Zaab Crispy Chicken (Heng Heng Copycat)

Thai-style zaab crispy chicken salad (Heng Heng copycat) over rice with a side of sliced cucumbers and papaya salad

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Zaab Crispy Chicken (Heng Heng Copycat)

This Thai-style Zaab Crispy Chicken (Heng Heng Copycat) is inspired by the popular dish at Heng Heng Chicken Rice. It’s crispy chicken salad that is spicy, tangy, and absolutely packed with flavor!

Prep Time1

Total Time1

Course: Appetizer, Main Course

Cuisine: Thai

Servings: people

Author: Stella Navarro-Kim

Ingredients

Crispy Chicken

1 lb boneless, skin-on chicken thighs
½ tsp salt
½ tsp Knorr chicken bouillon
½ tsp cayenne pepper
¼ tsp pepper
1 tsp garlic powder
¼ cup all-purpose flour
2-3 cups neutral oil for frying canola, vegetable, or peanut.

Spicy Lime & Fish Sauce Dressing

3 garlic cloves
4 Thai chili peppers adjust to your spice tolerance
2 tbsp palm sugar
3 tbsp lime juice
2 tbsp fish sauce
1 tbsp water
1 tsp crushed red pepper
½ tsp msg
tamarind paste optional

Salad & Toppings

¼ cup cilantro chopped
¼ cup green onion chopped
¼ cup red onion thinly sliced
1 tsp mint (optional) chopped
3 tbsp Thai glutinous rice
3 tbsp crushed roasted peanuts
1 persian cucumber sliced

Instructions

Using a mortar and pestle, pound the garlic, Thai chilies, and palm sugar into a rough paste. Then add the lime juice, fish sauce, water, crushed red pepper, msg, and tamarind paste if using (it's optional but highly recommended).
In a dry skillet, lightly toast Thai glutinous rice over medium heat until it is a light golden color. Remove from the skillet to let it cool, then blend into a coarse toasted rice powder. Set aside.
In a mixing bowl, combine cilantro, red onion, green onion, mint, crushed peanuts, and toasted rice powder. Set aside.
Combine the seasonings (salt, Knorr chicken bouillon, pepper, garlic powder, and cayenne pepper) in a small bowl and set it aside.
Use about ½ tsp of the seasoning blend to season the flour. Set aside.
Clean the chicken thighs by trimming off any fat. Then season with the remaining seasoning blend. Make sure to get it under the skin as well.
Coat the chicken in the seasoned flour by pressing it firmly into every crevice, then shake off any excess flour.
Heat oil in a deep 10-inch pot to 375°F. Use enough oil to mostly cover the chicken, but it doesn’t need to be fully submerged. I highly recommend using a thermometer to monitor the temperature for perfectly crispy chicken.
Carefully drop the chicken into the oil, skin side down first. The temperature will drop- try to keep it between 350-375°F for the best results.
Fry for 10-12 minutes total, flipping the chicken over as needed (once or twice) to get it evenly crispy.
Remove from oil, then rest on a wire rack to cool a little.
Chop the chicken into bite sized pieces, then toss together with the salad, toppings, and dressing.
Serve with rice and sliced cucumbers.

Notes

No boneless skin-on thighs? Buy boneless thighs and chicken skin separately! Wrap larger pieces of skin around the chicken for maximum crispiness. Or, debone skin-on thighs yourself.
Make-ahead friendly! Many components can be prepped ahead for quick assembly:
- Dressing: Make up to 3 days in advance. Store in the fridge and shake before using- flavors deepen over time.
- Salad additions: Chop herbs, onions, and peanuts in advance and store them in airtight containers in the fridge.
- Toasted rice powder: Make ahead and store at room temp for weeks- just let it cool completely before storing.
- Chicken prep: Season and flour the chicken up to 1 day in advance. Store in the fridge until ready to fry.
Leftover chicken? Store in the fridge for up to 3 days. Reheat in the air fryer at 400°F for 5-8 minutes, skin side up. It won’t be as crispy, but it’ll still taste great.
Use a thermometer for best frying results and the crispiest chicken.
This is not an authentic Thai recipe. It’s an inspired copycat of a Thai dish I love, but it's my personal take on it (I am not Thai), made with deep appreciation and respect.

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