Hat yai fried chicken with an irresistible crispy crust embracing the juiciest, most tender meat you’ve ever experienced. This easy recipe is full of flavor, with the best marinade made of palm sugar, fish sauce, salt, and a selection of traditional Thai ingredients.

For a complete Thai meal, pair with one of my many dipping sauces. I highly recommend trying this Thai sweet chili sauce recipe or this dipping sauce for chicken.

Combine this crispy fried chicken recipe with a side of sticky rice or a spicy Thai salad like green papaya salad or yard long bean salad.

What is hat yai fried chicken

Hat yai fried chicken is a popular Southern Thai dish known for its crispy outer layer with tender marinated meat, often paired with sticky rice and a dipping sauce. With a fragrant blend of herbs and spices, it’s a popular street food favorite in Hat Yai.

What makes it stand out from others? A light and crispy crust that’s simply irresistible, a topping of fried shallots, and a delicious blend of Thai spices.

One of the secret ingredients is tempura flour, in which the chicken pieces are coated before frying. It’s a type of crispy flour that creates a crunchy outer layer while keeping the chicken inside tender, flavorful, and juicy.

The love for Southern-style crispy chicken has crossed borders. From the busy streets of Bangkok to the food markets of the mountainous North, you’ll encounter it wherever you travel in Thailand. That’s right, Thai people absolutely love this style of Thai fried chicken. And my little nephew, he even rated this recipe a whopping million out of ten!

The other secret ingredients to this delicious Southern Thai fried chicken recipe? It’s all in the delicious marinade and the topping of crispy fried shallots.

About the Thai marinade

Many fried chicken recipes stick to a basic seasoning of salt and pepper, but this Thai recipe takes a step forward.

Before the chicken meets the sizzling oil, it’s marinated in a blend of herbs and spices.

Thai families have their unique spice secrets, and that’s the beauty of Thai cuisine. Thai food is all about finding that perfect flavor balance, it’s an art of cooking as you go until you reach that point of ‘This is it!’.

For me, a blend of pounded coriander seeds, coriander root, cumin, and black peppercorns are the perfect foundation. I add some garlic, salt, fish sauce, and palm sugar for a balance of savory and sweet.

Rather than dominating the chicken flavor, this marinade complements the chicken’s natural taste, and pairs perfectly with the crisp golden crust.

Crispy fried shallots

Typical for making hat yai fried chicken is garnishing it with crispy fried shallots. Without it, you can hardly call it hat yai chicken.

They bring a subtle crunch and a sweet aroma that goes well with the crispy chicken.

Simply sprinkle them over your final dish, and let them work their magic!

Tips for the best fried shallots

Before crispy frying, I place sliced shallots onto paper towel, after which I season them with salt.

This brings out their natural flavors and draws some of the moisture from the shallots, since the moisture can hinder the crisping process when frying.

I let it rest for a short while, and then I dab them with paper towels to remove excess moisture. This ensures even browning and crisping.

Alternatively, you can sun-dry the shallots. Keep in mind that it requires more time and you need consistent sunlight. The end result will not be as crispy, but it’s a healthier alternative.

Tips for the best Southern Thai fried chicken

• Ice-cold water is added to the marinade: This helps to tenderize the chicken, and carries the flavors of the marinade deeper into the meat. Using cold water in the chicken marinade is a traditional Thai method, passed down for generations.
• Cool down before frying: Before frying the chicken, let the cold meat cool down to for 30 minutes, or longer if needed. This tip helps the chicken to cook quicker.
• Marinate overnight: For the best flavor, marinate overnight or for a long time. This way, the flavors can penetrate the meat.
• For fast and even cooking: Making two slices around the bone of the chicken ensures even and faster cooking, plus the marinade can penetrate deeper into the meat.
• Don’t overcrowd your frying pan: Work in small batches to maintain a good oil temperature (350°F to 375°F or 175°C to 190°C in a frying pan) to ensure golden brown and crispy chicken.
• For juicy and tender chicken: After frying, let the chicken rest on a wire rack to drain excess oil. While resting, the juices will have time to redistribute, which makes it more juicy.
• Don’t forget to top with crispy shallots!

Ingredients

For the exact measurements, please scroll down to the recipe card at the bottom of the page.

• Chicken – You can use any chicken part, but I advise against using chicken breast, since it could turn out too dry. For the best results, use chicken drumsticks, legs, chicken thighs, or wings.
• Tempura flour – Having trouble finding tempura flour? Try using all-purpose flour.
• Fish sauce – Fish sauce is a key ingredient in Thai cuisine for adding umami and a salty flavor to our dishes. Soy sauce can be used as a substitute, but keep in mind that it doesn’t replicate the umami flavor of fish sauce.
• Palm sugar – Palm sugar is a healthy alternative for white sugar, bringing a gentle sweetness with a caramel-like flavor.
• Salt – Enhances the flavor of the chicken and brings out the best in the marinade.
• Coriander seeds, cumin seeds, black peppercorns, coriander root – A mixture of these ingredients add different flavors from citrusy, to earthy, slightly nutty, and a mild spiciness.
• Garlic
• Ice-cold water – The secret for a crispy texture is using ice-cold water.

Cooking instructions

Essential kitchen tools

• Kitchen tongs or slotted spoon
• Kitchen thermometer
• Large mixing bowl
• Deep frying pan
• Wire rack

How to serve

This Thai Southern fried chicken recipe makes a delightful snack for any time of the day. Serve as an appetizer, as a side-dish, or as a complete dinner with steamed rice or sticky rice.

In Isan, we often pair hat yai chicken with spicy salads like this pork larb recipe or rice vermicelli papaya salad.

Garnishing options

Crispy fried shallots: A must for this recipe!

Fresh herbs: Chopped cilantro or green onions add a burst of freshness.

Serve with a dipping sauce

Enjoy this recipe to the fullest with one of my Thai sauces.

• Homemade Thai sweet chili sauce recipe: For sweet and spicy flavors which complement the chicken perfectly.
• Dipping sauce for chicken: Sticky, sweet, tangy, and spicy.

How to store fried chicken

Storing fried chicken can cause it to lose its crunch. Follow these tips to keep it tasty:

1. Before storing, let the chicken cool down to room temperature.
2. Transfer the meat to an airtight container.
3. If possible, store it in a single layer. If not, place a layer of parchment paper between the chicken pieces.
4. For the best taste, consume within 2 days.

How to reheat fried chicken:

• Oven: Preheat your oven to 350°F (175°C), place the chicken on a baking sheet, and heat for about 10 minutes or until warmed through.
• Air fryer: Reheat in an air fryer at 350°F (175°C) for 3–5 minutes until crispy.
• Frying: Fry the chicken briefly until it’s crunchy.

Fun facts

• Hat yai fried chicken can be found at numerous Thai street food markets, especially in Southern Thailand. To me, this dish is a symbol of our street food culture, showcasing how local ingredients can lead to flavorful creations.
• This type of Thai fried chicken originated in Hat Yai, the largest city in southern Thailand with a mixture of cultures. It’s also a major travel hub, connecting Thailand to Malaysia and Singapore

Frequently asked questions (FAQ’s)

More Thai chicken recipes you’ll love

• Chicken khao soi – A comforting egg noodle soup with rich coconut flavors.
• Larb gai – Thai chicken salad with herbs and spices.
• Thai-style spicy grilled chicken sandwich
• Chicken pineapple fried rice
• Thai ginger chicken
• Spicy fried chicken

If you love this hat yai fried chicken recipe, please leave a star rating and/or a comment below!

Print Recipe

5 from 3 votes

Hat Yai Fried Chicken

Author: Praew Cooking Method: Frying Cuisine: Asian cuisines Courses: Side Dish, Appetizer, Dinner Recipe Keys: Egg Free High Protein Low Carb Nut Free

Difficulty: Beginner Prep Time 20 min Cook Time 30 min Total Time 50 mins

Servings: 4 Calories: 821

Description

Hat yai fried chicken has an irresistible thin, crispy crust and a well-balanced flavor profile, making it an ideal dish for the whole family.

Ingredients

Servings

• 2 shallots (thin slices)
• oil (for deep-frying)
• 50 ounces chicken
• 1 teaspoon cumin seeds (roasted)
• 1 teaspoon coriander seeds (roasted)
• 1 teaspoon black peppercorns (roasted)
• 2 coriander root
• 4 cloves garlic
• ¹⁄₂ tablespoon palm sugar
• 1 tablespoon fish sauce
• 1 teaspoon salt
• 6 tablespoons tempura flour
• 1 cup ice-cold water

Instructions

1. Fry the shallots

   Thinly slice the shallots into even-sized pieces. Lay them out on a paper towel and sprinkle with some salt. This helps extract moisture. After 10 minutes, gently pat the shallots with another paper towel to remove excess moisture. Then, heat up oil in a pan, and fry the shallots until golden and crispy. Place them on a paper towel to let extra oil drain. Fry the chicken in the same oil to infuse it with shallot flavor.

2. Pound the spices

   Toast cumin seeds, coriander seeds, and black peppercorns until fragrant or 20 seconds. Use a granite mortar and pestle to pound garlic, coriander seeds, coriander root, cumin seeds, and black peppercorns.

3. Make the marinade

   Transfer the spice mixture to a large mixing bowl. Add palm sugar, fish sauce, and salt. Tip: Use a mixing glove to blend the ingredients. Add tempura flour into the bowl, and slowly add ice-cold water while constantly kneading with your hand until you reach a sauce.

4. Marinate the chicken

   If you use chicken legs, make two slices around the bone. Add the chicken to the marinade and thoroughly coat each piece with the marinade sauce. Transfer to your refrigerator for at least 4 hours, or ideally overnight.

5. Fry the chicken

   Fry the chicken in a deep frying pan, use the same oil you used for the fried shallots. Make sure there is enough oil to submerge the chicken. Heat the oil over medium-high heat until it reaches a temperature of approximately 350°F to 375°F (175°C to 190°C).

   Fry the chicken until cooked and golden brown, flip occasionally. The exact time needed depends on the cut of your chicken. To ensure it is fully cooked, you can use a kitchen thermometer. Once it is cooked, place it on a wire rack or paper towels to drain excess oil. Let the chicken rest for several minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 821kcal

% Daily Value *

Total Fat 27.2g42%

Saturated Fat 5.9g30%

Total Carbohydrate 16.5g6%

Dietary Fiber 0.6g3%

Sugars 4g

Protein 60g120%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Use the nutrition card in this recipe as a guideline.
• You can use any cut of chicken, like drumsticks, thighs, or wings. If possible, avoid using chicken breast since it can become too dry.
• If you'd like to serve with a dipping sauce, I suggest trying my Thai sweet chili sauce recipe or this dipping sauce for chicken.

Keywords: hat yai fried chicken, hat yai fried chicken recipe

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