This Thai volcano chicken recipe it’s irresistibly crunchy, fried to perfection, and covered in a housemade lava sauce that’s equal parts spicy and flavorful. Serve it with rice and maybe a little extra chili sauce if you dare – perfect for an easy, protein-packed dinner!
Quick Tip: You can make this recipe using this Thai hot sauce (homemade sriracha) or opt for store-bought chili sauce for convenience – it’s just as good!
What is volcanic chicken
Volcano chicken is a spicy Thai dish made with crispy fried chicken covered in a spicy sauce made from chili peppers, garlic and other seasonings. It is known for its intense heat and can be served with rice and extra spicy sauce for added spice.
Spicy Thai Chicken You’ll Love!
One of my readers asked me for this specific recipe, and honestly, I had never even heard of it! So, I did some research and came across a video of a Thai restaurant that served it. I was so surprised when they brought out a whole chicken that was literally on fire! Yes, they set everything on fire right at the guest table!
Now, as much as I love cooking traditional Thai food, setting a whole chicken on fire in my brand new wooden outdoor kitchen didn’t seem like the safest plan. So, to avoid fire hazards (and to make things easier for you!), I decided to go with sliced chicken instead.
The chicken pieces are fried in tempura flour, which creates an incredibly crispy coating. We’ll also make a homemade hot sauce, which we’ll aptly name lava sauce. Once the chicken is fried to perfection, we will cover it with this spicy sauce, giving it that typical volcano effect without setting anything on fire!
It’s a lot less messy, a lot more practical, and still delivers the same delicious, fiery heat we all love. It turned out Surprisingand I’m sure you will love it too!
This recipe is pure comfort food for those who love good things crispy chicken with spices. Trust me, you’ll want to do this as soon as possible!
Take note of the ingredients
Find all the ingredients you need at your local Asian market or Asian grocery store. For detailed measurements, be sure to scroll down to the recipe card at the bottom of this post!
To prepare the chicken
- Protein – In this recipe I opted for chicken breast, but you can easily substitute boneless chicken thighs for a variation.
- Tempura flour – This light and airy flour gives the chicken a perfectly crispy coating when fried.
- Waterfall – Mixed with tempura flour to create a batter that ensures an ultra-crispy texture.
- Rosdee seasoning powder – A popular Thai seasoning that adds a savory, umami touch to chicken. Get it at Amazon.
- Oil – Use a neutral oil with a high smoke point, such as vegetable oil or canola oil.
To prepare the lava sauce
- Chilli powder – Make your own Thai chili flakes or use store-bought red chili flakes.
- Chilli sauce – You can use store bought sauce or try my homemade Thai hot sauce for an even spicier version.
- Waterfall – Used to thin sauce for a smooth, pourable consistency.
- Rosdee seasoning powder
- White pepper powder
- Light soy sauce
- Garlic
- Sugar
Step by step instructions
Preparing volcano chicken is really simple! All it takes is a few simple steps and you’ll be enjoying spicy, crispy chicken in no time.
Step 1: In a large bowl, season the sliced chicken with the rosdee seasoning powder. Then add the tempura flour and ice water, stirring until the chicken is evenly coated. Set aside while you prepare the sauce.
Step 2: In a skillet or saucepan over low heat, combine water, chili sauce, chili powder, garlic, rosdee seasoning powder, white pepper, light soy sauce and sugar. Stir continuously until the sauce thickens and becomes glossy. Adjust the spice level by adding more red pepper flakes, if desired. Once ready, set the sauce aside.
Step 3: Heat the oil in a deep pan to 175°C (350°F). Carefully lower the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until chicken is golden brown and crispy, about 5 to 7 minutes per batch.
Step 4: Once the chicken is crispy, transfer to a paper towel-lined plate with a slotted spoon or strainer to remove excess oil.
Step 5: Stack the chicken to form a volcano, drizzle the lava sauce and serve immediately. Enjoy over steamed rice or crispy lettuce, with a salad or fresh vegetables, in lettuce wraps or toss chicken with noodles.
Important notes on the recipe
- Watch the oil temperature: For perfectly crispy chicken, make sure the oil is heated to around 180°C before frying.
- Serve immediately: Once the chicken is coated in sauce, it’s best to enjoy it immediately to maintain that crunchy texture!
- Adjust the spices: You can easily change the heat level by adding more or less chili sauce and chili flakes to suit your taste.
- Not gluten-free: This recipe includes tempura flour and soy sauce, which contain gluten.
- Other lava sauce: Feel free to double or triple the ingredients if you want extra red sauce to coat the chicken!
Here’s how to store leftovers
This dish is best enjoyed fresh. Saving leftovers will make the fried chicken a little mushy, especially once it’s coated in the volcano chicken sauce.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Heating: To reheat and restore some crunch, use an oven or air fryer at 350°F for about 5-7 minutes. Keep in mind that the texture won’t be as crispy as when it’s freshly made!
Here are more Thai chicken recipes to try!
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Thai volcano chicken recipe
This easy Thai Lava Chicken recipe is quick, crispy, and covered in a spicy hot sauce. A perfect choice for a bold and fiery rice dinner!
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In a large bowl, season the sliced chicken with half the rosdee seasoning powder. Then add the tempura flour and ice water, stirring until the chicken is evenly coated. Set aside while you prepare the sauce.
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In a skillet or saucepan over low heat, combine water, chili sauce, chili powder, garlic, remaining rosdee seasoning powder, white pepper, light soy sauce and sugar. Stir continuously until the sauce thickens and becomes glossy. Adjust the spice level by adding more red pepper flakes, if desired. Once ready, set the sauce aside.
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Heat the oil in a deep pan to 175°C (350°F). Carefully lower the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until chicken is golden brown and crispy, about 5 to 7 minutes per batch.
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Once the chicken is crispy, transfer to a paper towel-lined plate with a slotted spoon or strainer to remove excess oil.
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Stack the chicken to form a volcano, drizzle the lava sauce and serve immediately. Enjoy it over steamed rice or crispy lettuce, with a salad or fresh vegetables, in lettuce wraps or toss chicken with noodles.
- Use the nutrition facts sheet in this recipe as a guideline.
- Rosdee seasoning powder – A popular Thai seasoning that adds a savory, umami touch to chicken. Get it at Amazon.
Calories: 458kcal | Carbohydrates: 33G | Protein: 4G | Fat: 36G | Saturated fat: 3G | Polyunsaturated fats: 10G | Monounsaturated fats: 22G | Trans fats: 0.1G | Sodium: 1896mg | Potassium: 418mg | Fiber: 3G | Sugar: 26G | Vitamin A: 993UI | Vitamin C: 16mg | Soccer: 29mg | Iron: 1mg
