Description
Hat Yai fried chicken delivers crispy southern Thai magic with golden-brown perfection. Crunchy marinated chicken pieces bring irresistible street food flavors that pull you straight into the heart of Thailand’s culinary landscape.
Ingredients
Scale
Protein:
- 1 whole chicken, cut into pieces
Dry Seasonings:
- 1 cup rice flour
- 1 tablespoon (15 ml) cornstarch
- 1 teaspoon (5 g) white pepper
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
- 1 teaspoon (5 g) five-spice powder
- 1 tablespoon (15 g) turmeric powder
Liquid Seasonings and Additional Ingredients:
- 1 tablespoon (15 ml) fish sauce
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 g) sugar
- 1/4 cup (60 ml) coconut milk
- 2 cups (480 ml) vegetable oil (for frying)
Instructions
- Blend dry ingredients in a spacious mixing vessel, creating a complex spice-infused flour mixture with rice flour, cornstarch, and aromatic powders.
- Whisk liquid ingredients in a separate container, combining umami-rich fish sauce, soy sauce, coconut milk, and subtle sweetness from sugar.
- Immerse chicken pieces thoroughly in the liquid marinade, ensuring complete flavor penetration.
- Generously coat marinated chicken with the seasoned flour blend, pressing firmly to create a robust, textured exterior.
- Prepare a deep pan or wok with vegetable oil, heating to medium-high temperature around 350°F.
- Fry chicken in carefully managed batches, rotating periodically to achieve uniform golden-brown crispiness, approximately 8-10 minutes.
- Transfer fried chicken to an absorbent paper-lined surface, allowing excess oil to drain and maintaining optimal crunchiness.
- Present immediately alongside complementary rice or zesty dipping sauce for a vibrant culinary experience.
Notes
- Customize the spice blend by adjusting white pepper and five-spice powder levels to match your heat tolerance and flavor preference.
- Use gluten-free rice flour and tamari sauce to make this recipe completely gluten-free and suitable for sensitive diets.
- Pat chicken pieces completely dry before coating to ensure maximum crispiness and prevent oil splattering during frying.
- Select dark meat cuts like chicken thighs for juicier, more tender results compared to leaner chicken breast meat.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Snacks
- Method: Frying
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 550
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 100 mg