Southern Thai Fried Chicken Recipe (Hat Yai)

As a fan of Fried Chicken Recipes, I first encountered this Southern Thai Hat Yai style chicken. Tender pieces marinated with minced garlic, fish sauce and white pepper are crisped in a delicate rice flour and cornstarch coating. The sweet and sour dipping sauce completes a truly memorable dish today.

I’m super excited to share my Southern Thai Fried Chicken Hat Yai recipe with you. This dish is a real twist on the usual chicken dishes you might see in popular Asian cooking or even recipes like Butter Chicken.

I start by using 1.5 lbs of assorted chicken pieces marinated with 10 cloves of minced garlic, 1 tbsp salt, 1/2 tsp white pepper, 2 tbsp fish sauce and 1 tbsp soy sauce. I also add a splash of rice wine if you have it.

Then the chicken is lightly coated with a mix of 1/2 cup rice flour and 1/2 cup cornstarch before being deep fried until golden. The dipping sauce is just as fun to make.

With 3 tbsp sugar, 3 tbsp rice vinegar, 2 tbsp water, 1 clove minced garlic, and a hint of chili flakes mixed with 1 tsp tamarind paste plus a pinch of extra salt its sweet and sour balance is irresistible. Enjoy!

Why I Like this Recipe

I really love this recipe for a bunch of reasons. First off, I like how simple it is to make. The steps are pretty straight forward even if you’re not a pro in the kitchen, so I can whip it up without a ton of stress. Another thing is the marinade; it packs so much flavor into the chicken and it makes it super juicy and tender. I also enjoy the dipping sauce. Its blend of sweet, sour, and a little spicy kick really enhances every bite and gives the dish its awesome character. Lastly, I appreciate that this recipe feels versatile and fun to share with my friends and family because everyone ends up talking about how good it tastes afterwards.

Ingredients

• Chicken Pieces: They provide protein and are key for a tasty, crispy experience in this dish.
• Minced Garlic: Adds bold aroma and flavor, and supports digestion and overall wellness.
• Fish Sauce: Offers a salty umami punch that deepens flavors with essential minerals and taste.
• Rice Flour & Cornstarch: Light gluten alternative coating that crisps up, aiding in that delightful crunchy bite.
• Dipping Sauce Ingredients: Combines rice vinegar and sugar for a tangy yet sweet dipping sauce boost.
• Salt: Enhances and balances all the flavors in this special fried dish.
• White Pepper: Offers mild heat and bright flavor without overpowering the dish.
• Soy Sauce: Gives a rich umami kick and deepens the flavor profile further.

Ingredient Quantities

• Chicken pieces (drumsticks, thighs, wings) – 1.5 lbs
• Minced garlic – 10 cloves
• Salt – 1 tbsp
• White pepper – 1/2 tsp
• Fish sauce – 2 tbsp
• Soy sauce – 1 tbsp
• Rice wine (optional) – 1 tbsp
• Rice flour – 1/2 cup
• Cornstarch – 1/2 cup
• Oil for deep frying – enough to submerge chicken
• Sugar (for dipping sauce) – 3 tbsp
• Rice vinegar (for dipping sauce) – 3 tbsp
• Water (for dipping sauce) – 2 tbsp
• Minced garlic (for dipping sauce) – 1 clove
• Chili flakes or red chili slices (for dipping sauce) – 1/2 tsp or 2 small red chilies
• Tamarind paste (for dipping sauce) – 1 tsp
• Extra salt (for dipping sauce) – a pinch

How to Make this

1. Start by mixing the chicken pieces with minced garlic, salt, white pepper, fish sauce, soy sauce, and rice wine if you have it. Make sure all pieces are well coated and leave it to marinate for at least an hour.

2. Meanwhile, prepare your dredging mix by combining the rice flour and cornstarch in a large bowl.

3. After the chicken has marinated, dredge each piece thoroughly in the flour mixture so every bit is evenly coated.

4. Heat enough oil in a deep pan so it can completely submerge the chicken pieces. Test the oil temperature by dropping a small bit of flour in; it should sizzle and bubble right away.

5. Carefully lower the chicken into the hot oil and fry until they turn a deep golden brown. This usually takes about 8 to 10 minutes, but check that the inside is fully cooked.

6. Once done frying, remove the chicken pieces and place them on a paper towel lined plate to drain off the excess oil.

7. Now prep your dipping sauce by combining sugar, rice vinegar, water, one minced garlic clove, chili flakes (or red chili slices), tamarind paste, and a pinch of extra salt in a small bowl.

8. Stir the dipping sauce well until the sugar completely dissolves. Give it a taste and adjust if you think it needs a bit more salt or vinegar.

9. Serve the crispy fried chicken hot and alongside a bowl of your sweet and sour dipping sauce.

10. Enjoy your homemade southern Thai fried chicken and share it with your family and friends if you want to spread the love!

Equipment Needed

1. A large bowl for mixing and marinating the chicken with all the spices and sauces
2. A separate bowl for combining the rice flour and cornstarch for dredging
3. A deep pan or pot that is big enough to fully submerge the chicken in oil
4. A paper towel lined plate to drain the fried chicken once it comes out of the oil
5. A small bowl to mix up the dipping sauce ingredients
6. A pair of tongs or a slotted spoon for safely removing the chicken from the hot oil
7. A knife and cutting board for mincing garlic and any other needed prep
8. Measuring cups and spoons to get all the ingredients exactly right

FAQ

Southern Thai Fried Chicken Recipe (Hat Yai) Substitutions and Variations

• Fish sauce: If you dont have fish sauce, you can mix soy sauce with a tiny pinch of salt to mimic that salty tang.
• Rice wine: You can just skip it if you dont have any or substitute with a bit of dry sherry, it works pretty well.
• Rice flour: In a pinch, all-purpose flour can be used instead, but it might change the crunch slightly.
• Cornstarch: You can swap this with potato starch or tapioca starch, they both help get that crispy finish.
• White pepper: If you only have black pepper, use a little less of it since its more potent, it will still add a nice spice.

Pro Tips

1. Try marinating the chicken a bit longer than an hour if you have the time, cause letting it sit overnight can really mix up the flavors and make it super juicy.
2. When you’re coating the chicken, make sure you shake off excess flour mix so the chicken wont get soggy when you fry it.
3. Test your oil with a tiny bit of the flour mixture first; if it bubbles right away then you’re good, but if not, heat it a bit more.
4. Don’t be afraid to tweak the dipping sauce a little—if it tastes too sour or too sweet, adjust the vinegar or sugar till it hits just right for you.