Krapow Crispy Chicken Recipe

Prep chicken

Trim excess fat from the chicken thighs and pat dry with paper towels. Cut each thigh into 1 to 1 1/2-inch bite-size pieces. Place chicken pieces in a medium bowl.

Marinate

Add the egg, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 teaspoon granulated sugar, 1 teaspoon white pepper, and 1 teaspoon garlic powder to the bowl with chicken. Mix thoroughly to coat. Marinate for 15–30 minutes at room temperature or up to 2 hours in the refrigerator.

Make coating

In a shallow rimmed plate or bowl, whisk together 1 cup cornstarch, 1/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt until evenly combined.

Coat chicken

Working in batches, shake off excess marinade from the chicken pieces then dredge them in the cornstarch mixture, pressing lightly so the coating adheres. Place coated pieces on a wire rack set over a sheet pan while you heat the oil.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or Dutch oven (enough to submerge pieces halfway to fully). Heat oil over medium-high heat until it reaches 350°F (175°C) — test with a thermometer or by dropping a small pinch of coating; it should sizzle and float.

First fry (blanch)

Fry the chicken in small batches for 2–3 minutes until the exterior firms but not deeply browned. Remove with a slotted spoon and drain on a wire rack. Let the oil return to temperature between batches.

Second fry (crisp)

Return the blanched pieces to the hot oil and fry for an additional 1.5–3 minutes until golden brown and very crispy. Work quickly to avoid overcrowding. Drain on a rack or paper towels and keep warm in a low oven (200°F / 95°C) if needed.

Prepare basil, garlic and chiles

While frying the last batch, heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced garlic and sauté for 30–45 seconds until fragrant and just turning golden (watch carefully to avoid burning). Add the sliced bird's eye chiles and stir 10–15 seconds.

Toss with sauces

Add the freshly fried chicken to the skillet. Stir to combine, then add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, and 1/2 teaspoon fish sauce. Toss quickly over high heat for 20–30 seconds to coat the chicken with sauce and heat through. Remove from heat and immediately fold in the holy basil leaves so they wilt but remain bright and aromatic (about 10–15 seconds).

Finish and serve

Taste and adjust: if desired, squeeze lime wedges over the chicken or add a touch more fish sauce or soy. Transfer to a serving plate and sprinkle any remaining crisp garlic from the skillet on top. Serve immediately with steamed jasmine rice and optional fried eggs.

For a classic krapow-style meal, divide steamed jasmine rice among 4 bowls or plates, top each with a portion of the crispy krapow chicken and a sunny-side-up fried egg. Serve lime wedges alongside.