Thai Street Vendor Style Hat Yai Southern Fried Chicken Recipe

• 1kg chicken legs (with skin)
• 3 large shallots
• 10g coriander stalks (stalks with leaf removed)
• 5 cloves of garlic
• 1 teaspoon salt
• 1 tbsp of chicken seasoning powder
  
• 6 tbsp rice flour
  
• 1 tbsp sugar

Special Cooking Equipment Used

• mortar and pestle
  
• mixing bowl
  
• deep fryer
  

Cooking instructions

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.