Happy Tiger Šal Recipe

Prepare and pound aromatics

Peel garlic and mince or pound to a coarse paste in a mortar and pestle. Finely mince the 2 tablespoons shallots. Combine garlic and shallots with fish sauce, light soy sauce, ground white pepper, sugar, turmeric, vinegar, and kosher salt in a bowl and mix until sugar dissolves.

Trim excess fat from chicken thighs and, if large, cut into 2 pieces each so pieces are uniform (~90–120 g each). Pat dry with paper towels.

Place chicken in a large zip-top bag or nonreactive bowl. Pour marinade over chicken, pressing to distribute and ensure skin side contacts marinade. Massage gently. Marinate in the refrigerator at least 2 hours, preferably overnight for best flavor and tenderization.

Rinse glutinous rice under cold water until runoff is mostly clear, then soak in 2 cups water for at least 3 hours or overnight.

After soaking, drain rice. Set up a steamer or bamboo basket lined with cheesecloth. Bring water in the steamer pot to a vigorous simmer. Spread drained rice in an even layer on the cloth, cover, and steam for 20–25 minutes.

After 20–25 minutes, sprinkle 1/2 tsp salt and fluff rice with a paddle; steam another 5–10 minutes until grains are tender but still slightly sticky. Keep covered and warm until serving.

While rice soaks or early in the frying process, thinly slice 6 oz shallots. Heat 1/2 cup neutral oil in a small saucepan over medium-low heat to 275–300°F (low bubbling). Add sliced shallots in batches and fry, stirring gently, until golden brown and crisp, about 6–10 minutes per batch. Avoid browning too quickly — lower heat if they brown.

Use a slotted spoon to transfer fried shallots to a paper towel-lined plate. Sprinkle a pinch of salt while hot. Reserve for topping. Pour strained oil into a jar once cooled for later use if desired.

In a blender, combine red Thai chiles (deseeded for milder heat), 3 cloves garlic, rice vinegar, water, fish sauce, palm/brown sugar, and tamarind paste. Blend until mostly smooth. Taste and adjust balance—should be sweet-tangy-spicy.

Pour blended mixture into a small saucepan and bring to a gentle simmer over medium-low heat. Cook 6–8 minutes to meld flavors and reduce slightly.

Mix 1 tsp cornstarch with 1 tsp water to make a slurry. Slowly whisk slurry into the simmering sauce until it thickens to a glossy, slightly runny dipping texture (30–60 seconds). Remove from heat and let cool to room temperature; sauce will thicken a bit more as it cools. Keep warm or at room temp for serving.

About 30 minutes before frying, remove chicken from refrigerator to come closer to room temperature (but keep it under 1 hour). Pat pieces dry again on paper towels — moisture reduces crispness.

In a large bowl, whisk together all-purpose flour, rice flour, cornstarch, baking powder, ground white pepper (for coating), and 3/4 tsp salt. Mix until uniform.

Dredge each marinated chicken piece in the dry mixture, pressing gently so a thin, even coating adheres to the skin. Shake off excess. For an extra-crisp double layer (optional), dip lightly back into the leftover marinade liquid or a beaten egg and then re-dredge in the dry mix.

Heat neutral frying oil in a deep pot or heavy-bottomed dutch oven to 170–175°C (340–350°F). Use a thermometer — temperature stability is important. Work in batches so oil temperature returns quickly.

Fry chicken pieces skin-side down first for 6–8 minutes, then flip and fry another 4–6 minutes until golden brown and internal temperature reaches 74°C (165°F). Total fry time ~10–14 minutes depending on piece size. Adjust heat to maintain 170–175°C.

Remove fried chicken and drain on a wire rack set over a baking sheet or on paper towels. Let rest 3–5 minutes so juices settle and coating crisps fully.

If any pieces are very large and not fully cooked through, finish in a 180°C (350°F) oven for 5–8 minutes until done.

Divide sticky rice among serving plates or in small palm-leaf baskets/bowls. Place 2–3 pieces of Hat Yai-style fried chicken alongside rice per person.

Spoon sweet chili sauce into a small bowl for dipping and drizzle a little over chicken if desired. Top chicken with a generous sprinkle of fried shallots and a few cilantro leaves. Add sliced cucumber and lime wedges to the plate.

Serve immediately while chicken is hot and crispy. Encourage diners to squeeze lime over chicken and dip into the sweet chili sauce; sticky rice should be used to pick up bites.