Fried Chicken with Salt

Fried Chicken with Salt (gai tod gleua) is a very easy snack dish which goes great with beer! Boiling the chicken first makes it juicy and tender.


  • 2 cups chicken (legs and wings work best)
  • enough oil to coat your pan 1″ deep
  • 1/2 teaspoon salt


  1. Rinse and boil the chicken for about 15-20 minutes. Drain and set aside to cool.
  2. Cut the chicken into pieces, larger than bite-size (about 1.5-2.5″ long).
  3. Fry in the oil on medium-high heat. Make sure the oil is hot before you drop the chicken in. It’ll probably splatter a lot, so you might want to use one of those splatter screens.
  4. Remove the fried chicken and drain. Place into a pot with the salt. Cover with a lid and shake hard to cover the chicken well with the salt.
  5. Serve. Goes well with beer!


This recipe is similar to Fried Chicken with Lemongrass, but using salt instead. Both are common beer or snack foods, usually shared with friends.



Boil the chicken for 15-20 minutes


Drain well and cut into 3-4" pieces


Fry the chicken until browned


Shake the chicken and salt in a pot