Thai Fried Chicken Wings

Thai fried Chicken

The Spruce / Cat Lau 

Prep: 10 mins
Cook: 20 mins
Marinate Time: 15 mins
Total: 45 mins
Servings: 2 to 3 servings
Nutritional Guidelines (per serving)
1222 Calories
110g Fat
32g Carbs
29g Protein
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Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 1222
% Daily Value*
Total Fat 110g 140%
Saturated Fat 27g 137%
Cholesterol 124mg 41%
Sodium 2482mg 108%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 29g
Vitamin C 6mg 31%
Calcium 53mg 4%
Iron 3mg 17%
Potassium 434mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fried chicken recipes can vary widely based on the marinade, batter, and seasonings. For Thai fried chicken, all you need is flavorful fish sauce and a little flour. By using chicken wings, you're guaranteed crispy, succulent chicken in no time.

Fish sauce may smell a little funky, but it adds tons of salty, umami flavor to dishes like these fried chicken wings. For frying, we recommend rice bran oil for its light flavor and high burning point. If you can't find it, feel free to substitute with canola oil or another neutral, high-heat oil.

Hot oil is very important to achieve beautifully golden and crispy fried chicken. If you fry the chicken in oil that is not hot enough, the chicken will end up holding onto the oil, giving it a soft texture and oiliness. Adding the wings slowly, and cooking in batches is the key to keeping the oil nice and hot. Another tip is to give the oil some time between batches to come up to heat again to ensure consistent frying.

These Thai fried chicken wings are a great appetizer or make rice and a Thai salad to go along with them for a dinner.

Ingredients

  • 1 pound chicken wings

  • 1/4 cup fish sauce

  • 1/4 cup plus 2 tablespoons all-purpose flour, divided

  • Rice bran oil (for frying)

  • 1/2 cup shallots, thinly sliced

Steps to Make It

  1. Gather the ingredients.

  2. Pat the chicken wings dry with a paper towel.

  3. In a large bowl, add the chicken wings, and pour the fish sauce over them. Make sure that every piece of chicken is coated in the fish sauce by tossing the wings with your hands. Let rest to marinate for 15 minutes.

  4. Add 1/4 cup of the all-purpose flour to the bowl and mix well so that the flour coats all of the chicken wings.

  5. Use a pot with high sides and pour in rice bran oil until there is at least 1 1/2 inches of oil in the pot. Heat over medium-high heat to 350 F.

  6. Add about half of the chicken wings piece-by-piece to avoid crowding. Fry for 8 to 10 minutes. Make sure that all sides of the chicken fry evenly until you get a beautiful golden color on the wings.

  7. While the chicken is frying, prepare a plate with some paper towels and leave it close to the pot. Once cooked, remove the fried chicken from the oil and let it rest on the plate.

  8. Fry the remaining chicken wings and remember to not overcrowd the pot. Remove the chicken from the oil and let it rest on the lined plate.

  9. Toss the shallots on a plate with the remaining all-purpose flour, and fry it in the hot oil. Once you see that they have turned golden, remove them from the oil with a slotted spoon and rest them on the same plate used for the chicken wings.

  10. Serve immediately and enjoy.