Kai Tod Hat Yai

1. 1

   Prepare the marinade paste

   Using a mortar and pestle, pound the garlic cloves, coriander roots, white peppercorns, and black peppercorns together until they form a rough, aromatic paste. The texture doesn't need to be completely smooth - some coarse pieces are fine. This traditional pounding method releases essential oils better than a food processor. Alternatively, use a small food processor or blender to grind the ingredients into a paste.

   NaNh NaNm

   Tips:

   • • Don't over-process - a rough paste is traditional
   • • The paste should be very fragrant when done
2. 2

   Mix the complete marinade

   In a large bowl, combine the pounded paste with light soy sauce, dark sweet soy sauce, palm sugar, salt, and water. Stir well until the sugar and salt dissolve completely. The marinade should have a balanced sweet-salty flavor with aromatic undertones.

   NaNh NaNm

   Tips:

   • • Taste and adjust seasoning - it should be quite strong
   • • Make sure sugar is fully dissolved before adding chicken
3. 3

   Marinate the chicken

   Add the chicken wings to the marinade, ensuring all pieces are well coated. Massage the marinade into the chicken. Place in a ziplock bag or covered container and marinate at room temperature for 2-3 hours, or refrigerate for up to 24 hours for deeper flavor. Turn the chicken occasionally during marinating.

   NaNh NaNm

   Tips:

   • • Room temperature marinating for 2-3 hours is traditional
   • • If marinating longer, refrigerate to prevent spoilage
   • • Bring to room temperature before frying for even cooking
4. 4

   Prepare the crispy shallots

   Slice the shallots very thinly and evenly using a sharp knife or mandoline. Lay the sliced shallots on a wire rack or baking sheet and let them air dry for 30 minutes, or longer on a sunny day. This drying step is crucial for achieving maximum crispiness. Heat oil in a separate small pot to exactly 120°C (250°F) - use a thermometer for accuracy. Add the dried shallot slices and fry, stirring frequently, for about 2 minutes until golden brown. Remove immediately when golden and drain on paper towels. They will continue to crisp as they cool.

   NaNh NaNm

   Tips:

   • • Keep oil temperature low - too hot and they'll burn
   • • Shallots should be sliced paper-thin for best results
   • • Stir constantly to ensure even cooking
   • • Store fried shallots in an airtight container if making ahead
5. 5

   Coat the chicken

   After marinating, add the rice flour directly to the chicken and marinade mixture. Mix thoroughly until you have a thick batter coating all the chicken pieces. The consistency should be similar to pancake batter - thick enough to coat the chicken but not so thick it clumps. Add the flour gradually and adjust as needed.

   NaNh NaNm

   Tips:

   • • Don't discard the marinade - mix the flour right into it
   • • The batter should coat the chicken in a thin layer
   • • Let excess batter drip off before frying
6. 6

   First frying (low temperature)

   Heat the vegetable oil in a deep pot or wok to 175°C (350°F). Use a cooking thermometer to maintain accurate temperature - this is crucial for success. Working in batches to avoid overcrowding, carefully add the battered chicken wings to the hot oil. Fry for 7-8 minutes for wings, or 12-15 minutes for larger pieces like drumsticks, until the coating turns golden brown and the chicken is cooked through. Remove and drain on a wire rack. Let the chicken rest and cool for at least 20 minutes.

   NaNh NaNm

   Tips:

   • • Don't overcrowd the pot - fry in batches
   • • Maintain consistent oil temperature
   • • Use a wire rack, not paper towels, for draining
   • • The cooling period is essential - don't skip it
7. 7

   Second frying (high temperature)

   Increase the oil temperature to 190°C (375°F). Once hot, return all the cooled chicken pieces to the oil and fry for an additional 2-3 minutes until the coating becomes darker brown and extra crispy. This second frying at higher heat creates the signature ultra-crispy exterior while keeping the meat juicy inside. Remove and drain on a wire rack.

   NaNh NaNm

   Tips:

   • • All chicken can go in together for the second fry
   • • Watch carefully - it darkens quickly at this temperature
   • • The coating should be dark golden-brown, not burnt
8. 8

   Serve

   Arrange the fried chicken on a serving platter. Generously sprinkle the crispy fried shallots over the top - don't be shy, the shallots are what make this dish special. Serve immediately while hot and crispy, accompanied by Thai sticky rice and sweet chili sauce on the side.

   NaNh NaNm

   Tips:

   • • Serve immediately for best crispiness
   • • The shallots should be piled high on top
   • • Sweet chili sauce is traditional, but regular chili sauce works too

• •Temperature control is absolutely critical - invest in a good cooking thermometer for consistent results
• •The double-frying technique is what makes Hat Yai chicken special - don't skip the second fry
• •Rice flour creates a lighter, crisper coating than wheat flour and is naturally gluten-free
• •Slicing shallots paper-thin and drying them thoroughly ensures they fry up crispy instead of soggy
• •The 20-minute rest between first and second frying allows the coating to set and the meat to relax
• •Don't overcrowd the pot when frying - this drops the oil temperature and makes the coating greasy
• •Starting with room temperature chicken ensures even cooking throughout
• •The coating should be thin and crispy, not thick and bready like American fried chicken
• •Fried shallots can be made ahead and stored in an airtight container for up to 1 week
• •If oil temperature is too low, the coating absorbs oil and becomes greasy; too high and it burns

• •
  Sticky rice (khao niao) - the essential accompaniment
• •
  Sweet chili sauce - traditional dipping sauce
• •
  Thai cucumber salad - provides cooling contrast
• •
  Som tam - green papaya salad for a complete southern meal
• •
  Jasmine rice - for those who prefer regular rice
• •
  Thai iced tea - sweet beverage pairing
• •
  Beer - popular with street food
• •
  Fresh lime wedges - for squeezing over chicken

Kai Tod Hat Yai originated from the bustling city of Hat Yai in Songkhla Province, southern Thailand, near the Malaysian border. Hat Yai developed as a major railway junction and commercial hub in the early 20th century, attracting workers, traders, and travelers who needed quick, satisfying meals. Street vendors created this distinctive fried chicken to feed the crowds, developing the signature double-frying technique that produces incredibly crispy results without greasiness. The generous topping of crispy fried shallots became a Hat Yai signature, reflecting the southern Thai love of rich, layered textures and the influence of nearby Malaysian cuisine which also features crispy shallots prominently. What started as humble street food has become one of southern Thailand's most famous dishes, with Hat Yai fried chicken shops now found throughout Thailand and even internationally. The dish represents the ingenuity of Thai street food vendors who perfected simple ingredients and techniques into something extraordinary. Hat Yai remains the spiritual home of this dish, with famous vendors who have been frying chicken using the same recipes for generations.

Authentic Kai Tod Hat Yai is distinguished by several key characteristics that set it apart from other fried chicken preparations. First and foremost is the thin, crispy rice flour coating - unlike the thick, bready crust of Western fried chicken, Hat Yai chicken has a delicate, shattering-crisp coating that enhances rather than dominates the chicken. The double-frying technique is essential: the first fry at 175°C cooks the chicken through, while the second fry at higher temperature creates maximum crispiness without greasiness. This results in chicken that is 'dry rather than greasy' as locals describe it. The marinade should be aromatic but not overly complex - garlic, coriander root, peppercorns, soy sauce, and palm sugar create the foundation flavors. The most distinctive element is the generous topping of crispy fried shallots (hom daeng), which must be sliced paper-thin, dried, and fried at precisely 120°C to achieve perfect golden crispiness without bitterness. These sweet, crispy shallot flakes are not merely a garnish - they're integral to the dish's identity. Traditional Hat Yai vendors use chicken wings almost exclusively, as they have the ideal ratio of meat to skin and bone, creating maximum crispy surface area. The chicken should be served hot and fresh, never refrigerated and reheated, with sticky rice and sweet chili sauce. In Hat Yai itself, the best vendors cook continuously throughout the day, and locals can spot quality by the mountain of golden shallots atop each piece and the perfect dark amber color of the coating.