Deep-Fried Dishes

Kai Tod is a beloved Thai fried chicken dish that has become a staple of Bangkok's vibrant street food scene. This crispy delight features chicken pieces marinated in a fragrant paste of garlic, white pepper, and coriander root, then coated in a light rice flour batter and deep-fried until golden brown. The result is tender, juicy chicken encased in an incredibly crispy shell that crackles with every bite. The marinade infuses the chicken with savory umami flavors from fish sauce and oyster sauce, while the combination of rice flour and tempura flour creates the signature light, crispy texture that sets Thai fried chicken apart from other styles. Traditionally served with sweet chili sauce (nam jim gai) and fresh cucumber slices, Kai Tod is perfect for any time of day and is often enjoyed alongside som tam and sticky rice for a complete Thai meal.

Moo Dad Deaw is a beloved Thai appetizer and snack featuring thin strips of pork marinated in aromatic spices, sun-dried to semi-dryness, then deep-fried until golden and crispy. The name literally translates to 'pork one sun,' referring to the traditional method of drying the marinated pork under the sun for one day. The result is a deliciously sweet, savory, and aromatic pork jerky with a tender-chewy interior and crispy edges. Unlike Western-style jerky which is hard and fully dried, Moo Dad Deaw maintains a softer, more pliable texture. This Central Thai specialty showcases the perfect balance of garlic, coriander, cumin, and palm sugar, creating layers of complex flavors. Traditionally served with sticky rice, fresh vegetables, and nam jim jaew dipping sauce, it's a popular street food snack and beer accompaniment throughout Thailand.

Nuea Dad Deaw is a traditional Thai sun-dried beef dish with origins in Thailand's preservation techniques from before refrigeration. The name translates to 'beef-sun-one' reflecting the traditional method of drying meat under Thailand's hot sun for just one day (3-4 hours). Unlike Western beef jerky which is completely dehydrated, Nuea Dad Deaw retains moisture inside while developing a dry exterior, creating tender, semi-dried strips that are marinated in a fragrant blend of garlic, coriander, white pepper, and fish sauce. After sun-drying, the beef is deep-fried until golden and crispy on the outside while remaining tender within. This beloved snack and appetizer showcases the Thai philosophy of food preservation combined with bold flavors, resulting in an addictive sweet-savory treat that's perfect with sticky rice or as drinking food.

A classic Thai preparation featuring a whole fish deep-fried to crispy golden perfection and drizzled with a luscious sweet fish sauce glaze. This iconic dish showcases the Thai mastery of balancing sweet palm sugar with savory fish sauce to create a glossy, caramelized coating that complements the crispy fish skin and tender, juicy flesh. Often accompanied by a refreshing mango salad, this Central Thai favorite exemplifies the harmony of contrasting textures and flavors that defines authentic Thai cuisine.

Golden crispy Thai shrimp cakes made with fresh shrimp, aromatic Thai herbs, and red curry paste. These savory patties feature a crunchy breadcrumb exterior and tender, succulent interior bursting with citrusy notes from kaffir lime leaves and the gentle spiciness of Thai red curry paste. A beloved street food appetizer traditionally served with sweet chili sauce.

Thai fish cakes made from pounded white fish mixed with aromatic red curry paste, fragrant kaffir lime leaves, and crunchy long beans. These golden-fried patties have a distinctive bouncy, elastic texture and are served with a sweet and tangy cucumber relish. A beloved street food and appetizer throughout Thailand, especially popular in Bangkok and central regions.

Crispy fried pork belly with glass-like crackling skin. A beloved Thai-Chinese dish featuring tender pork belly with an ultra-crispy, crackling skin. The preparation involves carefully drying and scoring the pork belly skin before roasting or deep-frying to achieve the signature glass-like crispiness. The result is a perfect contrast of textures: shatteringly crisp skin, rendered fat layer, and tender, juicy meat. This dish requires patience and precise technique, but rewards with incomparably crunchy results. Commonly served sliced over rice, in stir-fries like pad krapao moo krob or pad kana moo krob, or as a protein component in many Thai dishes. The crackling should be so crisp it shatters at the bite, while the meat remains succulent.