Recipe

Chef Justin Pichetrungsi’s Southern Thai Fried Chicken (Gai Tod Hat Yai) is Anajak Thai's most iconic signature dish.

Southern Thai Fried Chicken (Gai Tod Hat Yai)

Name: Southern Thai Fried Chicken (Gai Tod Hat Yai)
Ingredients: 2 pounds bone-in, skin-on chicken thighs and drumsticks; 6 cloves garlic (peeled); 3 tablespoons cilantro stems (or coriander roots, finely chopped); 1 tablespoon white peppercorns; 1 teaspoon whole coriander seeds (toasted); 1/2 teaspoon whole cumin seeds (toasted); 2 tablespoons fish sauce; 2 tablespoons light soy sauce; 1 tablespoon brown sugar; 2 tablespoons cold water; 5 large shallots (thinly sliced crosswise); 1/2 cup white rice flour; 2 tablespoons cornstarch; 4 cups peanut oil (or canola oil, for deep frying); 1/2 cup sweet Thai chili sauce (for serving)

Southern Thailand

4 servings, 1 hour 15 minutes (plus marinating)

Sources: Cross-checked against Chef Justin Pichetrungsi (Anajak Thai), Hot Thai Kitchen (Pailin Chongchitnant), and Los Angeles Times

Watch it made

Hat Yai Fried Chicken (Gai Tod Hat Yai)

4 servings

You’ll need

15 items · tap to check off

For the marinade and chicken

For the crispy shallots and batter

Make it step by step

11 steps · 260 min of timed cooking

Pound garlic, cilantro stems, white peppercorns, coriander seeds, and cumin seeds in a mortar into a fine, fragrant paste.
Whisk the spice paste, fish sauce, soy sauce, brown sugar, and cold water in a large bowl until sugar dissolves.
Toss chicken pieces in the marinade, cover, and refrigerate for at least 4 hours or overnight.⏱ 240 min
Toss thinly sliced shallots with 1 tablespoon rice flour and a pinch of salt until lightly coated.
Heat 2 inches of neutral oil in a heavy Dutch oven or wok to 325°F (165°C).
Fry shallots, stirring continuously, until pale golden and crisp, about 3 to 5 minutes; drain on paper towels.⏱ 5 min
Stir the remaining rice flour and cornstarch directly into the marinated chicken bowl until a light batter clings to each piece.
Increase oil heat to 350°F (175°C) in the same Dutch oven.
Lower chicken into hot oil in batches, frying until deep golden and cooked through, about 10 to 12 minutes.⏱ 12 min
Transfer fried chicken to a wire rack and let rest for 3 minutes.⏱ 3 min
Pile hot chicken high on a platter, smother generously with crispy shallots, and serve with sweet chili dipping sauce.

💡

Chef’s tip · Frying the shallots in the oil first naturally infuses the cooking oil with sweet allium flavor before the chicken ever touches it.

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