Hat Yai Fried Chicken

Name: Hat Yai Fried Chicken
Cuisine: Thai
Ingredients: garlic; coriander root and stem; cumin seed; ground white pepper; turmeric; oyster sauce; soy sauce; sugar; salt; chicken thigh; chicken drumstick; rice flour; oil for frying; crispy shallot; sweet chili sauce; coriander leaf

Serves 1

facebook.com

Hat Yai Fried Chicken

facebook.com

Serves 1

Directions

1Roughly chop the garlic and coriander roots/stems, then combine them in a blender with cumin seeds, ground white pepper, turmeric, oyster sauce, soy sauce, sugar, and salt. Blend until smooth.
2Slice through the meat of the chicken pieces to the bone to allow marinade penetration and faster cooking.
3Place chicken into a bag, add the marinade, and massage well. Let it marinate for one to two hours.
4Coat the marinated chicken pieces evenly in rice flour.
5Heat oil to 170 degrees Celsius (320 degrees Fahrenheit) and fry the chicken in batches for 8 to 10 minutes, turning occasionally to ensure even color.
6Remove chicken from oil and sprinkle with salt.
7Serve with crispy shallots, sweet chili sauce, and fresh coriander leaves.

Ingredients

garlic
coriander root and stem
cumin seed
ground white pepper
turmeric
oyster sauce
soy sauce
sugar
salt
chicken thigh
chicken drumstick
rice flour
oil for frying
crispy shallot (optional)
sweet chili sauce (optional)
coriander leaf (optional)

Equipment

blenderknifeplastic bagpotthermometerwooden spoontongs

Tips

You can use ground cumin instead of seeds, but using seeds adds pops of flavor.
You can use chicken breast or a mixture of pieces instead of thighs and drumsticks.
If you don't have a thermometer, test oil heat with a wooden spoon; it's ready when fast-paced bubbles surround the spoon.
Keep cooked batches in the oven to stay warm while frying the rest.

Hat Yai Fried Chicken

Serves 1

facebook.com

Hat Yai Fried Chicken

facebook.com

Serves 1

Directions

1Roughly chop the garlic and coriander roots/stems, then combine them in a blender with cumin seeds, ground white pepper, turmeric, oyster sauce, soy sauce, sugar, and salt. Blend until smooth.
2Slice through the meat of the chicken pieces to the bone to allow marinade penetration and faster cooking.
3Place chicken into a bag, add the marinade, and massage well. Let it marinate for one to two hours.
4Coat the marinated chicken pieces evenly in rice flour.
5Heat oil to 170 degrees Celsius (320 degrees Fahrenheit) and fry the chicken in batches for 8 to 10 minutes, turning occasionally to ensure even color.
6Remove chicken from oil and sprinkle with salt.
7Serve with crispy shallots, sweet chili sauce, and fresh coriander leaves.

Ingredients

garlic
coriander root and stem
cumin seed
ground white pepper
turmeric
oyster sauce
soy sauce
sugar
salt
chicken thigh
chicken drumstick
rice flour
oil for frying
crispy shallot (optional)
sweet chili sauce (optional)
coriander leaf (optional)

Equipment

blenderknifeplastic bagpotthermometerwooden spoontongs

Tips

You can use ground cumin instead of seeds, but using seeds adds pops of flavor.
You can use chicken breast or a mixture of pieces instead of thighs and drumsticks.
If you don't have a thermometer, test oil heat with a wooden spoon; it's ready when fast-paced bubbles surround the spoon.
Keep cooked batches in the oven to stay warm while frying the rest.