Thai food is our gluten-free go-to. The capabilities with flavor in Thai food are endless. The curries, soups, and noodle dishes are a gluten sensitive girl’s dream. I used to think of wholesome dishes as bland and boring, but this dish has a strong kick of flavor and is perfect with Kao Mak Gai.
4 tablespoons of high-heat oil (I used peanut oil)
1 teaspoon salt
1/2 teaspoon tumeric
1 teaspoon paprika
1/4 teaspoon chili powder
1 teaspoon garlic powder
4 boneless skinless chicken thighs or 4 bone-in and skin-on chicken thighs
Stir 2-3 tablespoons of the high-heat oil, salt, tumeric, paprika, chili powder and garlic powder in a large bowl. Stir until no clumps remain. Place chicken pieces in the bowl and mix well by hand. Let sit for 10 minutes or overnight, refrigerated.
Preheat oven to 350°. Heat a saute pan on medium-high heat, and using remaining oil, pan-fry chicken on both sides until crispy-golden brown, about two-five minutes per side. Place on baking sheet and bake for 15-20 minutes until cooked through. Service with steamed jasmine rice or Kao Mak Gai.