Thai Fried Chicken Recipe
This Hat Yai-style fried chicken from Southern Thailand is served with crispy shallots, sticky rice, and a dynamite dipping sauce.
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Cooking tools:
- Deep-fry thermometer
- Mortar and pestle
- Food processor
- Fine-mesh sieve
- Cheesecloth
- Bamboo steamer
- Cooling rack
- Wok
- Skillet
- Pot
- Stove
- Baking sheet
- Mixing bowl
- Whisk
- Wooden spoon
- Spatula
- Kitchen towel
- Paper towel
- Plate
- Airtight container
- Plastic wrap
- Refrigerator
- Chef's knife
- Cutting board
- Measuring cup
Ingredients
- 1 heaping cup garlic cloves, peeled and smashed
- ⅓ cup sugar
- ¼ cup coriander seeds
- 2 Tbsp. plus 2 tsp. fine salt
- 2 Tbsp. plus 2 tsp. light soy sauce
- 1 Tbsp. plus 1 tsp. MSG, optional (see headnote)
- 2 tsp. freshly ground white pepper
- 4½ lb. bone-in, skin-on chicken pieces
- 4 cups palm oil, or vegetable oil
- 6–8 shallots (8 oz.), thinly sliced lengthwise
- ½ tsp. fine salt
- ½ cup fresh red Thai chiles
- ⅓ cup garlic cloves, peeled
- 1 tsp. fine salt
- 1 cup sugar
- ¼ cup plus 2 Tbsp. white vinegar
- 1 tsp. tapioca starch
- 2¼ cups Thai sticky rice (also called glutinous rice or sweet rice)
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