Hat Yai Chicken Recipe

I absolutely love this Hat Yai chicken recipe because it’s the perfect blend of rich flavors, from coconut cream to aromatic spices, creating a taste explosion I can’t resist. Plus, there’s something so satisfying about biting into that golden, crispy coating after marinating overnight—it’s savory comfort food at its finest!

I relish making delicious dishes, with my Hat Yai Chicken being among them. This meal centers on marinated chicken legs, which are soaked in a creamy mixture of ingredients: coconut cream, fish sauce, soy sauce, and such spices as turmeric and white pepper.

The rice flour used to coat the chicken and make it crisp is the big flavor and textural difference between it and other fried chicken my pals and I have encountered. More than 30% of the chicken’s weight is in the legs, and mine are generously seasoned and served up on rice with a nest of pickled mustard greens.

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Ingredients

Coconut cream or milk: Provides a delicious creaminess and gentle sweetness.

Fish sauce: Supplies depth of umami and savory deliciousness.

Palm sugar or brown sugar: Balances flavor with sweetness.

Mildly potent and aromatic spices define the character of white pepper.

Powdered turmeric: Earthy infusions and a golden hue.

Zesty warmth and digestive aid are the hallmarks of ginger.

Flour made from rice: When deep-fried contributes to a crispy texture.

Ingredient Quantities

• 4 whole chicken legs or thighs
• 1/2 cup coconut cream or milk
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 2 tablespoons palm sugar or brown sugar
• 1 tablespoon ground white pepper
• 1 teaspoon turmeric powder
• 1/2 teaspoon coriander powder
• 3 cloves garlic, minced
• 1 inch piece of ginger, grated
• 2 cups all-purpose flour
• 1 cup rice flour
• Vegetable oil for frying
• 2 cups thinly sliced shallots (optional)

Instructions

1. In a big bowl, combine the following ingredients: coconut cream, fish sauce, soy sauce, oyster sauce, palm sugar, ground white pepper, turmeric powder, coriander powder, minced garlic, and grated ginger. Mix these ingredients together well until you have a smooth and unified sauce. You shouldn’t be able to see or taste the palm sugar, and all the spices should be very well combined.

2. Add the chicken legs or thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

3. As the chicken soaks in the marinade, if you’re using them, slice the shallots very thinly and put them to the side.

4. In a different bowl, mix the all-purpose flour and rice flour together well. Hold that thought while we move to the next part of the recipe for the chicken so we can finally bring the two together.

5. After the chicken has soaked in the marinade, pour enough vegetable oil into a large pan or deep fryer to submerge the chicken. Heat the oil to 350°F (175°C).

6. Take the chicken from the marinade, letting any extra marinade drip off. Dredge each piece in the flour mixture, ensuring a uniform coat.

7. Take care to ease the coated pieces of chicken into the hot oil. Work in batches if necessary to avoid crowding the pan and straining the chicken. Fry pieces for 10 to 12 minutes. They are done when they are golden brown and crisp all over and when the interior of the chicken has no remaining pink.

8. To use, fry the sliced shallots in the same oil until they are crispy and golden brown, about 2-3 minutes. Remove them with a slotted spoon and drain on paper towels.

9. Remove the cooked pieces of chicken from the oil and let them drain on a wire rack or paper towels. These are the steps to take to remove excess oil from the chicken.

10. Serve the Hat Yai chicken warm. If you have prepared it, garnish with crispy shallots. Next, make sure you have your favorite dipping sauce or condiment close at hand. Then, enjoy.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Grater
4. Knife
5. Cutting board
6. Plastic wrap
7. Second bowl for the flour mixture
8. Frying pan or deep fryer
9. Thermometer (for measuring oil temperature)
10. Tongs
11. Slotted spoon
12. Paper towels
13. Wire rack

FAQ

• What is the best way to marinate the chicken for Hat Yai Chicken?In a bowl, blend coconut cream, fish sauce, soy sauce, oyster sauce, palm sugar, white pepper, turmeric, coriander, garlic, and ginger. Add the chicken to the bowl. Using your hands, coat the chicken in the marinade. Cover the bowl and place it in the refrigerator for 4 hours or overnight.
• Can I use chicken breasts instead of legs or thighs?Chicken breasts can be used, but they may cook faster than thighs or legs. Adjust frying time to prevent drying out.
• Is there an alternative to palm sugar?If palm sugar is not available, brown sugar makes a good substitute for it in this recipe.
• What is the purpose of both all-purpose flour and rice flour?All-purpose flour combined with rice flour makes fried chicken that has a crisp texture.
• Can I bake the chicken instead of frying it?Certainly! Here is a healthier alternative. You can bake the marinated chicken at 400°F (200°C) for around 25-30 minutes or until fully cooked, but it might not turn out as crispy as if you had fried it.
• How do I prevent the shallots from burning during frying?Cook the shallots at a lower temperature until they are golden brown and crisp. Remove them with a slotted spoon before frying the chicken, to avoid overcooking the shallots.
• What oil is best for frying Hat Yai Chicken?For optimum results when frying, use oils with high smoke points—like peanut or canola oil.

Substitutions and Variations

If you would like a less rich dish, you can use regular coconut milk in place of the coconut cream.
You can substitute light soy sauce for the regular soy sauce.
Should palm sugar not be available, you may also use brown, or even white, sugar as an alternative.
Black pepper can be used instead of white pepper to impart a slightly more robust flavor.
If you don’t have rice flour, you can use cornstarch to get a similar crispy texture.

Pro Tips

1. Temper the Oil Always use a thermometer to keep the oil temperature steady at 350°F (175°C). This will ensure the chicken cooks evenly and crisps up nicely without becoming greasy.

2. Even Marination To achieve maximum flavor, score the chicken legs or thighs with a few shallow cuts before marinating. This allows the marinade to penetrate deeper into the meat.

3. Dry Flour Mix Before dredging the chicken in the flour mixture, give each piece a gentle shake after removing it from the marinade to ensure a thin, even coating of flour without clumping, which helps achieve an even, crispy crust.

4. Fry in Batches Avoid overcrowding the frying pan, as this can lower the oil temperature drastically. Fry in small batches to maintain oil temperature and ensure each piece turns out crispy.

5. Rest after Frying Let the fried chicken rest on a wire rack set over a baking sheet for a few minutes after frying. This allows excess oil to drain and helps maintain crispiness.