Hat Yai Fried Chicken
A global fried chicken showdown. Joshua Weissman finds out who does it best.
Joshua Weissman•
Aug 22, 2025
Ingredients (12)
Directions
In a blender add garlic (4 cloves), cilantro stem (1 bunch), sugar (1 Tbsp), salt (1 Tbsp), black peppercorn (¼ tsp), white pepper (¼ tsp), light soy sauce (2 Tbsp), and dark soy sauce (1 tsp), and blend on high speed until homogenous, slowly adding water until fully combined.
In a medium sized mixing bowl, pour marinade over chicken (1 lb) and mix until coated. Cover and refrigerate for at least 1 hour or overnight. Once complete, add rice flour (1 cup) to the bowl of marinated chicken, and mix by hand to fully coat the wings.
Fill a 6 quart Dutch oven or heavy bottomed pot with vegetable oil (3 quarts) and heat to 350°F. Once the oil is hot, add the chicken, working in batches, and fry, stirring occasionally, for 3-5 minutes or until golden brown. Using a spider, transfer chicken to a wire rack lined baking tray to drain off excess oil and season with salt to taste. Garnish with fried shallots and serve.
