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Thai Fried Chicken – Hat Yai Style

This Thai Fried Chicken – Hat Yai Style features a unique marination process with fresh herbs and spices, resulting in juicy, flavorful chicken coated in a crispy crust.
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Prep Time 4 hours 30 minutes
Cook Time 30 minutes
Total Time 5 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 lb bone-in, skin-on chicken (drumsticks, thighs, and wings preferred) for crunchy bits and juicy meat
  • 5 cloves garlic crushed to release those delightful aromatic oils
  • 8 stems cilantro, chopped fresh herbs enhance the overall flavor
  • 0.75 teaspoon white peppercorns (or black) brings subtle heat without overwhelming the palate
  • 2.5 teaspoon sugar balances the savory and spicy flavors
  • 2 tablespoon Thai soy sauce for that umami depth
  • 1 tablespoon fish sauce adds a complex salty flavor
  • 0.5 cup water to create a flavorful marinade
For the Coating and Frying
  • 1 cup rice flour essential for that crispy crust
  • Oil for frying (canola, peanut, or other neutral-flavored vegetable oil) choose one that can withstand high heat
  • Fried shallots (store bought or homemade) crispy garnish for added flavor
  • Sticky rice (optional, for serving) pairs perfectly with the fried chicken
  • Sweet chili sauce (optional, for dipping) for an extra sweet and spicy kick

Method
 

Preparation
  1. Score the chicken drumsticks about 1 cm deep on either side to help the marinade penetrate. For thighs, trim excess skin and make a 1 cm incision on either side of the bone.
  2. Pound the white peppercorns until fine. Add in the garlic and cilantro stems, pounding them into a smooth paste. Mix in the sugar, fish sauce, soy sauce, and water to create the marinade.
  3. Place the chicken in a bowl and pour the marinade over it. Make sure all pieces are well coated. Cover and marinate for at least 4 hours, or better yet, overnight in the refrigerator for maximum flavor.
Cooking
  1. Slice the shallots into 2mm thick pieces and toss with a pinch of salt. Let them sit for about 10 minutes to draw out moisture. Pat them dry on paper towels and fry in hot oil until golden and crisp. Set aside on paper towels to absorb excess oil.
  2. Heat oil in a deep pan to 375°F (190°C). Carefully coat the marinated chicken in rice flour, shaking off excess flour. Fry in batches to give each piece room. Maintain the oil temperature at around 300°F (150°C) while frying, ensuring the chicken reaches a safe internal temperature (165°F) before removing it to cool on a wire rack.
Serving
  1. Let the chicken cool briefly before serving it with sticky rice and fried shallots for a delightful dining experience.

Notes

For optimal texture, keep oil temperature consistent while frying. Store leftover chicken in an airtight container; it keeps well in the fridge for up to 3 days.