Hat Yai Fried Chicken (ไก่ทอดหาดใหญ่)

by - December 10, 2013

I can't even begin to tell you how much I love this popular succulent fried chicken that originates in Hat Yai province, southern part of Thailand. Each bite explodes with luscious favor of the chicken and then there is a crispness of the fragrant crust. The thought of taste and texture of this chicken makes my mouth water. 

I believe that there is many franchise style fried chicken restaurants in your neighborhood, but you will be better try this wonderful fried chicken out. It tastes better, it's cheaper and it's probably healthier--although I have no scientific proof of that. 

What I love about this fried chicken recipe is that it calls for only few ingredients. Simple and delicious. Below is my Hat Yai Fried Chicken recipe. 

350 grams assorted chicken parts, bone in, skin on
6-7 cloves Thai garlic   
15 black peppercorns
1 teaspoon salt
1 teaspoon sugar 
2 teaspoon light soy sauce
2 tablespoon rice flour
50 cc. water
4-5 onion, sliced thinly 
vegetable oil  for deep frying

1. Pound Thai garlic and black peppercorns with a mortar and a pestle, until become smooth paste. 
2. Marinate the chicken with the paste from step 1, salt, sugar, light soy sauce, rice flour  and water. Cover and keep it in the fridge over night. 
3. Remove the chicken from the fridge. 
4. Heat the wok with oil. Add in onion, deep fry until it 's golden. Scoop out the onion, set aside. Keep the onion infused oil for frying the chicken.
5. Deep fry the chicken until it's golden brown. Dish out, sprinkle with fried onion. Serve with steamed rice.

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