Experience the authentic flavors of Southern Thailand with this recipe for Gai Tod Hat Yai, a popular street food in Thailand that originated from the populous city of Hat Yai in Southern Thailand. Gai Tod Hat Yai, which literally translates to "Fried Chicken from Hat Yai" in Thai, is nothing like traditional Western-style fried chicken.
The street food is known for its unique flavor which comes from marinating the chicken in Thai herbs such as garlic, coriander roots and stem, salt, white pepper, black pepper and cumin seed, and serving it with crispy fried shallots for added crunch.
Pairing it with sticky rice and Thai sweet chili for an authentic Thai experience, this dish can be enjoyed as a main meal or as finger food for house parties. Try this delicious recipe for a comforting, finger-licking meal at home. Who can say no to fried chicken, am I right? Now, let’s try the recipe out and start cooking this finger lickin’ fried chicken recipe.
To make this recipe, you are going to need:
- Half kg chicken legs; bone-in, skin-on
- 8 wings
- 10 garlics
- 5 coriander stems and roots
- 1 tablespoon salt
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- ¼ tablespoon cumin seed
- 1 cup rice flour
- ¼ cup water
- 750 ml. Cooking oil
- Fried shallots, store bought or homemade
- 300 g. Shallots (For homemade fried shallots)
- A pinch of salt (For homemade fried shallots)
- 1 tablespoon rice flour (For homemade fried shallots)
Here is a step-by-step guide on how to make Southern Thai Fried Chicken (Gai Tod Hat Yai) Recipe
1 Gather all ingredients. Slice shallot into even pieces for fried shallots. In a separate bowl, mix together the following spices and marinade ingredients: garlic, white and black pepper, cumin seed, salt, carainto stem and roots, rice flour, water. Add chicken with bone and skin to the marinade mixture.
2 Add garlic, white and black pepper, cumin seed, salt, and carainto stem and roots to a food processor.
3 Blend all of the ingredients together with the food processor.
4 Add the blended mixture to the chicken and combine evenly.
5 Use your hands to evenly coat the chicken with the marinade. Make sure all ingredients are fully incorporated with the meat. Cover the chicken with plastic wrap and refrigerate for at least 1 hour or overnight.
6 Meanwhile, fry your diced shallots until it turns golden. You can learn more about how to make crispy fried shallots at home here.
7 Take the marinated chicken out of the refrigerator and add rice flour to it, making sure to evenly coat the chicken. Then, add water and mix it well. Avoid having the flour coat the chicken too thickly.
8 Heat cooking oil to high heat, about 5-6 inches. Once the oil is hot, add the chicken to the pot.
9 Cook chicken in oil for approximately 10 minutes, then flip and continue cooking for an additional 10 minutes or until it turns a dark brown. The cooking time may vary depending on the size of the chicken.
10 Allow the chicken to cool and rest on a rack.
11 Add a fried shallot topping, and serve with sweet Thai chili sauce and sticky rice. Enjoy your meal!
Other Thai Recipes You Might Like
Here are some of my favorite Thai that I think you might like. For more Thai cuisine, check out my Thai recipe page.
Southern Thai Fried Chicken (Gai Tod Hat Yai) Recipe
Learn how to make the delicious and authentic Southern Thai Fried Chicken (Gai Tod Hat Yai) with this easy-to-follow recipe. Perfectly crispy and packed with bold flavors, this dish is sure to be a hit at your next dinner party or family gathering.
Ingredients
- Half kg chicken legs; bone-in, skin-on
- 8 wings
- 10 garlics
- 5 coriander stems and roots
- 1 tablespoon salt
- 1 tablespoon white pepper
- 1 tablespoon black pepper
- ¼ tablespoon cumin seed
- 1 cup rice flour
- ¼ cup water
- 750 ml. Cooking oil
- Fried shallots, store bought or homemade
- 300 g. Shallots (For homemade fried shallots)
- A pinch of salt (For homemade fried shallots)
- 1 tablespoon rice flour (For homemade fried shallots)
Directions
- Gather all ingredients. Slice shallot into even pieces for fried shallots. In a separate bowl, mix together the following spices and marinade ingredients: garlic, white and black pepper, cumin seed, salt, carainto stem and roots, rice flour, water. Add chicken with bone and skin to the marinade mixture.
- Add garlic, white and black pepper, cumin seed, salt, and carainto stem and roots to a food processor.
- Blend all of the ingredients together with the food processor.
- Add the blended mixture to the chicken and combine evenly.
- Use your hands to evenly coat the chicken with the marinade. Make sure all ingredients are fully incorporated with the meat. Cover the chicken with plastic wrap and refrigerate for at least 1 hour or overnight.
- Meanwhile, fry your diced shallots until it turns golden. You can see it in our fry shallots recipe here.
- Take the marinated chicken out of the refrigerator and add rice flour to it, making sure to evenly coat the chicken. Then, add water and mix it well. Avoid having the flour coat the chicken too thickly.
- Heat cooking oil to high heat, about 5-6 inches. Once the oil is hot, add the chicken to the pot.
- Cook chicken in oil for approximately 10 minutes, then flip and continue cooking for an additional 10 minutes or until it turns a dark brown. The cooking time may vary depending on the size of the chicken.
- Allow the chicken to cool and rest on a rack.
- Add a fried shallot topping, and serve with sweet Thai chili sauce and sticky rice. Enjoy your meal!
