Hat Yai Fried Chicken
Hat Yai Fried Chicken
Ingredients
For the chicken
- 800 g chicken thighs, boneless, skin-on preferred, cut into desired pieces
For the marinade paste
- 1 tablespoon white peppercorns
- 3 garlic, cloves
- 1 thumb ginger, about 1.5-2 inches
- 1 tablespoon coriander root, or stems if root is unavailable
For the chicken marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
For frying
- oil, for deep frying (e.g., vegetable oil or peanut oil)
- 1 cup shallots, thinly sliced
Instructions
- 1
In a mortar and pestle, add the white peppercorns, garlic, ginger, and coriander root. Pound them until a fine paste is formed. Alternatively, finely mince and mash them together.
⏱️ 10 min
- 2
In a large mixing bowl, combine the chicken thighs with the prepared marinade paste. Add the light soy sauce, oyster sauce, sesame oil, sugar, and salt. Mix thoroughly to ensure every piece of chicken is well coated.
⏱️ 5 min
- 3
Sprinkle the rice flour and cornstarch over the marinated chicken. Mix again until the chicken pieces are evenly coated with the dry mixture.
⏱️ 5 min
- 4
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes. For best results and deeper flavor, marinate overnight.
- 5
Thinly slice the fresh shallots.
⏱️ 5 min
- 6
Heat a generous amount of oil (enough for deep frying) in a wok or deep pot over medium heat. Once the oil is hot, add the thinly sliced shallots. Fry them until they turn golden brown and become crispy.
⏱️ 5 min
- 7
Using a slotted spoon, carefully remove the fried shallots from the oil and transfer them to a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 8
Increase the heat of the oil to medium-high, aiming for a temperature of 170-180°C (340-350°F).
⏱️ 1 min•🌡️ 175
- 9
Carefully add the marinated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for approximately 6-8 minutes, or until the chicken is golden brown and cooked through.
⏱️ 16 min•🌡️ 175
- 10
Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack to drain any excess oil.
⏱️ 1 min
- 11
Serve the hot Hat Yai Fried Chicken immediately, garnished generously with the crispy fried shallots.
Kitchen Tools
Nutrition Facts (per serving)
Hat Yai Fried Chicken
For the chicken
- 800 g chicken thighs, boneless, skin-on preferred, cut into desired pieces
For the marinade paste
- 1 tablespoon white peppercorns
- 3 garlic, cloves
- 1 thumb ginger, about 1.5-2 inches
- 1 tablespoon coriander root, or stems if root is unavailable
For the chicken marinade
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons rice flour
- 1 tablespoon cornstarch
For frying
- oil, for deep frying (e.g., vegetable oil or peanut oil)
- 1 cup shallots, thinly sliced
Instructions
- 1
In a mortar and pestle, add the white peppercorns, garlic, ginger, and coriander root. Pound them until a fine paste is formed. Alternatively, finely mince and mash them together.
⏱️ 10 min - 2
In a large mixing bowl, combine the chicken thighs with the prepared marinade paste. Add the light soy sauce, oyster sauce, sesame oil, sugar, and salt. Mix thoroughly to ensure every piece of chicken is well coated.
⏱️ 5 min - 3
Sprinkle the rice flour and cornstarch over the marinated chicken. Mix again until the chicken pieces are evenly coated with the dry mixture.
⏱️ 5 min - 4
Cover the bowl and refrigerate the marinated chicken for at least 30 minutes. For best results and deeper flavor, marinate overnight.
- 5
Thinly slice the fresh shallots.
⏱️ 5 min - 6
Heat a generous amount of oil (enough for deep frying) in a wok or deep pot over medium heat. Once the oil is hot, add the thinly sliced shallots. Fry them until they turn golden brown and become crispy.
⏱️ 5 min - 7
Using a slotted spoon, carefully remove the fried shallots from the oil and transfer them to a plate lined with paper towels to drain excess oil. Set aside.
⏱️ 2 min - 8
Increase the heat of the oil to medium-high, aiming for a temperature of 170-180°C (340-350°F).
⏱️ 1 min•🌡️ 175 - 9
Carefully add the marinated chicken pieces to the hot oil in batches, making sure not to overcrowd the pot. Fry each batch for approximately 6-8 minutes, or until the chicken is golden brown and cooked through.
⏱️ 16 min•🌡️ 175 - 10
Remove the fried chicken from the oil using a slotted spoon and place it on a wire rack to drain any excess oil.
⏱️ 1 min - 11
Serve the hot Hat Yai Fried Chicken immediately, garnished generously with the crispy fried shallots.