Thai Crispy Chicken

I always like to try new recipes, and when I found this Thai Crispy Chicken, I had to give it my own twist. This is now a family favorite (especially with my teens). This is a quick and easy weeknight meal – and its great for leftovers for lunch at work the next day! For a family I would recommend doubling the recipe listed below.



  • 2 Chicken breasts, cut into small pieces
  • 1 Egg
  • Juice from 1 lemon
  • 1 Cup flour
  • ½ Cup breadcrumbs
  • 1 Tsp garlic powder
  • ½ Tsp ginger powder
  • Salt and pepper to taste
  • 2 Tbsp oil
  • 1 Tbsp peanut butter
  • 2 Tbsp soy sauce
  • 2 Tbsp broth
  • 1 Tsp ginger
  • ½ Tsp cumin
  • Pinch of turmeric


  1. Prepare the sauce: In a small bowl combine the peanut butter with the soy sauce, broth, ginger, cumin and turmeric. Set aside.
  2. Prepare the chicken: In a bowl beat the egg with the lemon juice. Set aside.
  3. In a separate bowl combine the flour with the breadcrumbs, garlic powder, ginger and salt and pepper.
  4. Dip the chicken into the egg and then transfer to the fliru mixture. Toss to coat evenly with flour.
  5. Heat the oil in a large pan over medium heat. Add the chicken and cook for 5 minutes or until cooked through and golden brown.
  6. Pour the sauce over the chicken and cook for 3 more minutes stirring so the chicken gets evenly coated with the sauce.
  7. Serve over rice with chopped pepper, mint or basil sprigs and a lime wedge.


  • I love to cut the chicken as tiny as possible so you get a lot of crispness!
  • You can also omit the sauce and the end result is incredibly delicious too. A little bit of sauce goes a long way. You don’t want to drown the chicken in it or it won’t be as crispy.



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