Recipes

Hat Yai Fried Chicken

Gai Tod Hat Yai

Garlic and coriander root marinated chicken wings battered in their own marinade and deep-fried

Prep

20 min

Cook

10 min

Serves

4

Heat

mild

What sets Hat Yai chicken apart from other fried chicken is the marinade doing double duty: the same garlicky, peppery mixture that flavors the meat also becomes the batter once rice flour is worked in by hand. That double use of the marinade is what gives the coating its dark color and sweet-savory edge as it fries. Crispy fried shallots aren't an optional topping here — they're considered essential, adding a sweet crunch that plays off the rich, dark chicken and pairs naturally with a mound of warm sticky rice on the side.

Ingredients

• 1 lb Chicken wings
• 3-4 Garlic cloves
• 2 Coriander root (cut into small pieces)
• 1/4 teaspoon Black peppercorns
• 1/4 teaspoon White peppercorns
• 2 3/4 teaspoons Sugar
• 1/2 teaspoon Salt
• 1 3/4 tablespoons Light soy sauce
• 3/4 teaspoon Dark sweet soy sauce
• 1/2 cup + 1 tablespoon Rice flour (for the batter)
• 1/4 cup + 2 teaspoons Water (as needed for marinating and the batter)
• 1/2 cup + 1 tablespoon Red shallots (sliced thin and even)
• 1 1/8 cups Glutinous rice (for sticky rice, soaked)
• 3-4 cups Vegetable oil (for deep frying)

Directions

1. Soak the glutinous rice in water for about 5 hours, or start it a day ahead. Slice the shallots thin and even, then lay them out to dry slightly for about 30 minutes (a warm oven or sunny spot works).
2. Grind the black and white peppercorns in a mortar and pestle until roughly ground. Add the coriander root and continue grinding, then add the garlic and grind everything into a rough paste.
3. Mix the paste with the light soy sauce, dark sweet soy sauce, sugar, and salt in a bowl until the sugar dissolves. Combine with the chicken in a sealed bag, adding a splash of water if needed so the chicken is well coated. Marinate for 2 to 3 hours.
4. About an hour before frying, drain and rinse the soaked rice, place it in a cheesecloth bag, and steam over boiling water (not touching the rice) for 30 to 45 minutes, turning occasionally, until translucent and sticky.
5. Heat the oil to about 250F/120C in a deep pot. Fry the shallots, stirring often, until golden brown, about 2 minutes. Remove and drain.
6. Pour the marinated chicken into a bowl. Mix in the rice flour a little at a time by hand until the batter is about the thickness of pancake batter.
7. Heat the oil to exactly 350F/175C. Fry the chicken in small batches so the oil temperature doesn't drop, for about 7 to 8 minutes (longer for larger pieces), until the coating is dark brown.
8. Drain on a wire rack and let cool for at least 20 minutes before serving.
9. Serve on a shared platter with a generous pile of sticky rice, topped with the crispy fried shallots.

Notes

Keep the frying oil at a steady 350F/175C and fry in small batches — crowding the pot drops the temperature and leaves the coating greasy instead of crisp.

Substitutions

Chicken thighs or drumsticks can replace wings, though they'll need a longer fry time. Jasmine rice can stand in if sticky rice isn't available, though it won't have the same traditional pairing.