Street vendor food is hugely popular with both tourists and locals in Thailand as a cheap and tasty way to eat. In this recipe we show you how to make Hat Yai southern fried chicken which is a recipe which originates in the south of Thailand. It is a mild flavoured and very easy and tasty way to liven up boring old chicken! Give it a try and let us know what you think!
Hat Yai fried chicken has a crispy outer coating which is thinner and lighter than western fried chicken, and is far less oily. This is one recipe that chicken lovers simply have to try, as words do not do the flavour justice!
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1kg chicken legs (with skin) 3 large shallots 10g coriander stalks (stalks with leaf removed)5 cloves of garlic 1 teaspoon salt
- chicken seasoning powder1 tbsp of
- rice flour6 tbsp 1 tbsp sugar
Special Cooking Equipment Used
Step 1: Crush the garlic, coriander stalks, and shallots in a mortar and pestle until broken down into a thick lumpy paste.
Step 2: Add the salt, sugar, chicken seasoning powder and the paste we made in the mortar and pestle into a large mixing bowl, and mix everything together.
Step 3: Place the chicken legs into the mixing bowl and rub the marinade into each chicken leg so that they are all coated thoroughly.
Step 4: Leave the chicken to marinade in the fridge for at least 4 hours.
Step 5: Once the chicken has finished marinading, coat each chicken leg in the rice flour. Make sure that the chicken is completely covered with rice flour.
Step 6: Deep fry the chicken legs for about 15 minutes (depending on how large the legs are) Ensure they are cooked all the way through. The chicken should be browned, dont be alarmed by burnt looking areas as this is simply the shallots charring, which is a normal part of the cooking process and adds flavour.
Step 7: Serve and enjoy, goes perfectly with sticky rice.
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