Thai Fried Chicken - Hat Yai Style

Method11 steps · about 4 hr 45 min

1. 1

   Step 1: For drumsticks, score the thickest part of the meat on either side of the chicken, about 1 cm deep, to help the marinade penetrate and to help it cook faster. For thighs, trim off any hanging excess skin, then flip the chicken so the meat side is up, then make a 1 cm incision on either side of the bone (this is the thickest part of the meat).

   Uses 1.5 lb bone-in, skin-on chicken

2. 2

   Step 2: Pound white peppercorns (3/4 tsp) until fine, then add garlic (5 cloves) and cilantro stems (8 stalk) and pound into a fine paste. Add sugar (2.5 tsp) and swirl the pestle around to help further grind the herbs.

   Uses 5 cloves garlic · 8 stalk cilantro stems · 3/4 tsp white peppercorns (or black) · 2.5 tsp sugar

3. 3

   Step 3: Stir the fish sauce (1 Tbsp), soy sauce and ½ cup water into the aromatic paste. Coat the scored chicken in this marinade, cover and refrigerate for at least 4 hours, preferably overnight. Turn the chicken halfway through.

   Minimum chicken marination · 240 minUses 2 Tbsp Thai soy sauce (see note 2) · 1 Tbsp fish sauce · ½ cup water · bone-in skin-on chicken scored near thickest meat · pepper garlic cilantro stems pounded with sugar

4. 4

   Step 4: Slice shallots (3) evenly, crosswise, into 2mm thick pieces and place them in a bowl. Add a pinch of salt and give it all a toss to mix, then let it sit for about 10 mins. The salt will draw out moisture from the shallots during this time.

   Salt sliced shallots · 10 minUses 3 shallots · a pinch salt

5. 5

   Step 5: Spread the shallots out on a paper-towel-lined plate and press another piece of paper towel on top to dry off the drawn out moisture. This helps the shallots crisp up faster, and the salt also seasons them.

   Uses thinly sliced shallots tossed with pinch salt and rested ten minutes

6. 6

   Step 6: Add about 2 inches of frying oil in a wok or a large pot (this will also be for your chicken), then add one test piece of shallot into the oil. Turn the heat on high and keep an eye on it.Once the test shallot has a constant stream of bubbles coming out, turn the heat down to low and add the remaining shallots, stirring them frequently as they fry, (about 5-8 minutes). Meanwhile prepare a large plate or baking sheet lined with double layer of paper towel. and scoop them out with a wire skimmer once they are golden and the bubbles have mostly subsided .

   Fry shallots · 8 minUses Oil for frying (see note 3) · shallots pressed dry between paper towels

7. 7

   Step 7: Once the shallots are golden, scoop them out with a mesh skimmer and drain them on the paper towel. They will darken more after the leave the oil, so take them out a little early. Use this same oil to fry the chicken.

   Uses shallots fried gently five to eight minutes in shared frying oil

8. 8

   Step 8: Reheat the reserved shallot-frying oil to 375°F (190°C) over medium heat. In a large bowl, mix about ¾ cup of the rice flour into the marinated chicken until smooth. Add more of the 1 cup rice-flour allowance as needed for a thin batter that thoroughly coats the chicken. If too thick, add a little extra water.

   Uses 1 cup rice flour · a little extra water only if needed to thin rice-flour batter · same oil retained after straining fried shallots, reheated to 375°F · chicken refrigerated in soy fish water aromatic marinade at least four hours

9. 9

   Step 9: Once the oil is ready, add half of the chicken (or all of it if you've got the pan space) and allow the oil temp to drop to about 300°F/150°C - and from this point on, adjust the heat to maintain the temperature at 300°F/150°C.

   Uses marinated chicken thinly coated with rice-flour batter · reserved shallot frying oil reheated to 375°F before chicken lowers it to 300°F

10. 10

    Step 10: Fry the chicken, turning every 1–2 minutes and maintaining the oil near 300°F (150°C), until dark meat reaches 175°F (79°C) and any breast pieces reach 165°F (74°C). Drumsticks and thighs usually take 10–12 minutes and whole wings 6–8 minutes, depending on size and starting temperature. The crust should be deep brown.

    Fry chicken · 12 minUses battered chicken cooking in shared oil maintained at 300°F

11. 11

    Step 11: Let the fried chicken cool for 5–10 minutes before eating. Serve with the drained crispy shallots and optional cooked sticky rice and sweet chilli sauce.

    Rest chicken · 10 minUses Sticky rice (for serving (optional)) · Sweet chili sauce (for dipping (optional, see note 5)) · dark meat cooked to 175°F and optional breast to 165°F before resting · homemade golden shallots retained for serving