Burmese Fried Chicken

Burmese Fried Chicken is a popular street food known for its seasoning of turmeric, ginger and chilli, and it is often served with a tangy dipping sauce. But a sweet chilli sauce would work really great too. Ok, not really authentic, but delicious all the same. I am using chicken thigh strips, but you can use 10-12 skin-on, bone-in drumsticks or wings, use more spices if necessary. And for those of you not keen on deep-frying, spray the airfryer with a little of oil and airfry the chicken at 180C/350F for 10-12 minutes.

Chilli Dipping Sauce	Fried Chicken
2 tbsp Fish sauce 1 tbsp Coconut sugar 2 tbsp Light soya sauce Juice of 2 small limes 1 tsp Ginger paste 1 tbsp Cilantro, chopped 2-3 Garlic cloves, peeled and minced	600 g Skinless, bonelss chicken thighs, cut into 5cm strips Juice of ½ lime 1 tsp Turmeric powder 1 tsp Garlic powder 1 tsp Ginger powder 1 tsp Paprika powder ½-1 tsp Chilli powder ½ tsp Salt 3 tbsp Almond flour (or plain flour) Ghee or tallow, for frying

Mix all the ingredients for the sauce in a small bowl and set aside while preparing the chicken.
Place the chicken strips in a large bowl and squeeze over the lime juice. Thoroughly combine the turmeric, garlic, ginger, chilli, paprika, salt and almond flour in a bowl. Coat the chicken strips evenly with the mix. Leave to marinate in the fridge for at least 2 hours or up to 6 hours.
Remove the chicken from the fridge 15 minutes before frying, so they come back up to room temperature. Heat a large, wide-based non-stick pan with ghee or tallow to a depth of at least 5cm over a medium-high heat.
Once the ghee melted and hot (it should be about 180C/350F if you have a thermometer), add the coated chicken to the pan and fry for about 5-7 minutes until golden crispy and cooked through. Do not overcrowd the pan, and you will likely have to do this in 3-4 batches. Transfer them to a plate lined with kitchen paper and cool slightly.
Serve with the dipping sauce and a salad of your choice.

12 comments:

DEZMOND 27/1/26 13:12: I like that little brown dish, we used to have coffee sets of that colour in old Yugoslavia. I have just ordered a set of 13 pots and pans in aubergine purple colour for my imperial kitchens.
Lola Martínez 27/1/26 13:13: Cada vez que preparo pollo frito en casa, no necesitan ni salsa, tal cual se lo comen muy bien, pero la próxima vez le pongo tu salsita para mojar y se lo comerán aún mejor.
Stefania 27/1/26 13:32: Sai che non ho mai mangiato il pollo fritto?
Mi sa che devo assolutamente provare
Tom 27/1/26 13:54: ...there are so many wonderful ways to enjoy chicken!
My name is Erika. 27/1/26 14:59: Yum. Last night I was watching a 3 part series about bread from around the world. (I wish it had more parts) but they visited turkey and shared the lahmacun you posted yesterday.
Brian's Home Blog 27/1/26 15:17: That sounds so good, I like all those spices!
Christine 27/1/26 16:16: Delicious
Linda's Relaxing Lair 27/1/26 18:12: This look delicious 😋
Eva Taylor 27/1/26 22:10: These fried chicken strips look so crispy, which is just the way we love our fried chicken. The dipping sauce sounds delicious too. And your tip about air frying is excellent.
DeniseinVA 27/1/26 22:12: Looks and sounds wonderful Angie :)
Cooking Julia 27/1/26 23:54: Another crispy and delicious way to eat chicken!
J.P. Alexander 28/1/26 00:28: Gracias por la receta. Tomó nota. Te mando un beso.