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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!
I don’t often share recipes outside of my own cultures, but I had to make an exception for this one because I loved it so much the first time I tried it. That being said, I want to make it very clear that this is not meant to be an authentic Thai recipe- it’s just my take on the dish!
If you’re into restaurant-inspired dishes like this, don’t miss my other popular copycat recipes like Chicken Maison’s Spicy Lemon Garlic Chicken and Okayama Kobo Bakery’s Fish Filet Panini!
What is Zaab Crispy Chicken?
Zaab Crispy Chicken is a Thai-style fried chicken dish served at one of my favorite LA restaurants, Heng Heng Chicken Rice. “Zaab” is a Thai word that means spicy, tangy, and intensely flavorful (which I can confirm is a very accurate description). I’m not exactly sure what the Thai name would be for this dish, but I think it’s Khao Yum Gai Zap!
The dish features crispy fried chicken (often boneless thigh meat), that’s tossed in a spicy-tangy dressing made from lime juice, fish sauce, & chilis. It’s savory, zesty, and crunchy all at once, served with herbs like mint & cilantro and eaten with rice.
Ingredients:
Here’s a brief overview of the ingredients. For the full ingredient list, measurements, and detailed instructions, please see the recipe card at the end of this post.
- Boneless, skin-on chicken thighs– feel free to use whatever cut of chicken you prefer, as long as it is skin-on! That’s what makes the chicken so crispy and flavorful. If you can’t find boneless skin-on thighs, you can buy boneless thighs and chicken skin separately, or debone some chicken thighs yourself.
- Pro tip: use a larger piece of chicken skin to wrap completely around the chicken for more crunchy pieces.
- Seasonings– salt, Knorr chicken bouillon, black pepper, garlic powder, and cayenne pepper for spice (optional).
- Flour– all purpose flour with some of the seasonings mentioned above to coat the chicken.
- Frying oil- use a neutral, high-heat oil like peanut, canola, or vegetable oil for getting the chicken extra crispy.
- Salad additions- these are what give the salad its texture, aroma, and freshness. I use a mix of fresh herbs, thinly sliced onions, toasted rice powder, and roasted peanuts.
- Thai glutinous rice– toasted in a skillet and blended to make a toasted rice powder, essential to zaab-style dishes!
- Spicy lime & fish sauce dressing–
- Fish sauce- provides the salty umami base that’s essential to Thai-style dressings! I always use Three Crabs brand.
- Lime– adds bright acidity and freshness that balances the savory and spicy elements.
- Thai chili peppers- brings intense heat and authentic flavor. Adjust to your spice tolerance.
- Palm sugar- you can use regular sugar here, but I highly recommend real palm sugar. It adds a subtle caramel-like sweetness that makes a noticeable difference.
- Water- Just a little water helps to mellow out the bold flavors and brings the dressing into balance without diluting it.
- Msg- a pinch boosts overall flavor and brings everything together. I love using Yum Yum for this!
- Tamarind paste (optional)- tamarind adds a deeper, fruity tang that rounds out the sharpness of the lime and enhances the dressing’s complexity. You don’t need it, but just a small amount can make it feel more balanced and restaurant-quality.
How to Make Zaab Crispy Chicken:
- Using a mortar and pestle, pound the garlic, Thai chilies, and palm sugar into a rough paste, then add the remaining dressing ingredients. Set aside.
- Lightly toast Thai glutinous rice in a skillet, then blend into a coarse powder.
- Combine cilantro, red onion, green onion, mint, crushed peanuts, and toasted rice powder. Set aside.
- Season the chicken thighs, then coat in seasoned flour.
- Fry in oil skin side down first.
- Rest on a wire rack to drain & cool.
- Chop into bite sized pieces.
- Combine with salad and dressing.
- Serve on rice with a side of sliced cucumbers.
Recipe Tips
Don’t skip the toasted rice powder– It adds a nutty aroma and subtle crunch that’s key to Thai zaab flavor. Without it, the dish just won’t taste the same!
Adjust spice levels: If you like it mild, use less Thai chilis, or skip them entirely. For extra heat, add more!
Use a thermometer to keep the oil around 350–375°F for fail-proof crispy chicken.
Make it ahead of time- you can make several parts of this recipe in advance, saving time and making it a great option for meal-prepping.
How to Store & Prep Ahead
This dish can be prepped ahead & stored in parts, which makes final assembly super quick and easy.
- Dressing- make the dressing up to 3 days in advance and store it in an airtight container in the fridge. The flavors actually deepen over time. Just give it a good shake before using.
- Salad additions- you can prep the herbs, onions, & peanuts and store them in airtight containers in the fridge so they stay fresh and crisp.
- Toasted rice powder- you can make this well in advance! It will keep for weeks in an airtight container at room temperature. Just make sure it is completely cooled before storing. I make a large amount to keep on hand since I make this dish so often.
- Chicken prep- you can season and flour the chicken a day in advance and keep it in the fridge until ready to fry. If you have leftover fried chicken, you can hold it in the fridge up to 3 days. To reheat, air fry at 400°F for 5-8 minutes, skin side up. It won’t be as crispy, but it will still be good!
Serving Suggestions
- With sliced cucumbers– adds a refreshing, juicy crunch.
- Over garlic rice– any kind of rice (even plain) will be good, but it’s extra delicious with garlic rice (recipe coming soon). For best results, use Thai jasmine rice.
- With papaya salad– this is like kimchi to me! I LOVE a good papaya salad. The best part? The dressing for this recipe doubles as the same dressing for papaya salad!
Frequently Asked Questions
If you can’t find boneless skin-on thighs, you can buy boneless thighs and chicken skin separately! I do this all the time. It’s very easy to wrap the chicken skin around the chicken thighs. Pro tip: use a larger piece of chicken skin to wrap completely around the chicken for more crunchy pieces.
Alternatively, you can debone some skin-on chicken thighs yourself.
“Zaab” is a Thai term that means intensely flavorful, often describing dishes that are spicy, sour, and bold– exactly what this dressing delivers.
No, this is not an authentic Thai recipe. It is however, inspired by the Zaab Crispy Chicken at Heng Heng Chicken Rice, and reflects my personal take on those bold, addictive flavors.
It brings a nutty aroma, light crunch, and signature zaab flavor to the salad. It’s a key component in Thai zaab-style dishes and makes a noticeable difference.
Reheat in the air fryer at 400°F for 5–8 minutes, skin side up. It won’t be quite as crispy as freshly fried chicken, but it will still be good!
More Copycat Recipes
If you love recreating your favorite restaurant dishes at home, check out these popular copycat recipes:
Spicy Seafood Udon Pasta (Kabuki Copycat) – A spicy, stir-fry udon noodle dish inspired by one of my favorite entrees at Kabuki Japanese Restaurant (I worked there for 5 years!).
Kabuki Firecracker Copycat – A spicy tuna dip with tomatoes, onion, and cilantro. This popular appetizer is served with crispy wonton chips and it’s easy to make!
Spicy Lemon Garlic Chicken (Chicken Maison Copycat) – Chicken Maison makes the MOST flavorful chicken you’ll ever taste! Packed with bold garlic, zesty lemon, and just the right kick of spice. It’s so juicy, tender, and absolutely addictive!
Dwaeji Galbi – Ham Ji Park Copycat Pork Ribs – Smoky, sweet, and spicy Korean pork ribs inspired by LA’s legendary Ham Ji Park.
Crispy Rice Chicken Strips (Sal-Sal Chicken) – Extra crispy Korean-style chicken strips coated in puffed rice, inspired by a the popular Korean fried chicken chain, Kyochon.
Grapefruit Honey Iced Tea (Starbucks Asia Copycat) – A refreshing, lightly sweet citrus tea only found in Starbucks locations in Asia.
Milk ‘n Berries (Porto’s Tres Leches Copycat) – A light, milky tres leches cake topped with fresh berries, inspired by Porto’s cult classic.
Fish Filet Panini (Okayama Kobo Bakery Copycat) – A crispy fish filet sandwich with Japanese tartar sauce, inspired by my bakery favorite from Okayama Kobo Bakery.
More Crispy chicken recipes
If you tried this Zaab Crispy Chicken or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Zaab Crispy Chicken (Heng Heng Copycat)
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.
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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
