Go Back

Thai Fried Chicken – Hat Yai Style

A nostalgic Thai classic featuring marinated chicken with a crispy rice flour coating, perfect for any meal.
Print Recipe Pin Recipe
Prep Time 4 hours
Cook Time 20 minutes
Total Time 4 hours 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 1.5 lb bone-in, skin-on chicken (drumsticks, thighs, wings, or breasts) Look for fresh, high-quality chicken for the best flavor.
  • 5 cloves garlic Use fresh, firm garlic for maximum flavor.
  • 8 stems cilantro, chopped Fresh cilantro is a must for that aromatic twist.
  • 3/4 teaspoon white peppercorns (or black) White pepper offers a subtle heat; however, black can be used if that's what you have on hand.
  • 2.5 teaspoon sugar White sugar balances the flavors beautifully.
  • 2 tablespoons Thai soy sauce For that authentic umami kick, I highly recommend using a good-quality Thai brand like Tra Chang.
  • 1 tablespoon fish sauce Use a reputable brand for a full-bodied flavor—Tiparos is a great choice.
  • 1/2 cup water For marinating.
For the Coating and Frying
  • 1 cup rice flour This creates the perfect crunchy coating; try to use authentic rice flour for the best results.
  • Oil for frying (canola, peanut, or any neutral-flavored vegetable oil) Opt for oils with a high smoke point.
For Serving
  • Fried shallots Store bought or homemade; contribute a delicious crunch and flavor.
  • Sticky rice Optional, perfect as a side, offering a sweet contrast.
  • Sweet chili sauce Optional, adds a delightful dipping option to the crispy chicken!

Method
 

Preparation
  1. Score the thickest part of the chicken to allow the marinade to seep in. Trim off any excess skin from thighs, as you want a nice, crispy skin without the chewy bits.
  2. Pound the white peppercorns, garlic, and chopped cilantro in a mortar and pestle or food processor until you have a smooth paste. Mix this with sugar, fish sauce, soy sauce, and water until it’s well combined.
  3. Place your chicken pieces in a bowl or ziplock bag, pour over the marinade, and ensure they’re completely coated. Seal or cover and let this marinate for at least 4 hours (or overnight for the best flavor), flipping halfway through.
Frying
  1. Slice shallots thinly, toss with a bit of salt, then dry them out for about 30 minutes. Heat oil in a pan and fry until golden brown and crispy. Drain on paper towels afterward.
  2. Heat your frying oil to 375°F (190°C). While waiting, coat the marinated chicken in the rice flour, shaking off any excess. Carefully place into the hot oil, frying in batches to avoid overcrowding. Fry until the chicken registers 175°F for dark meat or 155°F for breasts—about 10-12 minutes.
  3. Place the crispy chicken on a platter and top with fried shallots. Serve alongside sticky rice and sweet chili sauce, if desired!

Notes

Use a thermometer for precise cooking to avoid overcooked, dry chicken. If your chicken skin isn’t as crisp as you like, raise the temperature slightly for a burst of crunchy goodness. Store leftovers in an airtight container in the fridge for up to 3 days.