5 from 38 votes
Pad Prik Haeng Recipe (Thai Spicy Crispy Chicken)
Pad Prik Haeng features crispy fried chicken pieces tossed in a sticky, spicy Thai sauce made from dried chilies, garlic, kaffir lime leaves, and palm sugar. The chicken is coated with tempura flour for a light crunch, then combined with a vibrant sauce that balances heat, tanginess, and sweetness. This dish delivers contrasting textures and bold Thai flavors.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
2
people
Calories:
583 kcal
Course:
Main Course
Cuisine:
Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 583
% 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.