |
| Total Fat 1082.3g | 0% |
| Saturated Fat 177.0g | 0% |
| Cholesterol 720mg | 0% |
| Sodium 1915.5mg | 0% |
| Total Carbohydrate 420.8g | 0% |
| Dietary Fiber 12.5g | 0% |
| Total Sugars 1.9g | |
| Protein 185.3g | 0% |
| Vitamin D 40IU | 0% |
| Calcium 864.6mg | 0% |
| Iron 14.4mg | 0% |
| Potassium 2102.1mg | 0% |
Source of Calories