Gai Tod Hat Yai

Name: Gai Tod Hat Yai
Yield: 4 servings
Cuisine: Thai
Ingredients: 1kg chicken pieces; 1 head garlic, 6 coriander roots and 1 tbsp white peppercorns, pounded; 1 tsp curry powder and 1 tsp turmeric; 2 tbsp fish sauce and 1 tbsp soy sauce; 300g shallots, thinly sliced; Rice flour, for dusting; Oil, for deep-frying

ไก่ทอดหาดใหญ่/gai TOD haht YAI/

Also known as: Hat Yai Fried Chicken, Kai Thot Hat Yai

About this dish

Southern Thai fried chicken marinated in coriander root, garlic and pepper, topped with a mountain of crispy fried shallots.

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Ingredients

🍗1kg chicken pieces

🧄1 head garlic, 6 coriander roots and 1 tbsp white peppercorns, pounded

🟡1 tsp curry powder and 1 tsp turmeric

🫙2 tbsp fish sauce and 1 tbsp soy sauce

🧅300g shallots, thinly sliced

🌾Rice flour, for dusting

🫗Oil, for deep-frying

Method

Serves 4

Marinate the chicken in the pounded paste, spices and sauces overnight.

Fry the shallots slowly in oil until golden and crisp. Drain.

Dust the chicken lightly with rice flour.

Deep-fry in the shallot oil at 170°C (340°F) until cooked through and deeply golden.

Serve piled with crispy shallots, with sticky rice and sweet chilli sauce.

✓ What Makes it Authentic

Hat Yai, in Songkhla province, is famous across Thailand for this fried chicken, eaten with sticky rice and sweet chilli sauce.

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