Gai Tod Had Yai Recipe
Southern Thai style fried chicken and crispy shallot; served with sticky rice and sweet & sour sauce and tamarind sauce.
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Ingredients
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Fried Chicken
Crispy Shallots
Sticky Rice
Sweet & Sour Sauce
Tamarind Sauce
Method
Fried Chicken
- 1
Marinate Chicken
In a large bowl, combine minced garlic, coriander root, black pepper, salt, and turmeric powder. Add the chicken thighs and mix well to coat. Let marinate for at least 1 hour, preferably overnight in the refrigerator.
- 2
Prepare for Frying
In a shallow dish, add rice flour. Dredge each marinated chicken thigh in the rice flour, ensuring an even coating.
- 3
Fry Chicken
Heat vegetable oil in a deep frying pan over medium heat. Fry the coated chicken thighs until golden brown and cooked through, about 10-15 minutes per side. Remove and drain on paper towels.
Crispy Shallots
- 4
Fry Shallots
In a small saucepan, heat vegetable oil over medium heat. Add the thinly sliced shallots and fry until they turn golden brown and crispy, about 5-7 minutes. Drain on paper towels and set aside.
Sticky Rice
- 5
Soak Rice
Rinse sticky rice under cold water until the water runs clear. Soak in water for at least 4 hours or overnight.
- 6
Steam Rice
Drain the soaked rice and place it in a steamer lined with cheesecloth. Steam over boiling water for about 30-40 minutes, until the rice is tender.
Sweet & Sour Sauce
- 7
Tamarind Sauce
- 8
Prepare Sauce
In a saucepan, combine tamarind paste, sugar, and water. Heat over medium heat, stirring until sugar dissolves. Simmer for 5 minutes, then remove from heat and let cool.
