Authentic Hat Yai Fried Chicken Recipe
Southern Thai Style (2025 Guide)
What is Hat Yai Fried Chicken?
Hat Yai fried chicken, known as Kai Tod Hat Yai in Thai, is arguably the most famous culinary export from Southern Thailand. With approximately 1,900 monthly searches for this term, it’s clear that food enthusiasts worldwide are eager to learn about this crispy, flavorful dish.
Unlike other fried chicken varieties, Hat Yai style is characterized by its incredibly crispy, crackling skin, intensely flavorful meat, and the iconic serving style with sticky rice, fried shallots, and a spicy-sweet dipping sauce.
What Makes Hat Yai Fried Chicken Unique
This isn’t just another fried chicken recipe. Several key elements set Hat Yai-style apart:
The Marinade
The chicken is marinated with a paste made from coriander root, white peppercorns, garlic, and turmeric. This penetrates deep into the meat, creating layers of flavor that standard fried chicken lacks.
The Crispy Coating
While there’s debate about using rice flour versus tempura flour, the authentic version uses a light rice flour coating that creates a delicate, glass-like crispiness rather than a thick batter.
The Fried Shallots
No serving of Kai Tod Hat Yai is complete without a mountain of crispy fried shallots on top. These provide a sweet, aromatic crunch that complements the chicken perfectly.
Key Ingredients & Substitutions
For the most authentic flavor, try to find these ingredients at Asian markets or specialty stores:
- Chicken: Whole chicken cut into pieces or chicken thighs with skin on
- Coriander Root: The most distinctive flavor (substitute with cilantro stems in a pinch)
- White Peppercorns: Provides authentic Thai heat (black pepper can substitute)
- Thai Soy Sauce: Different from Chinese soy sauce – lighter and sweeter
- Rice Flour: For the characteristic light, crispy coating
- Palm Sugar: Adds a subtle sweetness to the marinade
- Shallots: For frying as a topping
Step-by-Step Recipe
Ingredients
- 1 whole chicken (about 3-4 lbs), cut into pieces
- 5 coriander roots, cleaned
- 1 tbsp white peppercorns
- 8 cloves garlic
- 1 tsp turmeric powder
- 2 tbsp Thai soy sauce
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 1 cup rice flour
- ¼ cup all-purpose flour
- 1 tsp baking powder
- 6-8 shallots, thinly sliced
- Vegetable oil for deep frying
Instructions
- Clean the chicken pieces and pat them completely dry with paper towels.
- Using a mortar and pestle, pound the coriander roots, peppercorns, and garlic into a fine paste.
- Mix the paste with turmeric, soy sauce, palm sugar, and fish sauce to create the marinade.
- Coat the chicken pieces thoroughly with the marinade, cover, and refrigerate for at least 4 hours (overnight is best).
- In a bowl, mix the rice flour, all-purpose flour, and baking powder.
- Dredge each marinated chicken piece in the flour mixture, shaking off excess.
- Heat oil in a deep pot or wok to 325°F (165°C).
- Fry the chicken in batches for 10-12 minutes until cooked through but not yet golden.
- Remove and drain on a rack. Increase oil temperature to 375°F (190°C).
- Fry the chicken again for 2-3 minutes until golden brown and extremely crispy.
- In a separate pan, fry the sliced shallots in hot oil until golden brown and crispy.
- Drain on paper towels and sprinkle with a pinch of salt.
- Serve the chicken topped with fried shallots, with sticky rice and dipping sauce on the side.
Serving Suggestions
Authentic Hat Yai fried chicken is always served with these traditional accompaniments:
Sticky Rice (Khao Niew)
The perfect neutral base to complement the flavorful chicken. This glutinous rice is steamed and has a chewy texture that pairs perfectly with the crispy chicken.
Spicy-Sweet Dipping Sauce
Typically made with chilies, garlic, vinegar, and sugar. This sauce provides a tangy, spicy contrast that cuts through the richness of the fried chicken.
Som Tam (Green Papaya Salad)
The fresh, spicy salad cuts through the richness of the fried chicken. Made with shredded unripe papaya, tomatoes, carrots, and a spicy lime dressing.
Iced Thai Tea or Beer
The perfect beverages to balance the meal. Thai tea is sweet and creamy, while beer helps cleanse the palate between bites of the flavorful chicken.
Where to Find the Best Hat Yai Fried Chicken
Kai Tod Decha
The most famous establishment, known for perfecting the recipe. Located at 2F3F+HF7, 93 Chee Uthit Rd, this spacious, popular fried chicken joint is halal-certified and a favorite among locals and tourists alike.
Kaitod Sofeeya Fried Chicken
Rated 4.7 stars with 238 reviews, this popular spot offers delicious fried chicken at affordable prices (฿1–200). Located at 2F3F+GM5, it’s a great takeaway option that opens at 3:30 pm.
Arbee Hatyai Fried Chicken
With a 4.2 star rating from 61 reviews, this restaurant in Hat Yai District offers both dine-in and takeaway options at very affordable prices (฿1–100).
Kim Yong Market Stalls
For an authentic street food experience, head to Kim Yong Market. Numerous vendors sell fantastic fried chicken alongside other local delights.
Night Market Vendors
Throughout Hat Yai’s bustling evening markets like the ASEAN Night Bazaar and Lee Gardens Night Market, you’ll find numerous vendors serving delicious Hat Yai fried chicken.
Pro Tips & Common Mistakes
Marinating Time
Don’t rush the marinating process. The flavors need at least 4 hours to properly penetrate the meat. Overnight marinating will give you the most authentic taste.
Oil Temperature
Use a thermometer to monitor oil temperature. The first fry should be at a lower temperature to cook the chicken through, while the second fry at higher temperature creates the crispiness.
Drying the Chicken
Pat the chicken completely dry before marinating. Any moisture on the surface will prevent the coating from adhering properly and create steam during frying.
Don’t Crowd the Pot
Fry in small batches to maintain oil temperature. Adding too many pieces at once will lower the temperature and result in greasy, soggy chicken.
External Resources for Thai Cooking
For more information on Thai cuisine and cooking techniques, check out these excellent resources:
- Hot Thai Kitchen – Authentic Thai recipes with detailed explanations
- Eating Thai Food – Guide to Thai cuisine and street food
- She Simmers – Traditional Thai cooking blog
- BBC Good Food Thai Recipes – Collection of Thai recipes
Frequently Asked Questions
Can I use chicken wings instead of a whole chicken?
Absolutely! Chicken wings or drumsticks work well. Adjust frying time accordingly – wings may cook faster than larger pieces.
I can’t find coriander root. What can I use instead?
While not exactly the same, you can substitute with a handful of cilantro stems (not leaves) plus 1/4 teaspoon of coriander seeds.
Is there a gluten-free version?
Yes, simply ensure your soy sauce is gluten-free (use tamari) and use 100% rice flour without any all-purpose flour.
Can I bake instead of fry?
For authenticity, frying is essential. However, you can bake at 425°F (220°C) on a rack until crispy, though the texture will be different.
How do I make the dipping sauce?
The traditional sauce combines Thai chilies, garlic, vinegar, sugar, and fish sauce. Pound 2-3 chilies and 1 garlic clove, then mix with 3 tbsp vinegar, 2 tbsp sugar, and 1 tbsp fish sauce.
Ready to Explore Hat Yai’s Culinary Scene?
If this recipe has inspired you to experience the real taste of Southern Thailand, start planning your food adventure to Hat Yai!
Check out our comprehensive guides to make the most of your trip:
Best Hotels in Hat Yai Transportation Guide More Hat Yai Food Tips
