Thai Fried Chicken Hat Yai
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!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 3 lb chicken thighs, legs, drumsticks or wings, skin on and bones in
- 1 cup rice flour
- 1/3 cilantro stems or 5 cilantro roots
- 6 clove garlic
- 1+1/2 tsp whole white pepper
- 3 tbsp oyster sauce
- 1 tbsp fish sauce
- 1+1/2 tbsp sweet dark soy sauce
- 1+1/2 tbsp sugar
- 1/2 cup water. Divided
- 4 oz shallot, sliced into thin circular shapes
- Oil. Neutral oil for deep frying
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
id="instruction-step-8">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!