A twist on “traditional” chicken and waffles, this Crispy Thai Fried Chicken and Waffles is packed full of flavor and served with a Sweet and Spicy Thai chili peanut sauce for the ultimate easy-to-make brunch dish!
Fried chicken and waffles has been one of my favorite dishes for quite some time now.
And you guys know my love for Asian cuisine…so it seems only logical that I make this crispy Thai fried chicken and waffles.
And it is GOOD. Seriously amazingly delicious guys. And of course, easy. I love to cook, but I don’t want to spend my whole day in the kitchen. Plus, everyone is busy, who has time to cook a 3 hour meal? Unless of course you have a lazy Saturday where you really want to make these White Wine Braised Short Ribs (one of my most popular dishes).
We’re talking about 30 minutes guys, from start to finish. Don’t be intimidated by all the ingredients and steps. It’s not hard, I promise.
And the Thai sweet chili peanut sauce drizzled over the top of the savory waffles and fried chicken is the S***. For real.
If you’re not familiar with Thai ingredients, pop on over and read more about them in this post on the essential ingredients you need to get your pantry stocked.
None of these ingredients are hard to find, you can get most of them at your local grocery store. However, if you’re feeling a little overwhelmed (or lazy like me) by the thought of walking up and down the aisles searching for the ingredients, you can just buy them on Amazon through the below links (these are affiliate links – I earn $ to support my lavish lifestyle if you buy through these links):
- Rice flour
- Ginger paste
- Fish sauce
- Soy sauce
- Coconut sugar
- Coconut milk
- Roasted peanuts
- Peanut butter
- Chili garlic sauce
If you’ve been cooking with me for a while, you probably already have all these ingredients.
How to Make Thai Fried Chicken and Waffles
I recommend marinading the chicken overnight for the best results. It gives the chicken time to soak up all those super deliciously amazing flavors.
Unless you hate flavor that is. I suppose then you can skip this part.
Start by placing all the marinade ingredients in a bowl, add the chicken and refrigerate overnight.
You’re going to want to make the sweet chili peanut sauce first. Combine ingredients in a food processor, blend until smooth. Check.
Next step. Make waffles.
Combine all ingredients in a bowl. Heat the waffle iron and add 1/2 cup of batter. Cook all the batter, one batch at a time. Set the waffles aside until the chicken is done. If necessary, keep them in a 200 degree oven so they stay warm.
Once the chicken has had time to soak up all those flavors, heat the oil in a cast iron skillet or dutch oven over medium heat until water sizzles when dropped in. Combine the rice flour, salt and pepper in a bowl.
Dredge each chicken thigh in the rice flour mixture and add to the skillet. Fry about 5-7 minutes per side, until golden brown and internal temperature reaches 165 degrees. Honestly, I never use a thermometer. Typically once it’s golden brown it’s done. But if you want to be 100% sure, use a thermometer.
Remove the chicken from the pan and drain on paper towels. Serve the Thai fried chicken thighs with 1-2 waffles and drizzle with the Thai sweet chili peanut sauce. Garnish with crushed peanut and cilantro for an extra special look.
The Thai peanut sauce and savory waffles bring this juicy fried Thai chicken dish home. Your brunch guests will be totally impressed!
Don’t forget to check out these other delicious breakfast/brunch ideas:
Thai Green Curry Shrimp and Grits
The Best Homemade Avocado Toast
Sweet and Savory Cornmeal Pancakes
Cheesy Cajun Andouille Sausage Grits
10 Best Summer Smoothies
Classic Lyonnaise Potatoes
Cajun style Quiche with Andouille Sausage
Orange Buttermilk Ricotta Pancakes
Asparagus and Gruyere Souffle
Did you make this fried chicken and waffles recipe? Leave a comment below and let me know how it turned out!
- 1 lbs. chicken thighs boneless and skinless
- 1 cup rice flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1/2 to 1 cup oil for frying
- 1 tsp. fresh ginger
- 1 tbsp. fish sauce
- 1 tbsp. soy sauce
- 2 tbsp. coconut sugar
- 1 garlic clove minced
- 2 tbsp. coconut milk
- 1 cups flour
- 2 tsp. baking powder
- 2 tsp. salt
- 2 eggs
- 2 cups coconut milk
- 2 tbsp. melted butter
- 2 tbsp. chili garlic sauce
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/2 cup coconut milk
- 1 tbsp. peanut butter
- 1 1/2 tbsp. chili garlic sauce
- 1 tbsp. lime juice
- 2 tsp. fish sauce
- 1 tbsp. honey
- Place all marinade ingredients in a bowl and add chicken. Refrigerate overnight.
- Heat the oil in a cast iron skillet or dutch oven over medium heat until water sizzles when dropped in. Combine the rice flour, salt and pepper in a bowl.
- Dredge each chicken thigh in the rice flour mixture and add to the skillet. Fry about 5-7 minutes per side, until golden brown and internal temperature reaches 165 degrees.
Remove from pan and drain on paper towels. Serve the chicken with 1-2 waffles and drizzle with the Thai sweet chili peanut sauce. Garnish with crushed peanut and cilantro.
- Combine all ingredients in a bowl. Heat the waffle iron and add 1/2 cup of batter. Cook all batter one batch at a time. Set waffles aside until chicken is done.
- Combine all ingredients in a blender and blend until fully combined.
Want to know my favorite kitchen tools and gadgets? You know, the things I CANNOT survive without? Check this out: