Khao Soi Fried Chicken Recipe
Make Khao Soi Fried Chicken Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Chicken
Batter & Coating
Frying & Finish
Serving (optional - khao soi style)
Method
Marinade & Chicken
- 1
Prepare marinade
In a large bowl, whisk together the coconut milk, Thai red curry paste, soy sauce, fish sauce, turmeric, curry powder, brown sugar, minced garlic, grated ginger, lime juice, kosher salt, and black pepper until smooth and well combined.
- 2
Marinate chicken
Pat the chicken pieces dry with paper towels. Add the chicken to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor penetration. If short on time, marinate for 30–60 minutes.
Batter & Coating
- 3
Prepare dry mix
In a shallow bowl or wide container, combine the all-purpose flour, cornstarch, rice flour (if using), baking powder, turmeric, salt, and black pepper. Mix well so spices are distributed evenly.
- 4
- 5
Coat chicken
Remove chicken from the marinade, allowing excess to drip off (reserve remaining marinade for another use, do not reuse for coating). Dredge each piece first in the dry flour mix, then dip into the wet egg/soda mixture, and finally press into panko (if using) or back into the dry mix for a double-coated crust. Ensure an even, thorough coating and set on a rack for 10 minutes to help the coating adhere.
Frying & Finish
- 6
Heat oil
Pour oil into a deep, heavy pot or deep fryer to a depth of at least 3 inches. Heat to 350°F (175°C). If you do not have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise steadily.
- 7
Fry chicken
Working in batches to avoid overcrowding, carefully lower coated chicken pieces into the hot oil. Fry until golden-brown and cooked through, about 10–14 minutes depending on piece size. Turn occasionally for even browning. Internal temperature should reach 165°F (74°C). If pieces brown too quickly, lower heat to 325–335°F (163–168°C) and continue cooking until done.
- 8
Drain and rest
Transfer fried chicken to a wire rack set over a sheet pan to drain excess oil and keep crisp. Let rest 5 minutes before serving. Sprinkle with a pinch of flaky salt if desired.
- 9
Garnish
Scatter fresh cilantro, sliced scallions, and crispy fried shallots over the chicken. Serve with lime wedges and pickled mustard greens on the side.
Serving (optional - khao soi style)
- 10
Assemble khao soi plate (optional)
Place 1 cup of cooked soft egg noodles or 1 cup cooked rice in each bowl. Ladle warm coconut curry sauce (khao soi-style) around or over the noodles. Top with a piece or two of the khao soi fried chicken (slice larger pieces if desired). Garnish with pickled mustard greens, scallions, cilantro, crispy shallots, and a lime wedge. For an authentic touch, add a small handful of extra crispy fried egg noodle pieces on top if available.