Hat Yai Fried Chicken Recipe

Ben Carraoli

Hat Yai Fried Chicken Recipe

I still remember the first time I made Hat Yai fried chicken at home—it was love at first bite! The chicken came out golden, crunchy, and incredibly juicy, with a unique Thai flavor that’s hard to resist. I couldn’t stop thinking about the combination of sweet, savory, and slightly spiced notes. It’s a street food favorite from Southern Thailand, and making it myself was easier than I expected.

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Total Time 45

Servings: 6

Ingredients Method Notes

Ingredients

Chicken – Use drumsticks thighs, or wings for the juiciest results; avoid chicken breast as it can dry out.
Tempura flour – Creates a light crispy crust; all-purpose or rice flour can be used as substitutes.
Fish sauce – Adds authentic umami flavor; soy sauce can work in a pinch but won’t taste the same.
Palm sugar – Brings a gentle caramel sweetness that balances the salty flavors.
Salt – Enhances all the flavors in the marinade.
Coriander seeds – Pounded for aroma and subtle earthiness.
Coriander root – A classic Thai ingredient that adds depth to the marinade.
Cumin seeds – Adds a warm nutty undertone.
Black peppercorns – Freshly pounded for a mild heat and fragrance.
Garlic – Freshly minced for aroma and flavor.
Water – Used to help dissolve the palm sugar and blend the marinade

Method

Start by pounding coriander seeds, cumin seeds, black peppercorns, garlic, and coriander root into a paste. Mix this with fish sauce, palm sugar, salt, and water to make a balanced Thai-style marinade.
Rub the marinade over your chicken pieces, making sure every part is coated. Cover and refrigerate for at least 1 hour to let the flavors penetrate deeply.
Lightly dust the marinated chicken in tempura flour, ensuring an even coating. This creates that signature crispy crust while keeping the meat inside tender.
Heat oil in a deep fryer or heavy pot. Fry chicken in batches until golden brown and cooked through, about 8–10 minutes per batch depending on size.
Top the chicken with thinly sliced, lightly salted fried shallots. They add extra crunch and a subtle sweetness that enhances the dish.

Notes

I always pat the chicken dry before coating to get an extra crispy crust.
I prefer using fresh palm sugar—it melts better and gives a richer flavor.
For the best aroma, I fry shallots separately and sprinkle them over right before serving.
I recommend using a thermometer to maintain oil at 350°F for perfect frying.
I like letting the chicken rest on a wire rack after frying to prevent sogginess.