Photograph of the finished Gai tod Hat Yai

Thailand · Gà rán Hat Yai

Gai tod Hat Yai

25 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken thighs Chicken thighs 2.2 lb
  • Photograph of Rice flour Rice flour 3.5 oz
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Herbs Herbs 1.1 oz
  • Photograph of Black pepper Black pepper 0.3 oz
  • Photograph of Soy sauce Soy sauce ¼ cup
  • Photograph of Sweet black bean sauce Sweet black bean sauce 1.4 oz
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 0.7 oz
  • Photograph of Oil Oil ¾ cup

Method

  1. 1 Grind garlic, coriander roots, and peppercorns into a paste, then mix with soy sauce, sweet dark soy sauce, and sugar.
  2. 2 Marinate the chicken thighs in the mixture for at least 30 minutes to allow the flavors to penetrate deeply.
  3. 3 Roll the chicken pieces in rice flour to coat them with a thin layer, then let them rest for 5 minutes.
  4. 4 Deep-fry the chicken over medium heat for 12 minutes until cooked through, then remove and drain.
  5. 5 Fry again over high heat for 2 minutes until the skin is golden and crispy, sprinkle with fried onions and serve with sweet chili sauce.

With an appliance

  • Air fryer 28 min

    Replace steps 4 and 5: spray oil evenly on the chicken thighs, fry at 180 degrees for 18 minutes, then increase to 200 degrees for another 4 minutes, flip at the 11th minute; sprinkle fried onions after removing the chicken to prevent the onions from burning.

Start cooking