Dinner · 60 min · thai

Gai Tod Hat Yai

A Thai dinner built around chicken thighs and garlic — on the table in 60 minutes. At 596 calories and 67g protein per serving, it fits easily into a high-protein day. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Chicken thighs
• 8 cloves Garlic
• 2 tsp Black peppercorns
• 2 tbsp Coriander root
• 3 tbsp Fish sauce
• 1/2 cup Rice flour
• 1/2 cup Fried shallots
• 2 cups Sticky rice

Steps

1. Pound the garlic, peppercorns, and coriander root to a paste — the holy trinity of Thai fried chicken marinade.
2. Marinate the chicken with the paste, fish sauce, and a spoon of rice flour 30 minutes or overnight.
3. Dredge each piece in dry rice flour, shaking off the excess; the thin coat fries to a glassy shatter.
4. Deep-fry at 340°F for 12 minutes until deep golden and cooked through; the moderate heat cooks the bone-in pieces evenly.
5. Drain on a rack and shower with the fried shallots while hot.
6. Serve with sticky rice and sweet chili sauce; Hat Yai’s southern-style fried chicken is Thailand’s most famous, eaten by hand.
7. The shallots are not garnish — they are an ingredient. Be generous.

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