Gai Oob (Spicy Thai Chicken)

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.


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