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Thai-style Fried Chicken

Prep:

Cook: 10 mins

deep frying

Crispy chicken thighs with a peppery kick in a light and crunchy batter

  • 3-4 chicken thighs bone in, skin-on

  • Vegetable oil, for deep frying

  • Steamed Glutinous Rice to serve

  • Thai Sweet Chilli Sauce to serve

  • Deep fried shallots to garnish

The Batter

  • 140g shop brought tempura batter or use plain flour

  • 190ml cold sparkling water or soda water

  • ½ tsp salt

  • ½ tsp pepper

The Marinade

  • 4 cloves of Garlic, peeled and chopped

  • Handful Coriander stalks finely chopped

  • 1/2 tsp white pepper,

  • 1/2 tsp black pepper

  • 1.5 tbsp Light Soy Sauce

  • 2.5 tsp Oyster Sauce

  • 1.5 tsp Sugar

  • 1/2 tsp salt

  • Place the chicken thighs into a bowl. Finely chop the coriander stalks, bash and peel the garlic, then finely chop and add to the bowl. Add the rest of the marinade ingredients and massage into the chicken. Marinade for as long as possible (preferably overnight)

Make the batter

  • Mix the dry ingredients together, and add the soda water slowly while whisking. You are aiming for the consistency of pancake batter.

Fry

  • Preheat the oil. Dip the marinated chicken into the batter and place carefully into the oil. Deep fry to golden brown (5 mins), then turn it down to a low heat and cook for a further 7 to 8 minutes to cook the chicken through. Serve with glutinous rice and sweet chili sauce. Top with crispy shallots and enjoy!

How To Make Hat Yai Fried Chicken

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  • 3-4 chicken thighs bone in, skin-on

  • Vegetable oil, for deep frying

  • Steamed Glutinous Rice to serve

  • Thai Sweet Chilli Sauce to serve

  • Deep fried shallots to garnish

The Batter

  • 140g shop brought tempura batter or use plain flour

  • 190ml cold sparkling water or soda water

  • ½ tsp salt

  • ½ tsp pepper

The Marinade

  • 4 cloves of Garlic, peeled and chopped

  • Handful Coriander stalks finely chopped

  • 1/2 tsp white pepper,

  • 1/2 tsp black pepper

  • 1.5 tbsp Light Soy Sauce

  • 2.5 tsp Oyster Sauce

  • 1.5 tsp Sugar

  • 1/2 tsp salt


  • Place the chicken thighs into a bowl. Finely chop the coriander stalks, bash and peel the garlic, then finely chop and add to the bowl. Add the rest of the marinade ingredients and massage into the chicken. Marinade for as long as possible (preferably overnight)

Make the batter

  • Mix the dry ingredients together, and add the soda water slowly while whisking. You are aiming for the consistency of pancake batter.

Fry

  • Preheat the oil. Dip the marinated chicken into the batter and place carefully into the oil. Deep fry to golden brown (5 mins), then turn it down to a low heat and cook for a further 7 to 8 minutes to cook the chicken through. Serve with glutinous rice and sweet chili sauce. Top with crispy shallots and enjoy!

How To Make Hat Yai Fried Chicken

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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