Authentic Thai Recipe for Hat Yai Fried Chicken | ไก่ทอดหาดใหญ่ | Recipe for Gai Tod Hat Yai

This Thai fried chicken recipe is popular at street food vendor location throughout Thailand, but it is originally from Hat Yai in the southern part of the country. While the recipe varies from chef to chef, the one thing that is always included are the crispy fried shallots. We marinate ours in a dark and rich seasoning made with lots of garlic, coriander root, peppercorns, soy sauce, dark sweet soy sauce, sugar, and salt, then we use the marinade to make a thick batter for the chicken. It fries up dark and crispy, with sweet and peppery undertones. As popular as KFC is in Thailand, nothing beats a couple of pieces of Hat Yai fried chicken with some freshly cooked sticky rice, topped with these savory little fried shallots.
Ingredient List:
1 1/2 - 2 Pounds Chicken Meat (chicken wings)
6 cloves Garlic
2 - 3 Coriander Root
1/2 teaspoon Black Peppercorns
1/2 teaspoon White Peppercorns
1 1/2 Tablespoons Sugar
1 teaspoon Salt
3 Tablespoons Light Soy Sauce
1 1/2 teaspoon Dark Sweet Soy Sauce
1 Cup Rice Flour (more or less, as needed)
1/2 Cup Water
1 Cup Red Shallots (1 cup thinly sliced shallots)
2 Cups Glutinous Rice (if making the sticky rice)
1 1/2 liters Vegetable Oil
Directions:
1: Grind the coriander root, garlic, and white and black peppercorns with a mortar and pestle until a rough paste is made. Stir in the sugar, salt, light and dark soy sauces, and 1/4 cup of water. Stir until the sugar dissolves.
2: Put the marinade in a large zip lock bag with the chicken and marinate for 2 - 3 hours at room temperature.
3: After marinating, mix rice flour into the chicken and marinade until you have a thick batter.
4: Heat the oil in a deep pot and fry the chicken for about 7 minutes, a few pieces at a time. Serve with sticky rice and crispy fried shallots.
For detailed directions and photos, please visit our website page: www.ThaiCookbook.tv/thai-recip...
Learn to make this and many more great Thai food dishes the way they are served here at our restaurant in Chiang Mai, Thailand. Visit us now at ThaiCookbook.tv to download our free Thai cook book.

[@jelle8555]

I have made this recipe totday. It was delicious 😋😋😋👍🏾👍🏾

[@cherista]

Looks delicious.

[@LessTalkMoreDelicious]

This looks super good. I will definitely make this soon. Thanks!

[@99Jaapie]

Looks good!

[@JuandelaCruz001]

Thanks for sharing!

[@hazizahsalleh9311]

I love it yummy 😋

[@othergary]

Very nice and helpful video.

[@HomeSickAlienJayman]

I was so happy when I first discovered gai tod in Thailand. This looks like a genuine recipe, I will cook it Tommorrow.

[@AbsolutEdd]

Thats great thanks! I love the fried shalllots. Everyone in my area has stopped serving it with the fried shallots so I really want to make this myself.

[@exactly5922]

Came here after watching mark weins

[@tehsimon1356]

Me too!! Gotta make this at home

[@ikairawati7444]

Hi, I'm Ira from Indonesia. Can I know which one is the right product for Light soy sauce and Dark soy sauce that you mention on the video? In Indonesian marketplace, they provide Thin soy sauce, Thick soy sauce, Black soy sauce and Mushroom soy sauce. Those 4 products are Healthy Boy Brand.

[@ThaicookbookTv]

Hi there! I'm not sure if those are sauces made for use in Indonesian dishes or not. I have to guess: Thin is probably Light, and Black is probably Dark. In Thailand the Mushroom sauce is a good substitute for Oyster sauce to give a nice flavor if you're making vegetarian versions. I don't know what Thick soy sauce is. In our restaurant the 4 main sauces we use are ซีอิ้วขาว (White soy sauce), ซีอิ้วดำหวาน (Dark sweet soy sauce), น้ำมันหอย (Oyster sauce), and น้ำปลา (Fish sauce). I recommend that you have a look at our website page for ingredients: www.thaicookbook.tv/thai-food-ingredients/sauces-and-condiments/ Good luck, and thank you for watching!