I opted for chicken breasts in this Chicken Pakoray recipe because they hold their shape better and are easier to slice/dice into equal-sized pieces (meaning they cook at the same rate). However, you could definitely use chicken thighs - they are even more moist and tender, but can be a little trickier to get into equal-sized pieces. The batter is also delicious for coating juicy prawns, turning them into crispy, crunchy Prawn Pakoray. Answer