Thai

Southern Thai Fried Chicken (Gai Tod Hat Yai) Recipe

Serving: 2   Prep Time: 3 hours
Difficulty: Medium

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Ingredients you 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)
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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.  

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2

Add garlic, white and black pepper, cumin seed, salt, and carainto stem and roots to a food processor.

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3

Blend all of the ingredients together with the food processor.

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4

Add the blended mixture to the chicken and combine evenly.

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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.

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6

Meanwhile, fry your diced shallots until it turns golden. You can see it in our fry shallots recipe here.

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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.

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Southern Thai Fried Chicken (Gai Tod Hat Yai) Recipe

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