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Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Nat Thaipun📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●frying pan
- ●pan
- ●bowl
- ●mixing bowl
- ●saucepan
- ●wooden spoon
📝 Preparation Steps
1
Prepare the Marinade
2
In a dry frying pan, toast 1 Tbsp. coriander seeds, 1 Tbsp. cumin seeds, and 1 tsp. white peppercorns over a medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
. coriander seeds1 Tbsp(6 oz./1 cup) rice flour175 g. cumin seeds1 Tbsp. white peppercorns1 tsp
3
In a mixing bowl, combine the ground spices with 4 garlic cloves, crushed, 1 Tbsp. fish sauce, 1 Tbsp. soy sauce, 2 tsp. sugar, and 2 Tbsp. coconut milk. Stir well. Add 4 chicken drumsticks or thighs on the bone to the marinade, ensuring they are fully coated. Cover and marinate in the fridge for at least ⏱️ 2 hours or preferably overnight.
. fish sauce1 Tbsp(6 oz./1 cup) rice flour175 g. soy sauce1 Tbsp. sugar2 tsp. coconut milk2 Tbspchicken drumsticks or thighs on the bone4
4
Prepare the Chicken for Frying
5
When you are ready to cook, combine 175 g (6 oz./1 cup) rice flour and 1 tsp. baking powder in a separate bowl. Remove the chicken from the marinade and let any excess drip off. Dredge the chicken in the flour mixture, ensuring each piece is fully coated.
(6 oz./1 cup) rice flour175 g. baking powder1 tsp
6
Fry the Chicken
7
Heat enough vegetable oil in a deep saucepan or wok to fully submerge the chicken to 180°C (360°F). (If you don’t have a thermometer, dip the end of a chopstick or wooden spoon in the oil. If the oil sizzles around it, it’s ready.) Fry the chicken in batches for 12–⏱️ 15 minutes, turning occasionally, until it is golden brown and cooked through. Remove from the oil and drain on paper towel.
(6 oz./1 cup) rice flour175 gVegetable oil, for frying
8
Serve
9
Serve the fried chicken hot topped with crispy fried shallots and with sticky rice and your choice of dipping sauces, such as sriracha or Nam jim gai (sweet chilli sauce).
(6 oz./1 cup) rice flour175 gCrispy fried shallots (optional)Sticky rice
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