ไก่มูสทอด

Origin

Kai moo tod is a dish inspired by Western cooking techniques but adapted to suit Thai tastes, especially popular in major cities like Bangkok and Chiang Mai. It gained popularity starting in the 1980s and became a favorite appetizer in contemporary Thai restaurants.

Appearance and Taste

Kai moo tod features a round shape with a crispy exterior and a smooth, creamy interior resembling mousse. The flavor is well-balanced, offering a rich aroma of chicken combined with coconut milk and spices. It’s not overly spicy but delivers a satisfying, comforting taste.

Ingredients

Ground chicken, eggs, milk, cornstarch, coconut milk, garlic, black pepper, fish sauce, and salt

Serving Suggestion

Enjoy with seafood dipping sauce or nam jim jaew to enhance flavor, or serve as an appetizer with cold beer. For optimal texture, eat immediately after frying to experience both crispiness and creaminess.

Want your menu to have descriptions like this?

Create Multilingual Menu Free →