Is Hat Yai chicken gluten-free?

No. Oyster sauce and sweet soy sauce used in my Hat Yai recipe are not gluten-free.

Can I use chicken breast for this Thai fried chicken?

It's best to use chicken with skin and bones for authentic flavors. The chicken skin gives the signature crispy texture and flavors that Thai Hat Yai chicken is known for.

Can I bake Hat Yai chicken?

While you can bake it, you'll miss out on the authentic Thai experience of the crispy texture and flavors of traditional deep-frying.

Can I air-fry Thai fried chicken?

Air frying is an option, but it may not achieve the same texture and flavor as traditional deep-frying. In the traditional Thai cuisine, Hat Yai chicken is deep fried.

How many calories are in Thai fried chicken?

The calories are high since the chicken is deep fried, but eating it in moderation and paired with a salad helps balance the meal.

How do you say fried chicken in Thailand?

Fried chicken in Thailand is called "gai tod."

Thai Fried Chicken Hat Yai

Name: Thai Fried Chicken Hat Yai
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Thai
Ingredients: 3 pounds chicken thighs, legs, drumsticks or wings, skin on and bones in; 1 cup rice flour; 1/3 cilantro stems or 5 cilantro roots; 6 cloves garlic; 1 1/2 teaspoon whole white pepper; 3 tablespoons oyster sauce; 1 tablespoon fish sauce; 1 1/2 tablespoons sweet dark soy sauce; 1 1/2 tablespoons sugar; 1/2 cup water. Divided; 4 ounces shallot, sliced into thin circular shapes; Oil. Neutral oil for deep frying

Description

This Thai Fried Chicken Hat Yai is a delicious and crispy chicken dish for any occasion. Enjoy the extra crunch and flavor with every bite!

Ingredients

Scale

3 pounds chicken thighs, legs, drumsticks or wings, skin on and bones in
1 cup rice flour
1/3 cilantro stems or 5 cilantro roots
6 cloves garlic
1 1/2 teaspoon whole white pepper
3 tablespoons oyster sauce
1 tablespoon fish sauce
1 1/2 tablespoons sweet dark soy sauce
1 1/2 tablespoons sugar
1/2 cup water. Divided
4 ounces shallot, sliced into thin circular shapes
Oil. Neutral oil for deep frying

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Instructions

1. Make the paste with cilantro, garlic, and white pepper in a mortar and pestle and pound it together until a rough paste forms.

2. Combine the marinade ingredients using oyster sauce, fish sauce, sweet dark soy sauce, sugar, and 1/4 of the water into the mortar and pestle with the paste. Use the pestle to swirl the ingredients together until the sugar dissolves.

3. Add the chicken in a large bowl, container, or ziplock bag, then pour the marinade sauce over the meat. Rub the sauce well over the pieces. Marinate the chicken for 30 minutes at room temperature or up to 5 hours in the fridge. Rotate the chicken in the marinating sauce at least once for all sides to get the sauce.

4. Fry sliced shallots on medium heat until golden brown. Remove using a slotted spoon or wire mesh strainer. Placed the fried shallot over a paper towel-lined plate to absorb extra oil.

5. Take the chicken out of the fridge and let it chill for 20 minutes. Gradually sprinkle flour and rub it in until it's all mixed in. Add the remaining water slowly in with the flour as well. Use the marinade to help blend the flour. Keep going until the chicken is coated in a thick, but not dry, flour texture. Kitchen gloves will make this step easier.

6. Heat the oil on medium-high heat. Add the chicken pieces to the hot oil once hot. Work in batches; for best results, don't overcrowd your pan. Fry anywhere from 6-12 minutes, depending on the size of your chicken. Use a meat thermometer to cook the chicken through. Cook to a minimum temperature of 165 °F (74 °C).

7. Remove the cooked chicken to a rack or a dried paper towel platter. Sprinkle a generous amount of the fried shallot over the chicken and serve with Thai sticky rice. Enjoy!

Notes

To make the paste, use a spice grinder. A small food processor will not work as it is too big for the small amount of the paste we make.
Make sure your chicken is cooked through by using a meat thermometer. Slice your shallot thinly and evenly to ensure even cooking.
Fry the chicken in batches to maintain the oil temperature.
Sprinkle fried shallots generously over the cooked chicken for added flavor and texture.
Some recipes use coriander seeds and cumin to add a little spice kick. The chicken is already tasty without them, and to keep it simple like the recipe on the street of Thailand.
For your home-cook versions, feel free to add some to your recipe. Get creative and try different spices next time you make this recipe!

Prep Time: 15
Cook Time: 15
Category: chicken recipes
Method: deep frying
Cuisine: Thai