Hat Yai Fried Chicken
This Thai fried chicken recipe is popular at street food vendor location throughout Thailand, but it is originally from Hat Yai in the southern part of the country. While the recipe varies from chef to chef, the one thing that is always included are the crispy fried shallots. We marinate ours in a dark and rich seasoning made with lots of garlic, coriander root, peppercorns, soy sauce, dark sweet soy sauce, sugar, and salt, then we use the marinade to make a thick batter for the chicken. It fries up dark and crispy, with sweet and peppery undertones. As popular as KFC is in Thailand, nothing beats a couple of pieces of Hat Yai chicken with some freshly cooked sticky rice, topped with these savory little fried shallots.
Yield: 6 - 8 servings
Prep time: 20 Minutes
Cooking time: 10 Minutes
Ready in: 30 Minutes
- 1 1/2 - 2 Pounds Chicken Wings
- 6 cloves Garlic
- 2 - 3 Coriander Root
- 1/2 teaspoon Black Peppercorns
- 1/2 teaspoon White Peppercorns
- 1 1/2 Tablespoons Sugar
- 1 teaspoon Salt
- 3 Tablespoons Light Soy Sauce
- 1 1/2 teaspoon Dark Sweet Soy Sauce
- 1 Cup Rice Flour
(more or less, as needed)
- 1/2 Cup Water
- 1 Cup Red Shallots
(1 cup thinly sliced shallots)
- 2 Cups Glutinous Rice
(if making the sticky rice)
- 1 1/2 liters Vegetable Oil
1) Grind the coriander root, garlic, and white and black peppercorns with a mortar and pestle until a rough paste is made. Stir in the sugar, salt, light and dark soy sauces, and 1/4 cup of water. Stir until the sugar dissolves.
2) Put the marinade in a large zip lock bag with the chicken and marinate for 2 - 3 hours at room temperature.
3) After marinating, mix rice flour into the chicken and marinade until you have a thick batter.
4) Heat the oil in a deep pot and fry the chicken for about 7 minutes, a few pieces at a time. Serve with sticky rice and crispy fried shallots.
For more detailed information and a free video lesson, visit this web page: ThaiCookbook.tv/?rid=87