I absolutely love this recipe because the perfectly seasoned marinade and crispy coating make every bite of Gai Tod irresistibly flavorful and crunchy. Plus, it’s such a fun and satisfying way to enjoy fried chicken, especially when shared with friends over a good dipping sauce!
The popular Thai fried chicken dish known as Gai Tod is a delight, offering crispy, flavorful bites of chicken and fragrant spices. They blend thighs and drumsticks with powdered garlic and onion, and the coating of the chicken is a mixture of flour, cornstarch, and spices, which ensures the chicken will be a perfect golden brown and crunchy on the outside while remaining juicy on the inside.
Ingredients
Poultry: A protein-packed, low-calorie energizer, it is an excellent source of lean energy.
Universal flour: Renders a crispy covering, teeming with carbohydrates.
Ensures crunchiness; adds light texture to batter: Corn starch.
Leavening agent: Baking powder creates a light, airy batter.
Fish sauce: A deeply flavorful sauce that adds umami, salt, and even a little scent—that’s the simplest way to describe one of Southeast Asia’s most ubiquitous condiments.
Soy sauce: Contributes savory umami and is full of sodium and flavor.
Sugar: Balances flavors with a touch of sweetness.
Vegetable oil is perfect for deep frying because of its neutral flavor.
Ingredient Quantities
- 1 lb (450g) chicken pieces (thighs or drumsticks)
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1 tablespoon baking powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 cups vegetable oil (for frying)
- 1/4 cup cold water
- 1 teaspoon ground coriander (optional)
Instructions
1. In a large mixing bowl, combine the fish sauce, soy sauce, and sugar. Stir until the sugar dissolves completely. Add the chicken pieces and make sure they are well coated with the marinade. Cover the bowl and refrigerate for a minimum of 1 hour. For ideal results, allow the chicken to marinate overnight.
2. In another bowl, mix together the all-purpose flour, corn starch, baking powder, ground white pepper, garlic powder, onion powder, salt, and ground coriander (if using). Combine properly.
3. Take the marinated chicken out of the refrigerator. Allow it to come to room temperature so that it cooks more evenly.
4. Cold water should be added to the dry flour mixture and mixed until it forms a thick, smooth batter. The batter should have a consistency that can lightly coat the back of a spoon.
5. Warm the vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
6. Each piece of chicken should be dipped into the batter, ensuring that it is fully coated, and then letting any excess batter drip off.
7. Place the chicken pieces that have been coated into the hot oil with care, ensuring that you do not crowd the pan. If necessary, fry in batches.
8. Heat the oil in a large pot or deep fryer to 350°F (about 175°C). Carefully add the chicken pieces in batches if necessary to avoid crowding and to maintain oil temperature. Fry the chicken until golden brown and crispy, turning occasionally, about 10-15 minutes. Use a thermometer to make sure the internal temperature of the chicken reaches 165°F (74°C).
9. Once the chicken is cooked, take it from the oil and put it on a plate lined with paper towels, or on a wire rack, to drain off any excess oil.
10. Serve the Gai Tod hot, with your favorite dipping sauce or side dishes. Enjoy!
Equipment Needed
1. Large mixing bowl
2. Small mixing bowl
3. Measuring cups and spoons
4. Whisk or spoon (for mixing)
5. Refrigerator
6. Deep pan or wok
7. Deep fryer or large pot (optional)
8. Frying thermometer
9. Tongs or slotted spoon
10. Plate and paper towels or wire rack for draining
FAQ
- What is Gai Tod?Gai Tod is a well-liked dish from the food stalls of Thailand. It features chicken that’s been marinated and deep-fried, and it usually has a coating of Thai spices and flavors. Indeed, the dish—with its golden-brown color and tantalizing aroma—is a prime example of the printable street food of Thailand.
- Can I use boneless chicken for Gai Tod?Certainly! Using boneless chicken parts such as breast or thigh is acceptable, but chicken cooked on the bone—such as thigh or drumstick—yields best results thanks to the added flavor.
- How long should I marinate the chicken?For the chicken to absorb the flavors well, it should be marinated for no less than 1 to 2 hours. However, if you want to achieve the best results possible, it’s ideal to marinate the chicken overnight.
- What oil is best for frying?It is recommended that you use vegetable oil because it has a high smoke point, but if you would like, you can also use canola oil or peanut oil instead.
- How do I know when the chicken is fully cooked?Sauté the chicken, ensuring it attains a golden-brown color all over; make sure it gets to 165°F (75°C) internally so it is safe to eat.
- Can this recipe be made gluten-free?Sure, you can replace the all-purpose flour with a gluten-free flour blend to make the batter gluten-free.
Substitutions and Variations
Substitutes for chicken parts: You can use boneless thighs for a different, but very good, texture, and ease of cooking and eating.
All-purpose flour: For a light, crisp texture, you can use rice flour instead of all-purpose flour.
Fish sauce: A substitute for fish sauce can be soy sauce to preserve the umami flavor while maintaining a similar liquid consistency.
Soy sauce: A gluten-free tamari can be used as an alternative to soy sauce.
Canola oil or peanut oil can be used for frying, as both have high smoke points and are suitable for deep-frying.
Pro Tips
1. Marinade Penetration: For deeper flavor, score the chicken pieces gently with a knife before marinating. This helps the marinade penetrate further into the meat, enhancing the taste.
2. Batter Chill: Keep your batter cold by placing the bowl of batter in a larger bowl filled with ice. A chilled batter will result in a crispier coating.
3. Oil Temperature Management: Use a thermometer to monitor the oil temperature closely. Maintaining the correct temperature (350°F/175°C) ensures the chicken cooks evenly and prevents the coating from becoming greasy.
4. Drain on a Rack: After frying, place the chicken on a wire rack instead of paper towels. This prevents the bottom from becoming soggy and helps maintain a crispy exterior.
5. Rest Before Serving: Allow the fried chicken to rest for a few minutes after removing it from the oil. This lets the juices redistribute within the meat, ensuring maximum juiciness and tenderness.
Gai Tod Recipe
My favorite Gai Tod Recipe
Equipment Needed:
1. Large mixing bowl
2. Small mixing bowl
3. Measuring cups and spoons
4. Whisk or spoon (for mixing)
5. Refrigerator
6. Deep pan or wok
7. Deep fryer or large pot (optional)
8. Frying thermometer
9. Tongs or slotted spoon
10. Plate and paper towels or wire rack for draining
Ingredients:
- 1 lb (450g) chicken pieces (thighs or drumsticks)
- 2 cups all-purpose flour
- 1/4 cup corn starch
- 1 tablespoon baking powder
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 cups vegetable oil (for frying)
- 1/4 cup cold water
- 1 teaspoon ground coriander (optional)
Instructions:
1. In a large mixing bowl, combine the fish sauce, soy sauce, and sugar. Stir until the sugar dissolves completely. Add the chicken pieces and make sure they are well coated with the marinade. Cover the bowl and refrigerate for a minimum of 1 hour. For ideal results, allow the chicken to marinate overnight.
2. In another bowl, mix together the all-purpose flour, corn starch, baking powder, ground white pepper, garlic powder, onion powder, salt, and ground coriander (if using). Combine properly.
3. Take the marinated chicken out of the refrigerator. Allow it to come to room temperature so that it cooks more evenly.
4. Cold water should be added to the dry flour mixture and mixed until it forms a thick, smooth batter. The batter should have a consistency that can lightly coat the back of a spoon.
5. Warm the vegetable oil in a deep pan or wok over medium-high heat to 350°F (175°C).
6. Each piece of chicken should be dipped into the batter, ensuring that it is fully coated, and then letting any excess batter drip off.
7. Place the chicken pieces that have been coated into the hot oil with care, ensuring that you do not crowd the pan. If necessary, fry in batches.
8. Heat the oil in a large pot or deep fryer to 350°F (about 175°C). Carefully add the chicken pieces in batches if necessary to avoid crowding and to maintain oil temperature. Fry the chicken until golden brown and crispy, turning occasionally, about 10-15 minutes. Use a thermometer to make sure the internal temperature of the chicken reaches 165°F (74°C).
9. Once the chicken is cooked, take it from the oil and put it on a plate lined with paper towels, or on a wire rack, to drain off any excess oil.
10. Serve the Gai Tod hot, with your favorite dipping sauce or side dishes. Enjoy!
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