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Thai Fried Chicken – Hat Yai Style

A delicious Thai Fried Chicken recipe characterized by its crispy coating and flavorful marinade of garlic, cilantro, and sweetness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb bone-in, skin-on chicken (drumsticks, thighs, and wings preferred) Look for fresh chicken with a vibrant color and minimal excess fat.
  • 5 cloves garlic Fresh is best for maximum flavor.
  • 8 stems cilantro, chopped Use both leaves and stems for flavor.
  • 3/4 teaspoon white peppercorns or black White pepper adds a nice zing, black is milder.
  • 2.5 teaspoon sugar Adjust to taste for balancing flavors.
  • 2 tablespoon Thai soy sauce Look for this in Asian grocery stores.
  • 1 tablespoon fish sauce Can substitute with soy sauce for a vegetarian option.
  • 1/2 cup water Helps brine the chicken and keep it juicy.
  • 1 cup rice flour Provides a light and crispy coating.
  • as needed none oil for frying (canola, peanut, or any neutral-flavored vegetable oil) Enough to submerge the chicken.
  • as needed none fried shallots (store-bought or homemade) For garnish.
  • as needed none sticky rice (optional for serving) A perfect side dish.
  • as needed none sweet chili sauce (optional for dipping) Adds a sweet and spicy touch.

Method
 

Preparation
  1. Start by scoring the drumsticks or making incisions in the thighs for better marination.
  2. Pound the white peppercorns into a fine paste, then add garlic and chopped cilantro to create a fragrant paste.
  3. Mix in the sugar, fish sauce, soy sauce, and water. Pour this mixture over the chicken in a zip-top bag or bowl and marinate for at least 4 hours (overnight is preferred).
Fried Shallots
  1. Thinly slice the shallots, mix with a bit of salt, and let sit for 10 minutes to draw out moisture. Rinse and dry for crispy frying.
Cooking
  1. Heat oil in a deep pan or wok to 375°F. Adjust temperature to maintain around 300°F while frying.
  2. Add the marinated chicken pieces to the hot oil in batches. Fry until golden brown for about 10-12 minutes, ensuring an internal temperature of 165°F.
Serving
  1. Allow chicken to cool on a rack, serve with sticky rice and sprinkle with fried shallots.

Notes

For best results, let the chicken sit at room temperature for about 30 minutes before cooking. Use Thai brands for soy sauce and fish sauce for enhanced flavor.