Pad Phet Gai

Fried Spicy Chicken

Pad Phet Gai is a very spicy dish — stir fried chicken pieces in a crushed chili paste. This dish is another recipe from P-Mala, and it uses [glossary]orange chilies[/glossary]. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies.


  • 2 cups chicken, preferably free-range, chopped into bite-sized pieces including bone. (About the meat from 1 small-sized chicken)
  • 3/4 cup chopped (about 15) orange chilies
  • 1 tablespoon chopped coriander roots, including the bottom 1/3 of the stem
  • 1/2 cup garlic
  • 1 tablespoon black peppercorns
  • 1 tablespoon salt
  • 3 tablespoons oil
  • 1/4 water, added to the mortar after taking out paste
  • 1 tablespoon palm sugar


  1. Cut the chicken into bite sized pieces. It’s tastier to cut the bone in too, and not use boneless cuts.
  2. Smash the chilies, coriander roots, garlic, pepper and salt in a stone mortar and pestle until a paste (see picture).
  3. Fry the paste in the oil on medium-high heat until you sneeze a lot, about 3-4 minutes.
  4. Add the water to the mortar, and swirl around to clean it, and set aside.
  5. Add the chicken along with the water from the mortar. The water will allow the flavors to soak into the chicken better.
  6. Cook until the chicken is cooked-through, and keep stirring. You may need to keep adding more water if it dries out.
  7. When the chicken is done, add the palm sugar and stir until mixed well.
  8. Remove from heat and serve with rice.


This dish uses :orange chilies:. If you cannot find orange chilies, you can try substituting with Mexican Serrano chilies.

Free-range chicken is best due to the lower fat content and stronger muscle. The flavor is better too.

P-Mala buys a whole chicken, and cuts the meat into bite-sized pieces with the bone in tact. You could probably get away with a pre-cut chicken, with bone. Just cut it with a cleaver into 1-2" (4cm) wide pieces. The bone adds a lot of flavor when you cook. When it comes time to eat, just eat around the bones and leave them on your plate.

If you don't feel comfortable cooking with the bones, boneless cuts work fine.



Chop the chicken into 2" pieces


Smash the ingredients to make a paste


Fry the paste in the oil


Add the chicken and cook until done

8 thoughts on “Fried Spicy Chicken

  1. Riya —
    This is ‘pad phet’ (ผัดเผ็ด) not ‘prik khing’ (พริกขิง). It’s a family recipe from my friend P-Mala, a variation on the traditional pad phet. It’s spicier, less dry, and lots of garlic.

  2. i know perfectly what you mean : )

    i just said that ” i would like it very much very long beans”

    geez… i am naughty!!


  3. yummy! i cooked it few days ago and it was delicious. i am quite curious how it tastes thai-made instead of home-made :)

  4. Is that right? A half cup of garlic? That just seems like a ton to me (haven’t tried this yet). Also, does “1/4 water” mean 1/4 cup or 1/4 of the space in the mortar?

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