Hat Yai Fried Chicken / Gai Tod Hat Yai Recipe
Crispy fried chicken with Hat Yai-style aromatics.
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Ingredients
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Marinade
Breading
Frying
Method
Marinade Preparation
- 1
In a large bowl, combine minced garlic, chopped coriander roots, white pepper, salt, soy sauce, fish sauce, sugar, and lemon juice. Mix well to create the marinade.
- 2
Add the chicken legs and thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Breading Preparation
- 3
In a separate bowl, mix all-purpose flour, rice flour, cornstarch, salt, and black pepper. This will be the breading mixture.
- 4
After marinating the chicken, remove it from the refrigerator. Allow excess marinade to drip off before dredging.
- 5
Coat each piece of chicken in the breading mixture, pressing the flour onto the chicken to ensure it sticks well.
Frying
- 6
In a large pot or deep fryer, heat vegetable oil over medium-high heat until it reaches 180°C (350°F).
- 7
Carefully add the breaded chicken pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 8-10 minutes or until golden brown and cooked through, flipping halfway.
- 8
Once cooked, remove the chicken and place it on a wire rack or paper towels to drain excess oil.
- 9
Serve hot with your choice of dipping sauce and enjoy your Hat Yai Fried Chicken!
