This Easy Thai Chicken Liver Fry Recipe It prepares in just 20 minutes, making it perfect for a quick and tasty weeknight dinner. With a flavorful, slightly sweet sauce and customizable spices, it’s a delicious choice for busy nights when you want something different!
Tip: Don’t miss these reader-favorite chicken fries! Try the gai pad med mamuang with cashews, basil chicken and gai pad prik pao with chili paste.
A quick and easy stir-fry
What’s great about this recipe? You can change the proteins as you like! Use chicken, pork or beef liver, or choose sliced chicken legs, turkey or even shrimp.
Liver may not be the first thing you think of for a quick stir-fry, but believe me, this dish will surprise you. The sauce ties it all together with its perfect mix of salty and slightly sweet flavors, making the liver tender and flavorful in every bite.
The real charm of this recipe is its simplicity. A few fresh ingredients and a hot pan are all you need to create something truly satisfying.
Serve it with rice to soak up the sauce or pair it with stir-fried vegetables for a lighter option. Either way, it’s packed with flavor and is sure to become a favorite.
Try it – it’s quick, easy and so much better than you’d expect from such a simple recipe. Sometimes, the simple things really are the best, right?
Take note of the ingredients
Everything you need is available at your local Asian grocery store or Asian market. For exact measurements, refer to the recipe card below!
- Chicken liver – You can replace with pork liver or other types of liver according to your preference.
- Prik who makes chili pepper – These are large, mild Thai chili peppers (red and green) that add vibrant color and gentle heat; you can replace them with peppers or several large chili peppers.
- Onion
- Garlic
- Rosdee seasoning powder – A mix of powdered Thai seasonings that enhances the savory taste; you can substitute chicken broth powder if not available.
- Light soy sauce – A lighter, less salty soy sauce commonly used for seasoning without overpowering the dish; avoid using dark soy sauce for this recipe.
- Oyster sauce – A flavorful sauce made from oyster juices, salt and sugar, commonly used in Thai cuisine for its rich, umami flavor.
- Sugar – I used natural cane sugar, but white sugar is also fine: use what you have on hand!
- Oil – Use a neutral cooking oil such as vegetable, canola or sunflower oil.
How to fry chicken liver
Step 1: Heat the oil in a pan over medium heat. Add the minced garlic and sauté until golden and fragrant.
Step 2: Add the sliced chicken liver to the pan and sauté until almost cooked through, about 2-3 minutes.
Step 3: Pour in all the sauces and seasonings (light soy sauce, oyster sauce, sugar and rosdee seasoning powder), stirring well to evenly coat the liver.
Step 4: Add the onion and chilies (or bell peppers). Cook until the vegetables have softened to your liking. Serve hot with jasmine rice or sticky rice. Enjoy!
Tips for frying liver
- Don’t overcrowd the pan: Work in batches if necessary. Too much liver in the pan will lower the heat, preventing good browning.
- Remove excess moisture: Pat the liver dry with a paper towel to remove excess moisture. This helps it brown without steaming.
- Balance the flavors: When cooking Thai food, always taste and adjust the levels of sweetness, saltiness or spice at the end for a perfectly balanced dish.
- Cook quickly: Fry the liver over high heat for a few minutes: overcooking makes it tough and rubbery.
How to store and reheat leftovers
- Storage: Allow the sauce to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 2 days.
- Heating: Heat a non-stick pan over medium heat with a little oil to prevent sticking. Stir gently until thoroughly heated. Reheat until hot to keep the liver tender and prevent it from drying out.
- Go ahead: To save even more time, you can prepare the ingredients in advance: slice the liver, chop the vegetables and mix the sauces. Store everything in separate airtight containers in the fridge, and when it’s time to cook, add everything to the pan for quick and easy stir-frying!
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Thai Chicken Liver Stir Fry Recipe
Try this Thai stir-fried chicken liver recipe! Quick and easy, ready in 20 minutes, with spices and proteins customizable to your tastes.
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Heat the oil in a pan over medium heat. Add the chopped garlic and sauté until golden and fragrant.
2 tablespoons of oil, 3 cloves of garlic
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Add the sliced chicken liver to the pan and sauté until almost cooked through, about 2-3 minutes.
200 g of chicken liver
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Pour in all the sauces and seasonings (light soy sauce, oyster sauce, sugar and rosdee seasoning powder), stirring well to evenly coat the liver.
1 tablespoon light soy sauce, 1.5 tablespoons oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon rosdee seasoning powder
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Add the onion and chilies (or bell peppers). Cook until the vegetables have softened to your liking. Serve hot with jasmine rice or sticky rice. Enjoy!
1/2 onion, prik whoever makes chili peppers
- Use the nutrition facts sheet in this recipe as a guideline.
- Prik who makes chili pepper – These are large, mild Thai chili peppers (red and green) that add vibrant color and gentle heat; you can replace them with peppers or several large chili peppers.
Calories: 284kcal | Carbohydrates: 10G | Protein: 19G | Fat: 19G | Saturated fat: 3G | Polyunsaturated fats: 5G | Monounsaturated fats: 10G | Trans fats: 0.1G | Cholesterol: 345mg | Sodium: 944mg | Potassium: 330mg | Fiber: 1G | Sugar: 3G | Vitamin A: 11100UI | Vitamin C: 21mg | Soccer: 48mg | Iron: 10mg
