Thai · Dinner
Crispy Southern Thai Fried Chicken
Gai Tod Hat Yai
A Southern Thai Hat Yai-style fried chicken marinated overnight in soy, fish sauce, garlic, white pepper, and coriander root, deep-fried until shatter-crisp golden, plated with crispy fried shallots, sticky rice, and a tangy chilli dipping sauce.
$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
890Calories
38gProtein
62gFat
52gCarbs
8gSugar
2gFiber
1240mgSodium
110mgChol
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Instructions
1
Prep
Pound 16 garlic cloves, 6 coriander roots, and 2 tsp white pepper in a mortar 90 seconds to a coarse paste. Mix with 40ml fish sauce, 40ml soy sauce, and 20g palm sugar in a bowl. Score chicken skin on both pieces twice with a sharp knife, rub marinade thoroughly into meat 60 seconds, cover, and refrigerate minimum 4 hours. Slice 2 red chillies diagonally. Whisk sweet chilli sauce, lime juice, and sliced chillies 30 seconds into a dip.
2
Fry
Heat 1200ml neutral oil in a large deep wok or Dutch oven over medium-high heat 5–6 minutes to 175°C. Pat marinated chicken dry 30 seconds, dredge thoroughly in 60g rice flour coating every surface. Lower both chicken pieces skin-side down, fry 13–14 minutes turning once until surface is deep golden and shatter-crisp, meat fork-tender.
3
Rest and plate
Lift chicken onto wire racks over paper towels 3 minutes until crust firms and fat drains. Plate chicken on a wide platter alongside 300g sticky rice, scatter 60g crispy fried shallots over chicken, and place chilli dip on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 560g (19.8 oz) chicken thigh, bone-in and skin-on
- 16 garlic cloves
- 6 coriander roots
- 2 tsp ground white pepper
- 40ml (2 tbsp + 2 tsp) fish sauce
- 40ml (2 tbsp + 2 tsp) light soy sauce
- 20g (0.7 oz) palm sugar
- 60g (2.1 oz) rice flour
- 60g (2.1 oz) crispy fried shallots
- 60ml (1/4 cup) sweet chilli sauce
- 40ml (2 tbsp + 2 tsp) lime juice
- 2 long red Thai chillies
- 1200ml (5 cup) neutral oil
- 300g (10.6 oz) cooked sticky rice