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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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