Secret Recipe for Hat Yai Fried Chicken: Crispy Skin, Juicy Meat, and Fried Shallot Tips for Success at Home or for Business

When it comes to street food with an aroma that hits you from afar—so tempting it makes you salivate instantly—nothing beats “Hat Yai Fried Chicken.” The chicken is tender and juicy, coated in a thin, crispy batter with a perfectly balanced sweet and salty flavor, topped generously with a mountain of crispy fried shallots.

Many think it’s difficult to make, but the secret lies in the “spices” and the “frying technique.” Thairath Online reveals the full recipe for you to jot down for your New Year’s party or to practice for opening your own shop.

Ingredients for Hat Yai Fried Chicken

The three-spice marinade is the heart of Hat Yai Fried Chicken, giving the batter its fragrant aroma that pierces through.

Chicken Meat Choose chicken thigh or drumstick with thigh attached. Clean thoroughly and pat dry—about 1 kilogram. Seasonings Use light soy sauce, oyster sauce, palm sugar, and a pinch of salt.

Pounded Spices

• 3 to 4 coriander roots
• 1 large head of Thai garlic
• 1 tablespoon white peppercorns
• 1.5 tablespoons roasted coriander seeds
• 1 teaspoon roasted cumin

Batter Ingredients

• 1 cup rice flour
• 1/2 cup all-purpose flour
• 1/2 cup limewater
• Ice-cold water

How to Make Hat Yai Fried Chicken

• Marinate the chicken thoroughly. Pound all the spices (coriander root, garlic, white pepper, coriander seeds, cumin) until fine. Mix with the chicken, add seasonings, and knead until the marinade is absorbed and the mixture looks drier. Refrigerate for at least 4 hours, preferably overnight.

Prepare the essential fried shallot topping for Hat Yai Fried Chicken.

• Slice the shallots lengthwise into even pieces.
• Sprinkle a little salt and toss lightly with rice flour (this helps keep them crispy).
• Fry in oil over medium-low heat, stirring constantly until golden brown. Remove immediately as residual heat will continue cooking on a rack. Drain the oil and save the fried shallot oil for frying the chicken—do not discard.
• Mix the batter and fry. Take the marinated chicken and coat it with rice flour, all-purpose flour, and limewater. Add ice-cold water gradually, stirring until the chicken is lightly coated—not too thick.

Frying technique using fried shallot oil: Heat the saved fried shallot oil until very hot, then carefully add the chicken (watch for splattering). Once the chicken starts to set, reduce to medium heat and fry until cooked through. Finally, increase the heat again before removing to drain oil and achieve a crispy skin.