Jul 14 2026
Restaurants›Edison: Food+Drink Lab›Hat Yai Fried Chicken Recipe

Hat Yai Fried Chicken Recipe

Inspired by Edison: Food+Drink Lab
Time2h
Serves4

purple sticky rice, papaya atchara, schmaltz aioli, roasted banana ketchup, herb salad

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Ingredients

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Hat Yai Fried Chicken

Purple Sticky Rice

Papaya Atchara

Schmaltz Aioli

Roasted Banana Ketchup

Herb Salad

Method

Hat Yai Fried Chicken

  1. 1

    Prepare the Chicken

    In a large bowl, mix together the flour, cornstarch, salt, black pepper, garlic powder, ginger powder, and turmeric powder. Add water gradually until you have a thick batter.

  2. 2

    Coat the Chicken

    Dip each piece of chicken into the batter, ensuring it's completely coated.

  3. 3

    Fry the Chicken

    Heat oil in a deep fryer or a large pot over medium-high heat. Once hot, carefully add the chicken pieces. Fry until golden brown and cooked through, about 15-18 minutes. Remove and drain on paper towels.

Purple Sticky Rice

  1. 4

    Prepare the Rice

    Rinse the purple sticky rice under cold water until the water runs clear.

  2. 5

    Cook the Rice

    In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until tender.

  3. 6

    Add Coconut Milk

    Once cooked, stir in the coconut milk and salt, mixing well. Allow it to sit for an additional 5 minutes before serving.

Papaya Atchara

  1. 7

    Prepare the Vegetables

    In a mixing bowl, combine the shredded green papaya and carrot.

  2. 8

    Make the Pickling Liquid

    In a saucepan, combine vinegar, sugar, salt, minced garlic, and black peppercorns. Bring to a boil, then simmer for 5 minutes.

  3. 9

    Pickle the Vegetables

    Pour the hot pickling liquid over the shredded vegetables. Allow to cool, then refrigerate for at least 1 hour before serving.

Schmaltz Aioli

  1. 10

    Whisk the Egg Yolks

    In a bowl, whisk together the egg yolks and minced garlic until well combined.

  2. 11

    Incorporate the Schmaltz

    Slowly drizzle in the schmaltz while whisking continuously to create an emulsion.

  3. 12

    Season the Aioli

    Add lemon juice and salt, whisking until smooth and creamy. Adjust seasoning to taste.

Roasted Banana Ketchup

  1. 13

    Roast the Bananas

    Preheat your oven to 400°F (200°C). Place the ripe bananas on a baking sheet and roast for 15-20 minutes until soft and caramelized.

  2. 14

    Blend the ingredients

    In a blender, combine the roasted bananas, tomato paste, vinegar, brown sugar, salt, and black pepper. Blend until smooth.

Herb Salad

  1. 15

    Prepare the Salad

    In a bowl, combine the mixed fresh herbs.

  2. 16

    Dress the Salad

    Drizzle with lime juice and olive oil, then sprinkle with salt. Toss gently to combine.

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