Discover the ultimate southern Thai fried chicken recipe inspired by Hat Yai! This easy-to-follow recipe brings the authentic flavors of Thailand right to your kitchen, with a deliciously seasoned marinade and a perfectly balanced sweet and sour dipping sauce. Crispy on the outside, tender on the inside—this fried chicken will quickly become a favorite. Give it a try today!
Ingredients
Meat
- • 50 oz Chicken
Produce
- • 2 Coriander, root
- • 4 cloves Garlic
- • 2 Shallots, slices thin
Condiments
- • 1 tbsp Fish sauce
Baking & Spices
- • 1 tsp Coriander seeds, roasted
- • 1/2 tbsp Palm sugar
- • 1 tsp Peppercorns, black roasted
- • 1 tsp Salt
- • 6 tbsp Tempura flour
Oils & Vinegars
- • 1 Oil
Nuts & Seeds
- • 1 tsp Cumin seeds, roasted
Liquids
- • 1 cup Water
Instructions:
- Marinate the Chicken
In a large bowl, mix fish sauce, soy sauce, sugar, salt, black pepper, minced garlic, and coriander root or ground coriander. Add the chicken pieces, coating them thoroughly in the marinade. Cover and refrigerate for at least 1 hour (or up to overnight for best flavor). - Prepare the Flour Coating
Place rice flour in a shallow dish. Take each piece of marinated chicken and lightly coat it in the flour, shaking off any excess. - Fry the Shallots
In a large skillet or deep pan, heat oil over medium heat. Add sliced shallots and fry until golden and crispy. Remove and drain on paper towels, setting aside for garnish. - Fry the Chicken
In the same oil (adding more if needed), heat to medium-high. Carefully add the chicken pieces and fry for 8-10 minutes, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. - Prepare the Dipping Sauce (optional)
In a small saucepan, combine sugar, vinegar, water, fish sauce, and chili slices. Simmer over low heat, stirring until sugar dissolves. Let cool before serving. - Serve
Place fried chicken on a serving plate, garnish with crispy shallots, and serve with the dipping sauce. Enjoy your Hat Yai fried chicken, Thai-style!
