Secret Recipe for Hat Yai Fried Chicken: Crispy Skin, Juicy Meat, Plus Fried Shallot Tips for Eating or Selling

When it comes to street food with an aroma that hits your nose from afar and 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 large heap of 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 so you can prepare it for your New Year party or practice making it to start your own shop.

Ingredients for Hat Yai fried chicken

The key to Hat Yai fried chicken’s irresistible aroma penetrating the batter is the trio of spice pastes and two essential companions.

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 seeds

Batter ingredients

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

How to make Hat Yai fried chicken

• Marinate the chicken thoroughly. Pound all spices (coriander root, garlic, white pepper, coriander seeds, cumin) finely, then mix with the chicken. Add seasonings and knead until the marinade is absorbed (you’ll notice the liquid reduces). Refrigerate for at least 4 hours or ideally overnight.

Prepare the fried shallot topping, essential for Hat Yai fried chicken.

• Slice 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 continuously until golden. Remove immediately as residual heat will finish cooking them on a rack. Drain the oil and reserve the shallot-infused oil for frying the chicken—do not discard it.
• Mix batter and fry. Take the marinated chicken and coat it with rice flour, wheat flour, and limewater. Add cold water little by little, stirring until the chicken is lightly coated—not overly thick.

Frying technique with shallot oil: Use the reserved shallot oil, heat it until very hot, then carefully add the chicken (watch for splattering). Once the chicken starts to set, reduce to medium heat and continue frying until fully cooked. Finally, increase heat again before removing to drain oil and achieve crispy skin.