Mum’s Home-style Thai Fried Chicken

Mum’s Home-style Thai Fried Chicken

Mum’s Home-style Thai Fried Chicken INGREDIENT Mum’s Home-style Thai Fried Chicken European Print This
Serves: 4
Nutrition facts: – calories – fat


1 kg chicken wings, cut in half through the drumette joint

15 small Thai garlic cloves or 5 regular garlic cloves

1½ tbsp whole black peppercorns

1 cup sweetened condensed milk

2 tbsp fish sauce

1 tsp sea salt

1 tbsp dried chilli flakes

1 cup plain flour

vegetable oil for deep frying

carrot som tum and rice to serve (optional)



 Use a mortar and pestle to pound the garlic and pepper to a rough paste. Transfer to a large mixing bowl. Add the condensed milk, fish sauce, salt, chilli flakes. Mix until well combined. Add the chicken and mix until well combined.


 Place flour onto a large tray. Dip chicken pieces into the flour and tap off any excess.


Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over medium heat. Once the oil is hot (325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles) cook chicken in batches until golden and cooked through (about 7-8 minutes). Drain on paper towel and serve.


  • Chicken can be marinated and used straight away or left to marinate overnight.

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