Thai Chicken with Coconut Dipping Sauce

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  • 4 chicken thighs, sliced into chunks
  • vegetable oil for deep frying

For the batter

  • 200ml buttermilk
  • 2tsp hot sauce
  • zest and juice 2 limes
  • 1 red chilli
  • 3 cloves garlic, crushed
  • 1tsp onion powder
  • 1tbsp brown sugar

For the seasoned flour

  • 200g plain flour
  • 1tsp black pepper
  • 2tsp cayenne pepper
  • 2tsp ground coriander
  • 1tsp garlic powder

For the coconut dipping sauce

  • 1 can coconut milk
  • 2tbsp brown sugar
  • juice 1 lime
  • 3tsp fish sauce
  • 3tsp sesame oil
  • 3tsp Sriracha


  • chopped coriander
  • sliced red chilli
  • lime wedges


  1. Combine all the batter ingredients in a bowl until well combined.
  2. Stir together the seasoned flour ingredients.
  3. Make the sauce by placing all the ingredients in a saucepan and heating until boiling. Boil for 5 minutes until slightly thickened then pour into a serving dish to serve with the chicken.
  4. Heat the vegetable oil to 160c in a deep pan.
  5. While your oil is heating up, coat the chicken pieces in the buttermilk mixture, drain, then coat in flour, tapping off any excess.
  6. Submerge your chicken pieces in the oil a few at a time. Cook for about 3 minutes on each side (or until cooked through and crispy).
  7. Drain on kitchen paper and serve with the coconut dipping sauce and extras.