A delicious, homemade interpretation of KFC’s Thai-Thai Saucy Chicken, featuring crispy chicken coated in a vibrant sweet and spicy Thai-inspired sauce.
KFC Thai-Thai Chicken & Butterbear
A delicious, homemade interpretation of KFC's Thai-Thai Saucy Chicken, featuring crispy chicken coated in a vibrant sweet and spicy Thai-inspired sauce.
Ingredients
- 500 g boneless chicken thighs cut into bite-sized pieces
- 1 tsp garlic powder
- 1 tsp ginger powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 0.5 cup sweet chili sauce
- 2 Tbsp fish sauce
- 1 Tbsp lime juice
- 1 Tbsp brown sugar
- 1 tsp red chili flakes or to taste
- 4 cup vegetable oil for deep frying
- 2 Tbsp fresh cilantro chopped
Instructions
- Marinate chicken: In a bowl, combine chicken pieces with garlic powder, ginger powder, salt, and pepper. Mix well and let sit for 15 minutes.
- Prepare coating: In a separate bowl, whisk together cornstarch and all-purpose flour.
- Coat chicken: Dredge each marinated chicken piece thoroughly in the flour mixture, shaking off excess.
- Fry chicken: Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on a wire rack.
- Make sauce: In a small saucepan, combine sweet chili sauce, fish sauce, lime juice, brown sugar, and red chili flakes. Bring to a gentle simmer over medium heat, stirring until sugar dissolves and sauce thickens slightly, about 3-5 minutes.
- Toss chicken: Add the fried chicken pieces to the saucepan with the sauce. Toss until all chicken pieces are evenly coated.
- Serve: Garnish with fresh cilantro and serve immediately with jasmine rice.
Notes
For extra crispiness, double-fry the chicken. Adjust chili flakes to your spice preference. Serve with jasmine rice and a side of steamed vegetables. You can also bake the chicken for a healthier alternative, though it won't be as crispy.
