Thai cuisine · Meat & Kebab

Gai Tod Hat Yai

Southern Thai fried chicken in a turmeric marinade, fried crisp and sprinkled with crispy fried shallots.

Ingredients · for 4 servings

• 8 chicken thighs (approx. 1.2 kg)
• 2 tsp turmeric
• 6 garlic cloves
• 1 tsp white pepper
• 3 tbsp fish sauce
• 1 tbsp palm sugar
• 3 tbsp rice flour
• 2 tbsp cornstarch
• 4 shallots
• 4 tbsp sweet chili sauce
• 1 l frying oil

Instructions

1. Pound the garlic with turmeric, white pepper, fish sauce and palm sugar into a paste, rub over the chicken thighs and marinate chilled for at least 4 hrs. – overnight is better.
2. Cut the shallots into paper-thin rings and slowly deep-fry in oil at only 150°C for 6–8 min. until golden brown, then drain on paper towels; they turn crisp as they cool.
3. Mix the rice flour and cornstarch, coat the drained thighs thinly in it and tap off excess flour.
4. Bring the oil to 160°C and deep-fry the thighs in batches for 12–14 min. until golden brown and the juices run clear at the bone.
5. Heat the oil to 190°C and fry the thighs once more for 1–2 min. until the crust is deep golden brown and really crisp.
6. Drain briefly on a rack, sprinkle generously with the fried shallots and serve with sweet chili sauce.