Hat Yai Fried Chicken Recipe
User Reviews
5.0
15 reviews
Excellent
Hat Yai Fried Chicken Recipe
Report
This Hat Yai fried chicken recipe delivers crispy chicken with a flavorful Thai marinade. Perfect as an appetizer or snack!
Share:
Ingredients
- 2 shallots thin slices
- oil for deep-frying
- 50 ounces chicken
- 1 teaspoon cumin seeds roasted
- 1 teaspoon coriander seeds roasted
- 1 teaspoon black peppercorns roasted
- 2 coriander root
- 4 cloves garlic
- 1/2 tablespoon palm sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 6 tablespoons tempura flour
- 1 cup ice-cold water
Instructions
- Thinly slice the shallots into even-sized pieces. Lay them out on a paper towel and sprinkle with some salt. This helps extract moisture. After 10 minutes, gently pat the shallots with another paper towel to remove excess moisture. Then, heat up oil in a pan, and fry the shallots until golden and crispy. Place them on a paper towel to let excess oil drain. We’ll fry the chicken in that same oil to infuse it with shallot flavor.
- Toast cumin seeds, coriander seeds, and black peppercorns until fragrant or 20 seconds. Use a stone mortar and pestle to pound garlic, coriander seeds, coriander root, cumin seeds, and black peppercorns.
- Transfer the spice mixture to a large mixing bowl. Add palm sugar, fish sauce, and salt. Tip: Use a mixing glove to blend the ingredients. Add tempura flour into the bowl, and slowly add ice-cold water while constantly kneading with your hand until you reach a sauce.
- If you use chicken legs, make two slices around the bone. Add the chicken to the marinade and thoroughly coat each piece with the marinade sauce. Transfer to your refrigerator for at least 4 hours, or ideally overnight.
- Deep-fry the chicken in the same oil as the shallots until golden brown and cooked through, flipping as needed. Heat your oil to 350°F to 375°F (175°C to 190°C). Flip occasionally. Check doneness with a thermometer; then drain on a rack or paper towels and let rest before serving.
Notes
- Use the nutrition card in this recipe as a guideline.
- You can use any cut of chicken, like drumsticks, thighs, or wings. If possible, avoid using chicken breast since it can become too dry.
- If you'd like to serve with a dipping sauce, I suggest trying my Thai sweet chili sauce recipe or this dipping sauce for chicken.
Nutrition Information
Show Details
Calories
544kcal
(27%)
Carbohydrates
6g
(2%)
Protein
46g
(92%)
Fat
37g
(57%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
8g
Monounsaturated Fat
15g
Trans Fat
0.2g
Cholesterol
181mg
(60%)
Sodium
1110mg
(46%)
Potassium
552mg
(16%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
351IU
(7%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 544 kcal
% Daily Value*
| Calories | 544kcal | 27% |
| Carbohydrates | 6g | 2% |
| Protein | 46g | 92% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 181mg | 60% |
| Sodium | 1110mg | 46% |
| Potassium | 552mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 351IU | 7% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
