A spicy and tangy Thai-inspired chicken dish featuring marinated chicken thighs or drumsticks topped with a fiery volcano sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:45 minutes
Total Time:1 hour 15 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
2 lbs bone-in, skin-on chicken thighs or drumsticks
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tsp ground white pepper
1 tsp garlic powder
1 tbsp neutral cooking oil
5 cloves garlic, finely minced
3–6 Thai bird’s-eye chilies, finely chopped
2 tbsp fish sauce
2 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp brown sugar
½ cup chicken broth
1 tsp chili oil, optional
1 tsp cornstarch mixed with 1 tbsp cold water, optional for thickening
¼ cup chopped fresh cilantro
2 green onions, thinly sliced
2 tbsp chopped fresh Thai basil, optional
1–2 fresh red chilies, sliced
Lime wedges, for serving
3–4 cups cooked jasmine rice
Steamed broccoli or stir-fried vegetables, optional
Instructions
In a large bowl, combine the soy sauce, oyster sauce, fish sauce, lime juice, sugar, white pepper, garlic powder, and cooking oil. Add the chicken and coat each piece thoroughly. Cover and refrigerate for 30 minutes, or up to 4 hours for deeper flavor.
Preheat the oven to 400°F. Arrange the chicken pieces skin-side up in a baking dish or on a rimmed baking sheet. Roast for 35–45 minutes, until the skin is golden and crisp and the thickest part reaches at least 165°F. For extra-crispy skin, broil for 2–3 minutes at the end.
While the chicken cooks, combine the fish sauce, lime juice, soy sauce, oyster sauce, brown sugar, and chicken broth in a small bowl. Heat a small saucepan over medium heat. Add minced garlic and chopped Thai chilies. Sauté for 30–60 seconds until fragrant. Pour in the sauce mixture and bring to a gentle simmer. Cook for 2–3 minutes, stirring until the sugar dissolves.
Arrange the cooked chicken on a serving platter. Spoon the hot volcano sauce over the chicken, sprinkle with cilantro, green onions, Thai basil, and sliced red chilies. Serve immediately with lime wedges and warm jasmine rice.
Notes
Adjust the heat: Start with 2–3 Thai chilies for moderate spice and add more for a fiery sauce.
Keep the skin crisp: Pour most of the sauce over the chicken just before serving.
Balance the flavors: Ensure spicy, sour, salty, and sweet flavors are balanced.
Use fresh lime juice for a brighter flavor.
Check the chicken temperature: Safe at 165°F; dark meat can be more tender at 175–185°F.