Pad Prik Haeng Recipe (Thai Spicy Crispy Chicken)
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2 people
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Calories
583 kcal
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Course
Main Course
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Cuisine
Thai
Pad Prik Haeng Recipe (Thai Spicy Crispy Chicken)
Description
The Pad Prik Haeng recipe starts by coating bite-sized chicken pieces in salt and tempura flour for a crisp exterior when fried. Meanwhile, dried chilies and kaffir lime leaves are flash-fried to release their flavors into the oil. The chicken is deep-fried until golden and crisp, then drained. Separately, garlic and chili flakes are sautéed, and a sauce is prepared with water, oyster sauce, light soy sauce, and palm sugar, cooked until thick and glossy.
The crispy chicken, fried chilies, and kaffir leaves are then combined with the sauce, allowing the heat from the chilies and aroma from the lime leaves to infuse the chicken with distinctive Thai character. The final dish is sticky, sweet-spicy, and textured from both the crisp chicken and crunchy garnishes.
Pad Prik Haeng can be served alone with rice to balance its heat. Adjusting the dried chilies and chili flakes lets you control the spiciness. Using a neutral oil with a high smoke point is recommended for frying to achieve optimal crispness.
Ingredients
- 1 tbsp neutral cooking oil plus extra as needed for deep-frying, generic cooking oil
- 2 1/2 cups or 1 lb chicken bite-sized pieces, breast or thighs
- 1/2 cup tempura flour or cornstarch
- 1/2 teaspoon salt
- 1/4 cup dried chilies to taste
- 5 kaffir lime leaves stems removed
- 2 cloves garlic minced
- 1/2 teaspoon dried chili flakes to taste
- 1/3 cup water
- 1 tbsp oyster sauce
- 1 1/2 tbsp soy sauce light
- 2 tbsp palm sugar
Instructions
- In a large bowl, mix the chicken with salt and your preferred crispy flour (e.g. tempura flour). Use your hands to coat the chicken.
- Quickly fry the dried chilies in a wok with hot oil for about 10 seconds, then remove them using a spider strainer.
- Fry the kaffir lime leaves in the same oil for 10 seconds.
- Fry the coated chicken pieces until they are golden and crisp. Keep them separated while frying to avoid sticking, and allow excess oil to drain off before adding them to the stir-fry later.
- In a separate wok, heat a tablespoon of oil and sauté the garlic and dried chili flakes until golden.
- Add water, oyster sauce, light soy sauce, and palm sugar to the wok. Stir continuously until the sugar dissolves and the spicy sauce thickens into a sticky, bubbly consistency.
- Add the fried chilies, kaffir lime leaves, and fried chicken pieces to the sauce. Stir well to coat everything evenly, and serve immediately.
Notes
- Use the nutrition card as a reference for health information.
- This recipe works with various proteins including chicken, beef, pork, or tofu.
- Adjust dried chilies and chili flakes to match your preferred spice level.
- Choose a neutral oil with a high smoke point for frying to maintain crispiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 583 kcal
% Daily Value*
| Calories | 583kcal | 29% |
| Carbohydrates | 32g | 11% |
| Protein | 37g | 74% |
| Fat | 35g | 54% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 130mg | 43% |
| Sodium | 1760mg | 73% |
| Potassium | 936mg | 20% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 8225IU | 165% |
| Vitamin C | 13mg | 14% |
| Calcium | 47mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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