This Thai volcano chicken recipe is irresistibly crispy, fried to perfection, and coated in a homemade lava sauce that’s equal parts spicy and savory. Serve it with rice and maybe a little extra chili sauce if you dare—perfect for an easy, protein-rich dinner!
Quick tip: You can prepare 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 volcano chicken
Volcano chicken is a spicy Thai dish made of crispy fried chicken coated in a hot sauce made with chili, garlic, and other seasonings. It’s 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 for this specific recipe, and honestly, I had never even heard of it! So, I did some searching and stumbled upon a video of a Thai restaurant that served it. I was so surprised when they brought out a whole chicken literally on fire! Yep, they set the entire thing ablaze right at the guests’ 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 sound like the safest plan. So, to avoid any fire risks (and to keep things easy 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 be making a homemade spicy sauce, which we fittingly call sauce lava. Once the chicken is fried to perfection, we’ll coat it in this fiery sauce, giving it that signature volcano effect without actually setting anything on fire!
It’s way less messy, way more practical, and still delivers that same delicious, fiery heat we all love. It turned out amazingand I am sure you will love it too!
This recipe is pure comfort food for anyone who loves good crispy chicken with spice. Trust me, you’ll want to make this ASAP!
Ingredient Notes
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!
For preparing the chicken
- Protein – I opted for chicken breast in this recipe, but you can easily swap in boneless chicken thighs for a variation.
- Tempura flour – This light, airy flour gives the chicken a perfectly crispy coating when fried.
- Water – 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 boost to the chicken. Get it at Amazon.
- Oil – Use a neutral oil with high smoke point, like vegetable oil or canola oil.
For making lava sauce
- Chili powder – Make your own Thai chili flakes or use store-bought red pepper flakes.
- Chile sauce – You can use store-bought sauce, or try my homemade Thai hot sauce for an even spicier version.
- Water – Used to thin out the sauce for a smooth, pourable consistency.
- Rosdee seasoning powder
- White pepper powder
- Light soy sauce
- Garlic
- Sugar
Step-by-step instructions
Making volcano chicken is really easy! Just a few simple steps and you’ll be enjoying spicy crispy chicken in no time.
Step 1: In a large mixing bowl, toss the sliced chicken with the rosdee seasoning powder. Then, add the tempura flour and ice-cold water, mixing until the chicken is evenly coated. Set aside while you prepare the sauce.
Step 2: In a pan or small pot 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 turns glossy. Adjust the spice level by adding more chili flakes if desired. Once ready, set the sauce aside.
Step 3: Heat oil in a deep pan to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until the chicken is golden brown and crispy, about 5–7 minutes per batch.
Step 4: Once the chicken is crispy, use a slotted spoon or wire strainer to transfer it to a plate lined with paper towels to drain any excess oil.
Step 5: Stack the chicken to form a volcano, drizzle lava sauce over the top, and serve immediately. Enjoy atop steamed rice or crisp lettuce, with a salad or fresh vegetables, in lettuce wraps, or toss the chicken with noodles.
Important recipe notes
- Watch the oil temperature: For perfectly crispy chicken, ensure your oil is heated to around 350°F before frying.
- Serve right away: Once the chicken is coated in the sauce, it’s best enjoyed immediately to keep that crispy texture!
- Adjust the spice: You can easily tweak 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.
- More lava sauce: Feel free to double or triple the ingredients if you want extra red sauce for coating the chicken!
Here’s how to store leftovers
This dish is best enjoyed fresh. Storing leftovers will make the fried chicken a bit mushy, especially once it’s coated in the volcano chicken sauce.
- Storing: Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat and restore some of the crispiness, use an oven or air fryer at 375°F for about 5–7 minutes. Be mindful that the texture won’t be as crispy as when freshly made!
Here are more Thai chicken recipes to try!
Loved reading this Thai volcano chicken recipe? Please make my day by dropping a star rating and/or a comment below! Follow me on social media: Facebook, Instagramand Pinterest.
Thai Volcano Chicken Recipe
This easy Thai lava chicken recipe is quick, crispy, and coated in a spicy hot sauce. A perfect choice for a bold and fiery dinner with rice!
-
In a large mixing bowl, toss the sliced chicken with half of the rosdee seasoning powder. Then, add the tempura flour and ice-cold water, mixing until the chicken is evenly coated. Set aside while you prepare the sauce.
-
In a pan or small pot over low heat, combine water, chili sauce, chili powder, garlic, the remaining rosdee seasoning powder, white pepper, light soy sauce, and sugar. Stir continuously until the sauce thickens and turns glossy. Adjust the spice level by adding more chili flakes if desired. Once ready, set the sauce aside.
-
Heat oil in a deep pan to 350°F (175°C). Carefully drop the coated chicken pieces into the hot oil one at a time to prevent them from sticking. Fry until the chicken is golden brown and crispy, about 5–7 minutes per batch.
-
Once the chicken is crispy, use a slotted spoon or wire strainer to transfer it to a plate lined with paper towels to drain any excess oil.
-
Stack the chicken to form a volcano, drizzle lava sauce over the top, and serve immediately. Enjoy atop steamed rice or crisp lettuce, with a salad or fresh vegetables, in lettuce wraps, or toss the chicken with noodles.
- Use the nutrition card in this recipe as a guideline.
- Rosdee seasoning powder – A popular Thai seasoning that adds a savory, umami boost to the chicken. Get it at Amazon.
Calories: 458kcal | Carbohydrates: 33g | Protein: 4g | Fat: 36g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Sodium: 1896mg | Potassium: 418mg | Fiber: 3g | Sugar: 26g | Vitamin A: 993IU | Vitamin C: 16mg | Calcium: 29mg | Iron: 1mg