What makes Hat Yai Fried Chicken (ไก่ทอดหาดใหญ่) so special?
It is all about the Southern Thai marinade, a fragrant blend of garlic, coriander root, and white pepper combined with a light, ultra-crisp rice-flour coating. For the final addition? A generous shower of sweet, crunchy fried shallots.
Traditionally served with sticky rice and sweet chili sauce, this iconic street-food favorite is irresistible. Best enjoyed with an ice-cold Thai Lager or a refreshing Weizen (Wheat Beer).
🐓 Ingredients
(Serves 2–3)
For the chicken:
500 g chicken pieces (drumsticks, thighs, or wings)
3 tbsp Rice Flour (or all-purpose flour)
2 tbsp corn Starch
1 tsp baking Powder
1 tsp ground white Pepper
1 tsp ground coriander Seeds
1 tsp ground Cumin
1 tsp Thai yellow Curry Powder (optional, adds depth)
1 tsp of Salt
1 tbsp Sugar
2 tbsp Oyster Sauce
1 tbsp Soy or Tamari Sauce (both gluten-free)
2 tbsp Water
For frying & topping:
1–2 cups Oil (for deep frying)
½ cup thinly sliced Shallots
A pinch of Salt
Instructions
Prepare the marinade.
Mix oyster sauce, soy sauce, sugar, salt, and water in a bowl.
Add ground spices (white pepper, coriander, cumin, curry powder if using).
Toss chicken in the marinade, coating well. Cover and refrigerate for at least 2 hours (overnight gives best flavor).
Coat the chicken.
In a bowl, combine rice flour, cornstarch, and baking powder.
Lightly dredge marinated chicken pieces in this flour mixture just before frying.
Fry the shallots.
Heat oil in a wok or deep pan over medium heat.
Add thinly sliced shallots and fry until golden and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt.
Fry the chicken.
Using the same oil, raise heat to medium-high.
Fry chicken pieces in batches, turning occasionally, until golden brown and crispy (about 12–15 minutes, depending on size).
Drain on paper towels.
Serve
Place chicken on a platter, sprinkle with crispy fried shallots, and serve hot.
Traditionally to be enjoyed with sticky rice and sweet chili dipping sauce.