Thai Fried Chicken (Hat Yai Style)

Ingredients

6 chicken thighs (bone-in)

4 garlic cloves

Handful coriander stems

Vegetable oil (for frying)

Crispy shallots (to garnish)

Sweet chilli sauce (to serve)

Sticky rice (optional)

The Marinade

1 teaspoon white pepper

1 teaspoon black pepper

1 tablespoon sugar

1 teaspoon salt

1 tablespoon light soy sauce

1 tablespoon oyster sauce

The Batter

150g tempura flour (or plain flour)

Cold soda water (or cold water)

Pinch salt

Pinch pepper

PREPARATION

Method

1. Finely chop coriander stems and garlic, then add them to a bowl with the chicken thighs, ensuring everything is evenly distributed.

2. Add white pepper, black pepper, sugar, salt, soy sauce and oyster sauce, then massage the marinade thoroughly into the chicken.

3. Cover and marinate for at least 10 minutes, or overnight for deeper flavour and more tender chicken.

4. Heat oil for deep frying while preparing the batter, ensuring the oil reaches frying temperature before coating the chicken.

5. In a bowl, mix tempura flour with a pinch of salt and pepper, then gradually whisk in cold soda water until you get a loose pancake-like batter.

6. Test the oil using a wooden chopstick or spoon—small bubbles should immediately form around it when the oil is ready. 

COOKING

7. Dip each piece of marinated chicken into the batter, coating fully before carefully lowering into the hot oil.

8. Fry on medium-high heat for about 5 minutes until the batter becomes lightly golden and crisp.

9. Lower the heat slightly and continue frying for a further 7–8 minutes until the chicken is fully cooked through.

10. Remove the chicken and drain on a wire rack or kitchen paper to keep the coating crisp.

11. Allow the chicken to rest briefly before serving with crispy shallots, sticky rice and sweet chilli sauce.

School of Wok Tips

• Cold batter creates a lighter, crispier coating.

• Bone-in chicken gives better flavour and stays juicy.

• Fry on two heat levels for crisp coating and fully cooked meat.

• Rest chicken on a rack to stop the coating going soggy.

FAQs

Why use soda water in the batter?

The carbonation creates a lighter and crispier texture.

Can I use boneless chicken?

Yes, but cooking time will be shorter.

What is Hat Yai fried chicken?

A famous Southern Thai fried chicken style known for garlic and crispy shallots.