Hat Yai fried chicken features an irresistibly crispy crust that wraps around the juiciest, most tender meat you’ve ever tasted. This simple yet flavorful recipe includes an authentic marinade crafted from palm sugar, fish sauce, salt, and a blend of traditional Thai ingredients.
INGREDIENTS
- 2 shallots, thinly sliced
- Oil for deep-frying
- 50 ounces chicken (legs, thighs, or wings preferred)
- 1 teaspoon roasted cumin seeds
- 1 teaspoon roasted coriander seeds
- 1 teaspoon roasted black peppercorns
- 2 coriander roots
- 4 garlic cloves
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 6 tablespoons tempura flour
- 1 cup ice-cold water
INSTRUCTIONS
- Prepare the Shallots: Thinly slice the shallots into even pieces. Spread them on a paper towel and sprinkle with salt to draw out moisture. After 10 minutes, pat the shallots dry with another paper towel. Heat oil in a pan and fry the shallots until golden and crispy. Transfer them to a paper towel to drain excess oil. Reserve the oil for frying the chicken to infuse it with shallot flavor.
- Toast and Pound the Spices: Toast cumin seeds, coriander seeds, and black peppercorns for about 20 seconds or until fragrant. Using a mortar and pestle, pound the roasted spices along with garlic and coriander roots into a paste.
- Prepare the Marinade: In a large mixing bowl, combine the spice paste with palm sugar, fish sauce, and salt. Mix thoroughly. Add tempura flour and gradually stir in ice-cold water while kneading the mixture with your hand to form a smooth marinade.
- Marinate the Chicken: If using chicken legs, make two slits near the bone for better flavor absorption. Coat each piece of chicken thoroughly in the marinade, then cover and refrigerate for at least 4 hours, or preferably overnight.
- Fry the Chicken: Heat the reserved oil to 350°F–375°F (175°C–190°C). Deep-fry the chicken until golden brown and cooked through, flipping occasionally for even cooking. Use a thermometer to ensure the internal temperature reaches 165°F (74°C). Drain the fried chicken on a rack or paper towels and let it rest before serving.
NOTES
- Nutrition values are approximate and should be used as a guide.
- For best results, use dark meat cuts like drumsticks, thighs, or wings. Avoid chicken breast, as it can dry out during frying.
- Serve with dipping sauces such as Thai sweet chili sauce or a classic chicken dipping sauce.
NUTRITION
- Calories: 544 kcal
- Carbohydrates: 6 g
- Protein: 46 g
- Fat: 37 g
- Saturated Fat: 10 g
- Polyunsaturated Fat: 8 g
- Monounsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Cholesterol: 181 mg
- Sodium: 1110 mg
- Potassium: 552 mg
- Fiber: 1 g
- Sugar: 2 g
- Vitamin A: 351 IU
- Vitamin C: 6 mg
- Calcium: 52 mg
- Iron: 3 mg
