Kai Tod

1. 1

   Prepare the marinade paste

   Using a Thai mortar and pestle, pound the garlic cloves, coriander roots, white pepper, and coriander seeds together until they form a rough, aromatic paste. The traditional pounding method releases essential oils that a blender cannot achieve. Alternatively, use a small food processor or stick blender to create a coarse paste. The paste should be fragrant with the distinctive aroma of garlic and coriander.

   NaNh NaNm

   Tips:

   • • Take time to pound thoroughly to extract maximum flavor
   • • A granite mortar and pestle works best for this task
   • • The paste should be coarse, not completely smooth
2. 2

   Marinate the chicken

   Rinse the chicken wings thoroughly under running water and pat completely dry with paper towels. Place the chicken in a large bowl. Add the pounded paste, fish sauce, oyster sauce, and palm sugar (if using). Use a fork to poke holes in the chicken skin to help the marinade penetrate deeply into the meat. Massage the marinade thoroughly into every piece, making sure all surfaces are well coated. Cover and refrigerate for at least 1 hour, but preferably 2-3 hours for maximum flavor. For best results, marinate overnight.

   NaNh NaNm

   Tips:

   • • Poking the skin helps the fish sauce infuse its umami flavor
   • • Bring chicken to room temperature 20-30 minutes before frying for even cooking
   • • The longer you marinate, the more flavorful the chicken
3. 3

   Prepare the batter

   In a medium bowl, combine the rice flour, tempura flour, baking soda, and salt. Whisk together the dry ingredients. Add the water gradually while stirring to create a smooth batter with no lumps. The batter should have a thin consistency, similar to pancake batter, that will coat the chicken evenly without being too thick. Do not overmix - stir just until combined. Let the batter rest for 10 minutes while the oil heats.

   NaNh NaNm

   Tips:

   • • Rice flour is key for achieving the crispy texture
   • • The batter should be thin enough to drip off a spoon slowly
   • • Avoid overmixing to keep the batter light and crispy
4. 4

   Heat the oil

   Fill a large pot, wok, or deep fryer with canola oil to a depth of about 3/4 inch (about 2 cm). Heat the oil over medium-high heat to 350-375°F (175-190°C). To test if the oil is ready, drop a small amount of batter into the oil - it should sizzle immediately and float to the surface. If using a thermometer, maintain the temperature around 350°F throughout frying. Have a wire rack or paper towel-lined plate ready for draining the fried chicken.

   NaNh NaNm

   Tips:

   • • Use a thermometer for consistent results
   • • The oil should be hot enough to create immediate sizzle but not smoking
   • • Maintain consistent temperature for evenly cooked chicken
5. 5

   Fry the chicken

   Working in batches to avoid crowding the pot, take each marinated chicken piece and dip it into the batter, coating it completely. Let excess batter drip off briefly, then carefully lower the chicken into the hot oil. Fry the chicken wings for 12-15 minutes, turning occasionally with tongs or a slotted spoon to ensure even browning. The chicken is done when the batter turns golden brown and crispy, and the internal temperature reaches 165°F (74°C). The chicken should be cooked through with no pink remaining near the bone. For extra crispiness, you can use the double-fry method: fry at lower heat (325°F) for 10 minutes, remove and rest for 5 minutes, then fry again at higher heat (375°F) for 2-3 minutes.

   NaNh NaNm

   Tips:

   • • Don't overcrowd the pot - fry in batches for crispiest results
   • • Turn the chicken occasionally for even coloring
   • • The double-fry method creates extra crispy, non-greasy chicken
   • • Adjust heat as needed to maintain consistent oil temperature
6. 6

   Drain and serve

   Use a slotted spoon or tongs to remove the fried chicken from the oil, letting excess oil drip back into the pot. Transfer to a wire rack set over a baking sheet or to a paper towel-lined plate to drain. Let the chicken rest for 2-3 minutes before serving - this helps the coating set and become extra crispy. Arrange the fried chicken on a serving platter with fresh cucumber slices and sweet chili sauce for dipping. Serve immediately while hot and crispy.

   NaNh NaNm

   Tips:

   • • A wire rack is better than paper towels for maintaining crispiness
   • • Serve hot for the best texture and flavor
   • • The coating will continue to crisp slightly as it cools

• •Using a mortar and pestle to make the marinade paste extracts more flavor than a blender
• •White pepper provides the authentic Thai flavor - don't substitute with black pepper if possible
• •Coriander root is traditional and adds unique flavor, but cilantro stems are an acceptable substitute
• •Marinating for 2-3 hours minimum is recommended, but overnight gives the best flavor
• •Rice flour is essential for the crispy, light texture that characterizes Thai fried chicken
• •Maintain oil temperature at 350°F for perfectly cooked, non-greasy chicken
• •Don't overcrowd the pan - fry in batches for maximum crispiness
• •The double-fry method (low heat, rest, then high heat) creates the crispiest results
• •Let chicken come to room temperature before frying for more even cooking
• •Poke holes in the chicken skin before marinating to help flavors penetrate deeply
• •Use chicken wings for best flavor absorption and crispy texture, but drumsticks and thighs work well too
• •Fresh cilantro root is hard to find outside Thailand - use the bottom stems with roots attached

• •
  Sweet chili sauce (nam jim gai) - the classic dipping sauce
• •
  Som tam (green papaya salad) - provides refreshing contrast
• •
  Sticky rice (khao niao) - traditional accompaniment
• •
  Jasmine rice (khao suay) - for a complete meal
• •
  Fresh cucumber slices - cool and refreshing
• •
  Thai pickled vegetables - tangy accompaniment
• •
  Fresh herbs - cilantro, mint, Thai basil
• •
  Lime wedges - for squeezing over the chicken
• •
  Thai iced tea (cha yen) - traditional beverage pairing
• •
  Beer - popular street food pairing
• •
  Sriracha sauce - for extra heat

Kai Tod emerged as a beloved staple of Bangkok's vibrant street food culture, which has its roots in the ethnic Chinese enclaves of the city. Street food in Thailand was commonly introduced and sold by Chinese immigrants who arrived as coolie workers during the late 19th century, with Bangkok's Chinatown (Yaowarat) considered the birthplace of Thai street food culture. However, street food didn't become popular among native Thai people until the early 1960s, when rapid urban population growth stimulated the street food scene. By the 1970s, street food had become so prevalent that it 'displaced home-cooking' for many Bangkok residents. Kai Tod represents the perfect fusion of Chinese frying techniques with Thai aromatics and seasonings - the use of garlic, white pepper, and coriander root in the marinade is distinctly Thai, while the deep-frying method and light crispy batter show Chinese influence. The dish gained tremendous popularity as an affordable, delicious protein option that could be prepared quickly by street vendors and enjoyed on-the-go. Today, Kai Tod is found everywhere from humble street carts to award-winning restaurants, including the legendary Soi Polo Fried Chicken near Lumpini Park, which has been serving the same family recipe for over 50 years and has earned Michelin's Bib Gourmand Award since 2019. The dish is especially popular in areas with Muslim communities, particularly in Min Buri District and southern Bangkok, where vendors are known for producing exceptional versions. Kai Tod embodies the accessibility and deliciousness that defines Thai street food - a crispy, flavorful dish that brings people together at all times of day.

Authentic Thai Kai Tod is distinguished by several key elements that set it apart from other fried chicken styles. The marinade must include the holy trinity of Thai aromatics: garlic, white pepper, and coriander root, traditionally pounded together in a granite mortar and pestle to release maximum essential oils and flavors. Fish sauce is essential for providing the characteristic Thai umami depth, while oyster sauce adds richness and helps the marinade adhere to the chicken. The batter is what truly differentiates Thai fried chicken - it must be made primarily with rice flour, which creates a light, crispy shell that's distinctly different from the thick, heavy coating of American-style fried chicken. Tempura flour (such as Gogi brand, commonly used in Thailand) is often added for extra crispness, along with a small amount of baking soda. The resulting coating should be thin, delicate, and incredibly crispy, crackling with each bite while the meat inside remains juicy and tender. Traditional Thai street vendors often use the double-fry method: frying first at lower temperature (around 325°F) to cook the chicken through, then again at higher temperature (around 375°F) to achieve maximum crispiness without greasiness. Kai Tod is never complete without accompaniments - it must be served with sweet chili sauce (nam jim gai) for dipping and fresh cucumber slices for cooling contrast. When eaten as part of a meal, it's traditionally paired with som tam and sticky rice. The Hat Yai variation from southern Thailand is also considered authentic, distinguished by the addition of cumin and generous topping of crispy fried shallots. White pepper is crucial for authentic flavor - black pepper creates a different taste profile and should be avoided if possible. The chicken itself is traditionally wings, drumsticks, or bone-in thighs, as the bones add flavor and the skin provides maximum surface area for the crispy coating.