Gai Tod Hat Yai
A Thai dinner built around chicken thighs and garlic — on the table in 60 minutes.
✓ USDA-verified nutrition data
596 calories
67g protein
48g carbs
14g fat
1g fiber
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
- Pound the garlic, peppercorns, and coriander root to a paste — the holy trinity of Thai fried chicken marinade.
- Marinate the chicken with the paste, fish sauce, and a spoon of rice flour 30 minutes or overnight.
- Dredge each piece in dry rice flour, shaking off the excess; the thin coat fries to a glassy shatter.
- Deep-fry at 340°F for 12 minutes until deep golden and cooked through; the moderate heat cooks the bone-in pieces evenly.
- Drain on a rack and shower with the fried shallots while hot.
- Serve with sticky rice and sweet chili sauce; Hat Yai’s southern-style fried chicken is Thailand’s most famous, eaten by hand.
- The shallots are not garnish — they are an ingredient. Be generous.