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Thai Fried Chicken – Hat Yai Style

A delicious and crispy Thai fried chicken recipe that's bursting with flavor, perfect for gatherings and comforting meals.
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Prep Time 3 hours
Cook Time 30 minutes
Total Time 4 hours
Servings: 4 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: Asian, Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lb bone-in, skin-on chicken (drumsticks, thighs, wings) Look for fresh chicken from a reliable source for the best flavor. Organic options work beautifully too.
For the Marinade
  • 5 cloves garlic Fresh garlic is a must; it adds that aromatic depth.
  • 8 stems cilantro, chopped Use more leaves if you're a cilantro lover; it makes a refreshing crunch!
  • 3/4 teaspoon white peppercorns or black White pepper will give a subtle spice; black can offer a bolder kick.
  • 2.5 teaspoon sugar Regular granulated sugar is fine, but palm sugar will elevate the authenticity.
  • 2 tablespoons Thai soy sauce (mushroom or regular) Mushroom soy sauce is rich and adds a lovely umami flavor.
  • 1 tablespoon fish sauce A little goes a long way in bringing out savory notes.
  • 1/2 cup water This helps create the right marinade consistency.
For Coating and Serving
  • 1 cup rice flour Essential for that crispy coating; don't substitute this!
  • Oil for frying canola, peanut, or any neutral oil The right oil is crucial; make sure it has a high smoke point.
  • Fried shallots as needed (store-bought or homemade) They add a delightful crunch and depth of flavor when served on top.
  • Sticky rice as needed (optional, for serving) Traditional accompaniment that complements the dish perfectly.
  • Sweet chili sauce as needed (optional, for dipping) A must-have condiment to bring everything together.

Method
 

Preparation
  1. Start by scoring the thickest part of the meat. This ensures the marinade penetrates deeply, making each bite bursting with flavor.
  2. In a mortar and pestle, pound the white peppercorns until they form a fine paste. Add the garlic and cilantro stems, continuing to pound until well combined.
  3. Stir in the sugar, fish sauce, soy sauce, and water until mixed thoroughly.
  4. Marinate the chicken in this mix for at least 4 hours or, for the best results, overnight in the refrigerator.
Fried Shallots
  1. Slice shallots thinly and season them with a pinch of salt. Let them sit for about 10 minutes to draw out moisture, then pat dry.
  2. Heat oil in a pan until hot and fry the shallots until golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Cooking the Chicken
  1. Heat oil in a wok or large pot to 375°F (190°C).
  2. Dredge your marinated chicken pieces in rice flour until thoroughly coated.
  3. Fry in batches at 300°F (150°C) until golden brown and cooked through, about 10-12 minutes per batch.
  4. Allow the chicken to cool for 5-10 minutes on a cooling rack. This helps maintain its crispiness!

Notes

Monitor the oil temperature closely; too hot will burn the coating before the chicken cooks through. Allow the chicken to soak up the flavors overnight if possible.