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Thai Fried Chicken – Hat Yai Style

Experience the aromatic blend of garlic, white pepper, and umami flavors in this crispy and delicious Thai Fried Chicken, a comforting street food classic from southern Thailand.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lb bone-in, skin-on chicken (drumsticks, thighs, or wings) Look for organic or free-range chicken for the best flavor and quality.
  • 5 cloves garlic Fresh garlic will yield a more pungent flavor. Try using Thai garlic for an authentic touch!
  • 8 stems cilantro, chopped Use fresh cilantro for a burst of flavor. Parsley can be used as a substitute.
  • 3/4 teaspoon white peppercorns or black White pepper has a unique flavor profile that complements this dish beautifully.
  • 2.5 teaspoons sugar Use palm sugar for a traditional caramel flavor.
  • 2 tablespoons Thai soy sauce Recommend using Golden Mountain brand.
  • 1 tablespoon fish sauce Red boat fish sauce is a premium option that enhances umami.
  • 1/2 cup water Filtered or room-temperature water works best.
  • 1 cup rice flour Gives the chicken its signature crunch!
  • Oil for frying (canola, peanut, or neutral vegetable oil) Ensure it's sufficient for deep frying.
  • Fried shallots (store-bought or homemade) They add crunch! If making your own, ensure they’re perfectly golden.
  • Sticky rice (for serving, optional) Coconut sticky rice pairs well with this dish.
  • Sweet chili sauce (for dipping, optional) A fun addition that balances the savory spices.

Method
 

Preparation
  1. Score the chicken skin lightly on each side with a sharp knife.
  2. In a mortar and pestle, pound the white peppercorns and garlic with chopped cilantro to form a smooth paste. Mix with sugar, fish sauce, soy sauce, and water in a bowl.
  3. Coat the chicken pieces in the marinade thoroughly, cover, and refrigerate for at least 4 hours (or overnight).
  4. If making fried shallots, thinly slice shallots, sprinkle with salt, let dry, and fry in hot oil until golden.
  5. Heat oil in a deep pot to 375°F (190°C).
  6. In a shallow bowl, coat marinated chicken in rice flour, shaking off excess. Fry in hot oil at 300°F (150°C) for about 10-12 minutes or until golden brown.
  7. Remove cooked chicken and drain on paper towels before serving.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven to retain crispiness. Adjust spice levels with chili to taste.