Tom Yum Paste is a versatile seasoning. I use it for fried rice and pasta dishes such as ‘Fiery Tom Yum Kung Spaghetti’. It can be an instant marinade for fried chicken. Tom Yum Paste is already salted, depending on the amount of the paste that you use, you have to reduce the amount of Fish Sauce, which is also very salty.


2 Servings


300g Chicken Thigh OR Breast Fillets
2 tablespoons Potato Starch Flour
2 tablespoons Plain Flour
Oil for frying


1 clove Garlic *grated
1 tablespoon Tom Yum Paste *add more if you like it more spicy
1/2 tablespoon Fish Sauce
1/2 tablespoon Lemon Juice

  1. In a bowl, combine all the marinade ingredients. Cut Chicken Fillets into 3-4cm size pieces and add to the marinade, massage, and set aside for 15 minutes at the room temperature.
  2. In a separate bowl, combine Potato Starch Flour and Plain Flour. Coat the chicken pieces with the flour mixture.
  3. Heat Oil, deep enough to cover chicken, to 170ºC and cook chicken until golden. Take them out and lay them on a rack to drain the oil.
  4. Serve with freshly cooked rice and salad.