Crispy, Herby & Irresistible, Try Gai Chup Pacng Thok This Week
Gai Chup Pacng Thok is a delicious Thai-inspired dish featuring tender chicken strips marinated in aromatic herbs, coated in crispy breadcrumbs, and served with a zesty sweet chilli sauce. Packed with fresh flavor and satisfying crunch, this dish is perfect for casual dinners, party platters, or weekend indulgence. Pair it with a Thai lime & basil cooler for a refreshing balance of spice and citrus.
Ingredients
For the Chicken:
- 500g boneless chicken breast or thigh, cut into strips
- 1 cup fresh breadcrumbs (panko preferred)
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce (optional)
- 1 teaspoon sesame oil
- Salt and pepper to taste
Mixed Fresh Herbs (finely chopped):
- 2 tablespoons fresh coriander (cilantro)
- 1 tablespoon Thai basil (or regular basil)
- 1 tablespoon mint leaves
- 2 garlic cloves, minced
- 1 teaspoon lemongrass, finely chopped (optional)
For the Sweet Chilli Sauce:
- 3 tablespoons Thai sweet chilli sauce (store-bought or homemade)
- 1 teaspoon lime juice
- ½ teaspoon fish sauce or soy sauce
- ½ teaspoon chilli flakes (optional)
Method of Preparation
Begin by marinating the chicken. In a large bowl, mix the chicken strips with soy sauce, fish sauce (if using), sesame oil, salt, pepper, and the freshly chopped herbs. Cover and let the mixture rest in the refrigerator for at least 30 minutes. This step allows the chicken to soak in the herbal aromatics and deepen in flavor.
While the chicken marinates, prepare your breading station using three separate bowls: one with flour, one with the beaten egg, and the third with the breadcrumbs. You can enhance the breadcrumb mix with a pinch of salt and a little extra chopped herb for added taste. Once the chicken is ready, coat each strip by dipping it first into the flour, then the egg, and finally the breadcrumbs, pressing gently to ensure the coating sticks evenly.
Heat oil in a deep pan over medium-high heat. Shallow-fry or deep-fry the coated chicken strips until they are golden brown and crispy, usually around 3 to 4 minutes per side depending on thickness. Once done, remove them from the oil and place them on paper towels to drain excess oil and maintain their crunch.
To prepare the sweet chilli sauce, combine Thai sweet chilli sauce, lime juice, fish sauce or soy sauce, and chilli flakes in a small bowl. Stir well and adjust the seasoning to taste. The lime adds a refreshing tang, while the chilli flakes can be increased for a spicier kick.
Serving & Garnishment
To serve, neatly arrange the crispy chicken strips on a platter. You can either drizzle some of the sweet chilli sauce over the chicken or serve it on the side as a dip. Garnish the dish with a sprinkle of fresh coriander, mint leaves, and thinly sliced red chillies for added vibrance and a hint of heat. Lime wedges on the side also add a touch of freshness. For extra flair, sprinkle toasted sesame seeds over the top.
Recommended Accompaniment Drink: Thai Lime & Basil Cooler
This crisp, herbal drink pairs beautifully with the aromatic, crispy chicken. To make it, muddle a handful of Thai basil or mint leaves with ½ cup fresh lime juice and a tablespoon of sugar or honey. Pour the mixture over ice and top with sparkling water or soda water. Stir gently and garnish with a lime wheel and a fresh basil sprig.
RECIPE COURTESY OF NAIROBI SERENA HOTEL, KENYA
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