Hat Yai Fried Chicken (Thai Fried Chicken)
ID: eb5cc457...
Hat Yai Fried Chicken is a legendary southern Thai street food classic famous for its deeply flavorful herbal marinade, ultra-crispy gluten-free rice flour crust, and signature topping of crispy sweet fried shallots.
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🍳 Cooking Flow
Pound peppercorns, garlic, cilantro roots, sugar, soy sauce, fish sauce, and water to make the marinade. → Score the chicken pieces, pour the marinade over them, and marinate for at least 4 hours. → Slice, salt, dry, and fry shallots on low heat until crispy and golden brown. → Mix rice flour directly into the marinated chicken to create a light batter. → Deep-fry the chicken at 300°F (150°C) until the internal temperature reaches 175°F (80°C), then top with the fried shallots.
Cooking Steps
Brief Cooking Order
Pound peppercorns, garlic, cilantro roots, sugar, soy sauce, fish sauce, and water to make the marinade. → Score the chicken pieces, pour the marinade over them, and marinate for at least 4 hours. → Slice, salt, dry, and fry shallots on low heat until crispy and golden brown. → Mix rice flour directly into the marinated chicken to create a light batter. → Deep-fry the chicken at 300°F (150°C) until the internal temperature reaches 175°F (80°C), then top with the fried shallots.
Introduction
Hat Yai Fried Chicken is a legendary southern Thai street food classic famous for its deeply flavorful herbal marinade, ultra-crispy gluten-free rice flour crust, and signature topping of crispy sweet fried shallots.
Step 1
Grind the white peppercorns in a mortar and pestle until fine. Add the garlic and cilantro stems or roots, and pound them together into a fine paste.
Step 2
Add sugar to the paste and continue grinding to help break down the herbs further.
Step 3
Stir in the Thai soy sauce, fish sauce, and water to complete the marinade and brine mixture.
Step 4
Prep the chicken parts by scoring the thickest parts of the drumsticks on both sides and cutting along the bones of the thighs to ensure even and faster cooking.
Step 5
Place the prepped chicken in a mixing bowl, pour the marinade over it, and marinate in the refrigerator for at least 4 hours or overnight, flipping the chicken pieces halfway through.
Ingredients List
Important Notes
Scoring the thick parts of the chicken and cutting beside the thigh bones helps the marinade penetrate better and ensures the chicken cooks evenly without burning the crust.
Adding water to the marinade turns it into a brine, making the chicken incredibly juicy on the inside.
Using rice flour instead of all-purpose flour creates a lighter, crispier crust that stays crunchy longer and is naturally gluten-free.
Always fry shallots on low heat and remove them slightly before they reach your desired color, as they will continue to darken and crisp up after being removed from the oil.
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