Gai Tod – Authentic Thai Fried Chicken Recipe
1. Introduction
If you’ve ever strolled through the bustling streets of Bangkok or Chiang Mai, chances are you’ve caught the irresistible aroma of Gai Tod—Thailand’s beloved fried chicken. Unlike its Western counterpart, Thai fried chicken is marinated in garlic, coriander, and fish sauce before being fried to golden perfection. The result? Chicken that’s crispy on the outside, juicy on the inside, and packed with layers of savory, garlicky flavor.
What makes Gai Tod truly special is the attention to both marination and frying technique. The marinade infuses the chicken with bold Southeast Asian flavors, while the double-fry method ensures ultra-crispy skin. Pair it with sticky rice and a spicy dipping sauce, and you have a meal that embodies Thai comfort food at its finest.
In this recipe, I’ll walk you through the key ingredients, foolproof frying steps, and tips for achieving that restaurant-style crunch right in your own kitchen.
2. Ingredients Breakdown
For the Chicken
- Chicken drumsticks, thighs, or wings (2 lbs) – Dark meat works best for juiciness, but use what you prefer.
- Garlic (6 cloves, minced) – A must for bold flavor.
- Cilantro roots (or stems, 3–4, chopped) – Traditional Thai marinade base.
- White pepper (1 tsp) – Adds subtle heat.
- Fish sauce (3 tbsp) – Deep umami and saltiness.
- Soy sauce (2 tbsp) – Balances with a touch of sweetness.
- Sugar (1 tsp) – Helps caramelization.
- All-purpose flour (½ cup) – For coating.
- Rice flour or cornstarch (½ cup) – Ensures extra crispiness.
- Salt (to taste)
- Oil for deep-frying (vegetable or peanut oil)
For the Dipping Sauce (Nam Jim Jaew or Chili Sauce)
- Thai sweet chili sauce (½ cup) – Common dipping sauce.
- OR Nam Jim Jaew: fish sauce, lime juice, toasted rice powder, chili flakes, sugar, and shallots.
3. Step-by-Step Instructions
- Make the Marinade
In a mortar and pestle (or blender), pound garlic, cilantro roots, and white pepper into a paste. Mix with fish sauce, soy sauce, and sugar. - Marinate the Chicken
Coat chicken pieces with the marinade. Cover and refrigerate for at least 2 hours (overnight for maximum flavor). - Prepare the Coating
In a bowl, combine flour and rice flour (or cornstarch). Lightly dredge the marinated chicken in the mixture, shaking off excess. - Heat the Oil
Pour enough oil into a deep pan or wok to submerge the chicken. Heat to 350°F (175°C). - Fry the Chicken
Fry chicken in batches for 8–12 minutes, depending on size, until golden brown and fully cooked. Internal temperature should reach 165°F (74°C). - Optional Double Fry
For extra crispiness, fry the chicken once more for 1–2 minutes after the first frying. - Serve
Place on paper towels to drain excess oil. Garnish with fried garlic bits and fresh cilantro. Serve hot with sticky rice and dipping sauce.
4. Tips and Variations
- Double Fry Method – Ensures the crispiest skin.
- Rice Flour Trick – A mix of all-purpose and rice flour gives a light, shattering crunch.
- Boneless Version – Use chicken tenders or breast strips for quicker frying.
- Spicy Twist – Add chili powder to the marinade for a kick.
- Street Style – Fry garlic separately until golden and sprinkle over chicken before serving.
5. Serving Suggestions
- Sticky Rice – The ultimate Thai sidekick.
- Papaya Salad (Som Tam) – Fresh, tangy, and balances the richness.
- Thai Sweet Chili Sauce – Classic dipping option.
- Beer or Thai Iced Tea – Perfect beverage pairings.
6. Storage and Reheating Instructions
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze fried chicken pieces for up to 2 months. Reheat directly in the oven.
- Reheating: Bake at 375°F (190°C) for 10–15 minutes until crispy again. Avoid microwaving as it makes chicken soggy.
7. Recipe Notes
- Best with dark meat for maximum juiciness.
- Fry in batches to prevent oil temperature from dropping.
- Marinate overnight for authentic Thai street food flavor.
- Works with air fryer too—cook at 380°F (193°C) for 25–30 minutes, flipping halfway.
8. Nutrition Information (Per Serving, approx. 2 drumsticks)
| Nutrient | Amount |
|---|---|
| Calories | 420 |
| Fat | 25g |
| Saturated Fat | 6g |
| Carbohydrates | 20g |
| Sugar | 2g |
| Fiber | 1g |
| Protein | 30g |
| Sodium | 850mg |
| Cholesterol | 110mg |
| Calcium | 35mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on ingredients used.
9. Recipe Card Summary
Course: Main Dish, Snack
Cuisine: Thai
Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Marination Time: 2 hours (minimum)
Total Time: 2 hours 35 minutes
Ingredients
- 2 lbs chicken drumsticks, thighs, or wings
- 6 garlic cloves, minced
- 3–4 cilantro roots or stems
- 1 tsp white pepper
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tsp sugar
- ½ cup all-purpose flour
- ½ cup rice flour or cornstarch
- Oil for frying
Dipping Sauce: Thai sweet chili sauce or Nam Jim Jaew
Instructions
- Pound garlic, cilantro, and pepper into paste; mix with sauces and sugar.
- Marinate chicken at least 2 hours.
- Coat in flour mixture.
- Heat oil to 350°F and fry until golden.
- Optional: double fry for extra crispiness.
- Serve with sticky rice and dipping sauce.
Notes
- Dark meat stays juicier.
- Double fry for ultra-crispy skin.
- Can be cooked in an air fryer.
🏷️ Diet Tags
- High-Protein
- Dairy-Free
- Street Food Style
🌿 Health Benefits
- Chicken is rich in protein, essential for muscle growth.
- Garlic has immune-boosting properties.
- Cilantro provides antioxidants and fresh flavor.
10. FAQs
1. What cut of chicken is best for Gai Tod?
Drumsticks and thighs are best for juiciness, but wings are also popular.
2. Can I bake or air fry instead of deep-frying?
Yes, bake at 400°F (200°C) for 35 minutes or air fry at 380°F for 25–30 minutes.
3. Why is rice flour used in Thai fried chicken?
It creates a lighter, crispier coating compared to just wheat flour.
4. How long should I marinate the chicken?
At least 2 hours, but overnight is ideal for maximum flavor.
5. What dipping sauce goes with Gai Tod?
Thai sweet chili sauce is classic, but Nam Jim Jaew (spicy lime dip) is more traditional.
11. Final Thoughts
Gai Tod is more than just fried chicken—it’s a taste of Thailand’s street food culture. Crispy, juicy, garlicky, and deeply satisfying, it’s a dish that turns any meal into a celebration.
Whether you’re making it for a family dinner, a party appetizer, or simply to indulge your cravings, this Thai fried chicken is guaranteed to impress.
If you try this recipe, let me know in the comments how it turned out—I’d love to hear your version of this Thai classic!