Sawaddee ka! Hope you enjoy this video! Thanks to immi for sponsoring this video. Go to thld.co/immi_pailin_0922 and use the code Pailin for $5 your high protein instant noodles! WRITTEN RECIPE + BLOG POST: hot-thai-kitchen.com/hat-yai-fried-chicken/ SUPPORT THE SHOW, get BONUS CONTENT and watch my videos AD-FREE by joining us on Patreon! www.patreon.com/pailinskitchen IF YOU HAVE QUESTIONS please read the blog post on the website first. There's lots of extra info there. If you still have questions, leave it on the blog post comment section! As always, thank you for watching! - Pai
I have a question...Is the fried chicken with sticky rice and Nam Prik Noom (spicy green sauce) the same exact chicken as this recipe? It's my hands down favorite! Love your channel and if you want to make a video on it, I'd be grateful
We cook food Delicious Hi pailins kitchen chef Natasha kitchen chef jellie kitchen chef RV manavat Jesus Christ heal us and forgive our siñs make us successful person because people down us yes amen iwtbhpjc 😭😂😜🤗❤️☺️🥰💛
Dear Pai, I am Gayatri, I am 4 years old, I am a mix of Taiwanese and Italian, I asked my mother to leave this comment to you, that I want to tell you “your cooking and deserts video is my favorite of all, thank you very much.” ❤️ ❤️❤️
Just finished frying this at midnight! Took one bite and It is out of this world. I couldn't wait for the rice to cook. Definitely a keeper in the recipe vault ❤️
I’m a native Texan living in the high desert. I grow lemongrass, Thai peppers, cilantro, etc... all year. Thai fried chicken is my absolute favorite. I’ve been making it for years now! I love mincing kafir lime leaves and adding kosher salt and I sprinkle it over my freshly fried thai chicken. I have not tried adding that much rice flour. I normally use cornstarch. I can’t wait to try this version. ❤❤
I want to make this chicken. I believe IT IS THE BEST by just watching your presentation. Say. No. More. Pai, you're an exceptional cook & presenter, and your recipes are truly, authentically Thai. (I lived in TH for 18 years.) I applaud to your charm, wit, and understanding about cooking.
I made this tonight. It was DELICIOUS. A few years ago we were in Phuket Town and had the most amazing chicken, from a street market. This is what it tasted like. Thank you for posting. On another note, I have followed several of your recipes, and have not found one yet that we didn’t love. A Thai friend recommended your site, and we have been following ever since, so about 4 years worth of recipes.
I just returned from Thailand. I am a fried chicken fiend and I'll say the Thai fried chicken was the most stunning thing I ate in country. I noticed there are KFC's in Thailand and I cannot imagine how they stay in business when street vendor fried chicken is so easy to get. Nothing comes close to Thai fried chicken. Not Southern fried chicken or Cajun blackened chicken. Not my own mother's fried chicken. It is amazing and I can't wait to watch the rest of your video to find out the secrets to try out myself.
Bold and bullshit comment there pal. Might as well say the presence of an aircraft carrier doesn't prevent conflict. Seems like you are starting one here. It's Thailand. It's hot there. You sweat out, everyday, for 1000's of years. Been there too, multiple times over 30 years. Of course the chicken is lighter... like all their food. It has to be that way just like everywhere else in southeast Asia. Climate dictates dishes. It's why Yakuts and Alaskan natives eat raw seal meat. They need that fat to survive. The Asians avoid it, it increases blood pressure, early death, costs more. In the south (where i am typing this) we eat it heavy cause it tastes better that way. We keep the decision making at the human level. If i'm wrong then so be it. Answer me a question though--how many Thai franchises are there worldwide selling chicken? If Thai chicken is good which it looks to be then noone is capitalizing on it why? I'm asking you.
@@wesleygary6651 " lighter... like all their food." what do you mean? LOL, we put lots of chili in our foods. yes, we have some that's not spicy, but a lot of people still order Stir-fried pork with basil because it is dead-tired thinking "what i want to eat today?". most of the street food that sell cooked to order food, with cooked stir-fired pork they will put some chili in it. Also, Thai people have a problem about kidney disease from eating to must salty food. It's not from the seller who selling food but from the person who ordered the food put a lot of fish sauce in their food to make it taste more richer. yes, Thailand it's hot but we still eat food that's hot too. and for the answer Thai chicken is a hidden chicken no one care because it is chicken that deep fried. it looks like everyone can do it everywhere. the thing that Hat Yai's fried chicken is the best is the taste, the juicy, and crunchy. it is better than KFC and also Burger King that sell Hat Yai style. why not try yourself then asking the question? all you need is follow the video she made and that's is. You will see why most of the Thai restaurant not sell Hat Yia style but for my answer it is because even in Thailand, if you want to sell Hat Yai's fried chicken you need to sell only chicken. I don't know that its call, but it is like you selling donuts like Dunking Donuts that is what I'm trying to say but don't know what its call.
When I studied in Bangkok years ago I would walk home over the bridge at Chao Praya and there was this small food stall serving only big pieces of fried chicken. So tasty!
I am Hungarian -- for us, frired chicken is a staple food on family lunches (especially on Sundays), traditional weddings and on small celebrations. Having said that, I tried this recipe an I like it better than the Hungarian version :)
@@ebee3522 who cares! Keep it for yourself as you are on her page and your comment is rude. Having said,there a lot of people who like it and for sure it is more tastier than your food. Thai food is amazing.
Hungarian food... The most overlooked great cuisine of Europe! All those years of communist isolation and now Orban have meant that Hungarian culture remains unknown to most of the world. However, I never knew there was a Hungarian version of fried chicken. Interesting. I'll probably stick to other Hungarian dishes though.
Sorry for the long comment. Hi. I came across your video regarding Thai grocery stores and was intrigued since I was just at a small Asian market for the first time. Have been learning differences between Thai and Chinese food and like to purchase proper ingredients. Your video was very informative and was appreciative about your comments as to WHY choose some items over others. So since you seem to be very knowledgeable on the subject, I decided to check out your RUclips channel. Have only seen one video (fried chicken) and was very impressed with your knowledge and presentation. I believe it’s the little things that separate the pros from the home cook and I always strive to get near the pros. Some of your tips were tremendous. I.E. - cutting the slit near the bone…oil in wok still sizzling due to chicken being poked by meat probe…wanting the 375* oil temp and the temp will drop when adding chicken and want around 300* (and you noted that your temp wasn’t quite there so you added another chicken piece). But you explained WHY the 300* temp and how to achieve it. Many many cooks just dump the chicken in and tell you to bring it back to the 350* temp. AND the comment about lower temp due to marinade having sugar and could burn at higher temps. Brilliant, would never have thought about that. AND the comment on why get chicken at 175* and not 165*…. Personally I have had many thighs register 165*-170* and couldn’t figure out why bone meat is pink… I can’t wait to try this recipe. I could go on but comment is long enough. Just wanted to say thanks for the videos and will be following and trying your recipes.
Heh... you said exactly what I was thinking 😹 I learn so much with each video! The scoring, oil temp management & cooking slightly higher for bone in chicken are all new to me. I don't mind the pink around the bone, but I would rather eat every little bit & a if a little longer in the oil makes that happen, that's what I'll do!
My mom is from Thailand and my dad is from America and when we go back to Thailand I will say the fried chicken is the best. My grandpa and I would walk the little food/market place outside where people are selling their own creations and the food is amazing ❤❤
Dear Pai, I wanted to share with you that I made your HatYai fried chicken recipe in my Air-fryer. It came out really nice. My Thai husband really enjoyed it. I only made the chicken middles but next time I’ll make legs and thighs. I marinated it for 6 hours. Delicious flavor. Thanks 🙏🏼 for sharing your recipe.
Hi Pailin. I made this last night after watching your great video. It was tricky getting the internal temperature of the chicken just right and I had to cook it a lot longer than I thought. I had a bit of trouble managing the oil temperature at first, but got the hang of it quickly. I am sure that with more practise I can get it perfect. My family really enjoyed this crispy, juicy and flavourful 'treat'. Thank you!
I just made some fried chicken but used a cast iron skillet. I know she uses a wok in this video, but trust me, a cast iron skillet will help you easily maintain your oil temperature. TIP, Make sure you let the oil SLOWLY come to temperature. An easy way to check your oil temp is buy a thermal thermometer. You just point the laser and instantly get the oil temp😊
Thank you! I like the sound of a cast iron wok for deep frying. I like the wok shape as I use less oil, but it is thin and temperature control is not easy. I also like the idea of the point and read thermometer. I have been making a lot of Mexican food lately and some of the 'Taquito' style recipes need a light frying in a little oil. I use my wok for this as it is near perfect. I use the wood chopstick technique for temp measurement, but I think a thermometer would be easier and more accurate.
@@brianpage1886 I think they're called instant read thermometers & it's been a game changer for me. One thing I didn't expect to use it for is preparing Yerba Mate. I had to switch from coffee & I'm in LOOOOOOVE with Yerba Mate! Cleaner energy and zero crash. The thing is, if you brew it too hot, it's super bitter & this turns many people off right from the start. I've been drinking it for 2 weeks & only had 1 sip of bitter & that was right at the beginning. Since then, is more like a hearty hay, slightly savory borderline sweet taste that I love. But using water over 185º is a no-no. So I use a thermos, pour in the boiling water & add lukewarm water until I'm right at the exact point I need. And checking meat is so much quicker & simpler. And if you do get in to Yerba Mate, buy in bulk wholesale. I got 6 kilos for $75. It would have been less, but I got several organic & "fancy" brands to compare. That's last me at least 6 months & compared to buying coffee at a coffee shop (not that I would) it's literally hundreds of dollars less 😸 I also found a pretty inexpensive one at Wal-Mart that folds so the pointy part isn't always out & uses a AAA battery, which I just use a rechargeable so basically I'll never have to buy a battery for it. It might have been $20, but I've found buying the better item 1 time is way better than buying the cheap item 3+ times, especially if its an every day or every week item. Also of note... the cast iron wok is crazy heavy. I know, obviously... but just something to keep in mind. I hadn't actually thought of how heavy it would be, but it just makes it a tiny bit more awkward to clean if it gets really messy 😹 I hope some of this helps, I can't believe how much I've learned just messaging back & forth with people on YT comments section 😻
I made this recipe at home, and it turned out quite well. I burned the breading a bit because I let the oil get too hot, but the flavor was excellent. 10/10, would make again!
I made this chicken and i loved it so much i’m making it for the second time toray. this marinade takes away that gamey flavor you cna have soemtimes when you use dark meat. I used potato starch and it was still fabulous. super crunchy. used the air fryer to reheat and it was phenomenal. thank you thanknyou from the bottom of my heart
We absolutely love Thai food and make Pad Thai very often. I just stumbled onto your page a few days ago and watched this video 1st. We had to try this fried chicken recipe out. It is as amazing as you say. Flavourful and juicy with a nice crunchy crust. The fried shallots are a sweet treat. We deboned chicken thighs for the dish and they cooked much faster to get to 175 in 375 oil. This will become a go-to dish for us. Thanks very much for the wonderful Thai recipes you show.
Pai, How dare you declare the truth! 🤭😉🤩 There's a Hat Yai fried chicken stall near my house. Their chicken look similar to Pai's and is the best even without fried shallots! 👍🤤🇹🇭
I lived in Thailand for work, on my way home by train during the week I would buy some fried chicken in Bangkok from a street vendor at the subway station exit. One day I asked him which home town he was from - HatYai !!! I will never forget that man’s chicken. It was amazing. Thanks for this video I can make my own HatYai chicken now! Cheers mike
An older Thai muslim lady near the school I work at in Bangkok (Assumption Bangrak) used to make wonderful fried chicken using mango flour. It is the best chicken I have ever had. She did not return after the Covid lockdown. I hope she is okay and if she is still cooking I would love to know where.
Thanks for recipe Pailin! Thoughts on reserving extra marinade for sticky glaze reduction? - Add thai chili to glaze for spicy kick; - Finish w/ sliced thai chili, coriander leaves, fried shallots, lime wedge + sticky rice to soak up glaze. Optional Chang/Singha beers for extra authenticity 🍻😉
I loved how you gave the tips on cutting the meat around the bone for easier cook and frying with the correct temperature to keep the chicken cook but not burn or under cook. Thank you so much for sharing the recipe, it seems delicious. I will try to make one this weekend.
Pailin, you changed my life! I am following you for a long time...always exiting! I spend a lot of time in the Philippines, they do not have a clue about cocking, apart from fish! And my family loves it when I cook Thai or indian...if Thai, then of course based on your videos. Thank you! Regards! Martin
I made this today with some sticky rice and broccoli stir fry and it was delicious. Using the brine as the batter is just brilliant because it preserves all the flavour. Next time I will add more flour since I think I made it way too runny. It was delish
Currently in Koh Samui, Thailand and I’m a witness. Already told my friends back in OK that I have found the best fried chicken EVER! Thank you for the recipe coz street vendors will not tell me. Already sent them this video too.😍
I live in The USA. We have Thai people. They open Thai restaurants. Never, ever, is the food from a Thai restaurant, as good as what this Aunty makes on RUclips. Maybe you should move here, and sell Thai chicken. If you make it this good, then you will be rich.
I agree that Thai fried chicken is the BEST! It always amazed me when my Thai friends would buy KFC. There is just no comparison. I used to stop at a streetside shop during my morning walks and buy two or three thighs. I didn't need to tell the lady what I wanted, she automatically started wrapping up a couple of thighs for me. She remembered me ... I was one of very few westerners in my neighborhood (Ratchawat in Dusit).
Thanks for the recipe. My husband loved the chicken. I asked him if he wanted any rice and he said no, I smiled and told him he'll be eating rice no matter what (the rice flour). He doesn't like plain white rice, it has to be fried or smothered in some kind of sauce/gravy to eat rice.
I lived in Bangkok for a few years… 30 years ago. At that time, we went to church near a place that had the most amazing fried chicken. The fried chicken place was on Soi Polo. The chicken had tons of crispy garlic on it. Apparently the restaurant is still there and is pretty famous, but at the time, it was where we would often pick up Sunday dinner. Would love to see a recipe for Soi Polo fried chicken!
I made these tonight and they were truly excellent. I used corn starch because I could not find rice flour, and I did them in my air fryer - they came out amazing. I served them with lime sedges and chopped cilantro - truly excellent.
Hi Pailin! I just watched the Thai Style Fried Chicken show and I must say, it was absolutely amazing! The way you expertly prepared and cooked the chicken was mesmerizing. I could almost taste the crispy skin and juicy meat through the screen. Your passion for Thai cuisine really shines through in your cooking. Thank you for sharing your knowledge and skills with us. Can't wait to try making Thai Style Fried Chicken at home!
This is hands down the best fried chicken i've tasted.. I even ask my crew friends to buy it outside their hotel before they fly so they can bring it back to dubai.. this with som tam and a good clear consomme is the perfect comfort meal ever!
Had this in Phuket last year when I was waiting for my ferry ride to Koh Yao. Soooo good. The street vendor served it with some sweet chili sauce, sticky rice and fried shallots
Finally have this recipe! When I was training in BKK a food stall near my apartment has the best kao pad (recipe of which I also have gotten from you) and one of my fave things to pair it with is the fried chicken! It comes of course with the Thai chili sauce. Yum! Excited to try this. Getting me some Thai ingredients.
I grew up in the rural south Georgia (USA), so I have eaten fried chicken all my life, so, "I know fried chicken"🤔 and I have to say, this recipe looks, and sounds, appealing. I will give it a try😊
Thank you, Pai, for your wonderful videos. I watch a lot but don't comment often. It's time I told you how much I enjoy your presentations. Always so informative is just the right mix of culinary science and culinary enthusiasm🎉
this looks amazing! i have never understood the obsession with fried chicken that has a flavorful crust, but it is bland and tasteless as hell on the inside. i usually season chicken thoroughly and leave it to marinate overnight before frying, so i get what you mean about having flavor INSIDE the pieces. can't wait to try out this recipe.
I assume you're talking about fast food fried chicken, and I can slightly explain it. It's faster to not marinate it overnight, and they only really care about making money quickly from it. There's also a risk of having too much or too little chicken. If it's too much, then they would have to throw it out and lose money. If it's too little, then they'll have to close up and lose money. It's pretty sad, ngl.
@@GavinPetty them too, but i meant just what i said. people seem to miss the point that dumping the spices into the coating does not mean that those flavors get into the chicken. this is why the first bite of so much fried chicken is super-tasty when you've got a mouthful of crust in the mix, but a second bite in the same spot is bland. i just googled "fried chicken recipe" and looked at the first five results. four of them (from professional food sites and cookbook author bloggers) start with unseasoned chicken being dredged in seasoned flour and fried. it is incredibly underwhelming.
Jamaican fried chicken is also flavoured to the bone . Just like the Thai we seasoned meats a day ahead, of course we use different seasoning but is we are influenced by the African, Indian and Chinese mostly cook culture and cuisine.
I can't wait to try this recipe, Pailin! My family is from the southern United States where fried chicken is a staple. It's nice to find different ways to cook this classic.
I was from Atlanta and have seen a lot of chicken get fried. The use of rice flour lightened the crust without making it disappointing is something I learned in Northeast China.
im half thai and growing up, out of all the yummy Thai and Appalachian food I got, one of my favorite meals was fried chicken, sticky rice, runny egg, and fish sauce :)
Thank you very much for your recipe and guidance. I made this for my family last night and it was great! I brought in leftovers for my coworkers to try and they enjoyed it too. I will take your advice and modify it to add Thai chilis for a little kick. Wish I had known this 20 years ago. My quality of life is so much better by learning from you. Thank you!
This chicken was amazing. The thin batter makes the chicken seem juicier, the sugar makes it delicious and marinade being the coating. Overall 10/10 good on you for sharing this
I don't know if all the fried chicken I've had in Thailand is any variation of Hat Yai fried chicken but to be honest it's one of the best I've ever had. Super crunchy, packed with flavors and the super long 'hhhmmmmm' sound that comes when you've found good food. Unbeatable!
If it has fried shallot, it is Hat-Yai fried chicken. But some shop use fried garlic (popular one before Hat-Yai chicken coming from southern area) instead and it is also very tasty!
I was once held captive by extremist soldiers near the Thai-Laotian border. They were merciless in their treatment of me when they initially captured me. One time when they were making me clean up around their base, I quickly threw together similar ingredients and made fried chicken. They had their guns drawn when they heard the sounds of the frying occurring. One younger soldier tasted the chicken as an older soldier thought maybe I was trying trick them into being poisoned. That young guy was jumping up and down as he enjoyed the chicken. The group present all calmed down as they devoured the chicken that night. After that day, I was treated fairly well, until the one night when I made the chicken again and promptly sneaked away as the one with keys snoozed off deeply enough for me to get the keys to my cage away from him. In essence, this fried chicken saved my life.
I´ve been trying to learn to cook thai food on and off for many years now, without much success, but your site is a gamechanger, I can finaly make something that actually taste like thai! You rock!
I make a lot of Korean fried chicken. Girl I love Thai food the best, make it a lot. Thank this recipe is going to be the bomb!! I’ve been waiting for this. Bless you and your family. ❤️🙏😊 been watching you since I saw you with mark Weins. Your a wonderful chef and love your food. I have made many of them and you are my go to Thai recipes.
I’m Making this right now , I’m excited to see how it turns out I followed you almost exactly , I didn’t have a masher for the spices so I used back of an ice cream scoop lol Thank you for your video on how ! You’re an excellent teacher
The look of it when you take it out of the Wok and the sound of it when you bite into it, I gotta make me some of that soon! Thanks for showing me how.
I made Korean Fried Chicken yesterday to start my dried chicken journey😂 So i came to u today. I definitely need to try this ! Besides, always loveeeee the way you speak, very clear, determined and gentle.
Made this tonight. Brining the chx is truly the key, as PaiLin said. I can’t find cilantro ROOTS anywhere in the Okanagan, so I used stems. Despite this approximation, our 22 year-old son said I need to get a food truck, set it up in the parking lot of a KFC, and sell Had Yai Gai. THANK YOU PaiLin.
What kind of soy sauce did you use? I went to Asian market here and the Thai soy sauce they have were Sweet Soy Sauce, Black Soy Sauce and Thin Soy Sauce. I’d like to make this for my family. Thanks
@@Maria-uz9gg We are an hour & a half away from an Asian groc store, and 7 hours from Vancouver, so I had to use Kikkoman. They have dark soy sauce at that store, and a lighter sodium one, but I’ve never ever seen the Thai one that PaiLin recommends. My Had Yai Gai turned out great as I said; figure the garlic + cilantro(stems) + fish sauce in the marinade/batter would cover subtle differences in Thai soy sauce anyway.
Use Thai fish sauce not just any other fish sauce. Other fish sauce like the Filipino fish sauce is very salty, just pure salt. Thai fish sauce is different that is has that sweet flavor.
Went for tour in Hat Yai in my 20's to 30's and around few provinces of Thailand a few times and tried the street fried chicken and I like it. Tried many other delicacies too and it's yummy. Since now I am almost in my 60's, I eat much less of fried chicken. However, I will try to cook some for my adult son and my wife too with your recipe. Cheers and thanks..
Wife and I tried your Thai fried chicken absolutely delicious it is up there with Malaysian Ayam goring. Followed your recipe step by step turned out exactly like you did it crispy and delicious.
I learn something in literally every video!! Not sure if this is more a testament to Pailin's skills or my relatively amateur skills... though I have been cooking my own food for most meals for the last 7 years, so I'm not 100% amateur by any means! I'll say it's because Pailin is full of helpful knowledge 🥰
I just recently visited Bangkok the 1st time and I did enjoy the food! I tried the fried chicken and it was amazing, so I searched this and tried it and love it!
I never used cilantro before, just cause it's hard to find where I'm from. I opened a bag of fresh cilantro, and it smelled like stink bugs to me, and I was a little hesitant to use it. But I did it as you asked and combined all these stinky ingredients in the mortar and pestle. I put my finger on it, against my instincts, and tasted it and WOW. I haven't quite tasted anything like this before. What a surprising flavor. It's like fragrant and funky at the same time, and you're right about the sugar bringing it all together.
I love this chicken called Hot Drum from this authentic Thai restaurant by my house called Tuptim Thai. It has a glaze on the chicken! I'm obsessed with it!
Gotta say.... first, I love your videos and your channel. I've upped my game a few notches with your informative content. Second... this chicken.... man oh man. Even my crew of picky eaters will decimate a plate full of this. My wife isn't a huge fan of any kind of fried chicken other than good old American southern style, but she raves every time I mention this chicken to someone. It's quickly becoming a staple in our rotation and everyone gets a excited when they see me start the preps. Thank you for such a great recipe.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Hi Pailin, I just made this recipe earlier today and felt the texture was a bit too dry in terms of crust at 175 if this makes sense. Chicken meat was moist, flavorful as expected but would probably try to do a modification of using AP Flour + starch (potato/corn) instead of pure rice flour. The chicken did scream at me to sauce it up so I made a batch with nice Viet style nuoc cham which was amazing with rice 🔥
My wife and my MiL would make this and it's sooo good. I've have karaage, Japanese fried chicken. Delicious but when my wife makes it, it's extra delicious because she makes it with love ❤️ .
I'm picking up what you are laying down, sister! I LOVE Thai food! I am from N. European stock and love all kinds of cuisine from around the world, but I could have been born Thai I love it that much. I've made some Thai recipes that turned out well, and I just found your site and will definitely make this chicken. My mouth was watering watching you crunch into that drumstick and then follow it up with the fried shallots. I won't need to report back as I know it will be amazing. Thank you!
As a Texan living in Tennessee, I have a few different views on fried chicken. Being a Texan, we refer to chicken frying as an adjective, hence, chicken fried steak. Being a current Nashville resident, there is that little thing called Nashville Hot Chicken. All are delicious and I welcome this to my repertoire. Peace!
You're quite the saleslady! I will definitely be making and trying this. I'm a huge fan of good American style fried chicken and I've recently started the Karaage thing so I'm looking forward to exploring this Thai style chicken and seeing how it compares. Thank you for a wonderful video.
Definitely gonna try this... looks amazing. I don't bribe often but it really does the trick in terms of juiciness. Quick note: here in Jamaica a lot of persons eat the combo of Breast and wing that are served as a quarter of chicken either jerked or prepared otherwise. Maybe because to them it's more meat (more bang for the buck I guess). I'm a leg and thigh guy myself 😄. Keep up the great work
Really excited to try Thai fried chicken! I never tried it when in Thailand, but Korean fried chicken (which is twice fried) absolutely blew my mind. So I know a good one can be revolutionary haha
I’m going to make this soon, Pailin - thank you! I got some cilantro with lots of roots at the farmers market yesterday and made saam gler for moo tod gratiem from your recipe. (Loving your cookbook too!)
Hi Pailin. I just want to tell you i made chicken kad krapao from your recipe (i didnt have mince ones but only had mini drunsticks and scor the meat to make sure the insides are cook and for the flavour to infuse) it was divine. So proud of it. So thank you ❤
Must say … as a fan of Southern fried chicken…. This looks pretty damm good. Going to try the recipe. Disagree on breast comment… you pay for what you get… just have to know how to prepare. That’s why I take Breast and cut into small sections and soak in buttermilk overnight loaded with cayenne and hot sauce amongst host of spice. Comes out delicious and moist loaded with flavor.
Palin - Question: do you use the shallot oil to fry the chicken in, or save it for something else? Seems to me it would also add a wonderful flavor to the chicken as it fries. Thank you for this recipe, especially the cutting the chicken before marinating! And I agree about chicken breast! I am totally a dark meat man!
Hi Adam here and thanks! I asked and she said yes she saves the shallot oil for this and other things as well :) (she keeps it around in a ziplock freezer bag :) ) Cheers! Adam (and way to go the the dark meat issue - it's surprising how many people have popped up to defend their chicken breasts :))
Sawaddee ka! Hope you enjoy this video! Thanks to immi for sponsoring this video. Go to thld.co/immi_pailin_0922 and use the code Pailin for $5 your high protein instant noodles!
WRITTEN RECIPE + BLOG POST: hot-thai-kitchen.com/hat-yai-fried-chicken/
SUPPORT THE SHOW, get BONUS CONTENT and watch my videos AD-FREE by joining us on Patreon! www.patreon.com/pailinskitchen
IF YOU HAVE QUESTIONS please read the blog post on the website first. There's lots of extra info there. If you still have questions, leave it on the blog post comment section!
As always, thank you for watching! - Pai
I have a question...Is the fried chicken with sticky rice and Nam Prik Noom (spicy green sauce) the same exact chicken as this recipe? It's my hands down favorite! Love your channel and if you want to make a video on it, I'd be grateful
Hi pailin is it applicable if I frid the chicken with air fryer?
beautiful! wonderful recipe
We cook food Delicious Hi pailins kitchen chef Natasha kitchen chef jellie kitchen chef RV manavat Jesus Christ heal us and forgive our siñs make us successful person because people down us yes amen iwtbhpjc 😭😂😜🤗❤️☺️🥰💛
you must not know how to cook tender juicy breasts there, cause their the best.
Dear Pai, I am Gayatri, I am 4 years old, I am a mix of Taiwanese and Italian, I asked my mother to leave this comment to you, that I want to tell you “your cooking and deserts video is my favorite of all, thank you very much.” ❤️ ❤️❤️
So cuteeee
Gayatri sounds like Balinese or Hindu right ?
Beautiful name
Your Name Sounds like Indian - Hindu Name 😊
Gayatri Mantra 😊
ruclips.net/video/nwRoHC83wx0/видео.html
@@denzmo1139 gotta be in dog years. 😂
I learned how to cook Thai food from my beautiful Thai mother. She passed & whenever I need a refresher on a certain dish I always come to you.
Just finished frying this at midnight! Took one bite and It is out of this world. I couldn't wait for the rice to cook. Definitely a keeper in the recipe vault ❤️
I’m a native Texan living in the high desert. I grow lemongrass, Thai peppers, cilantro, etc... all year. Thai fried chicken is my absolute favorite. I’ve been making it for years now! I love mincing kafir lime leaves and adding kosher salt and I sprinkle it over my freshly fried thai chicken.
I have not tried adding that much rice flour. I normally use cornstarch. I can’t wait to try this version. ❤❤
Insult to Texas you say that
@@STORMTROOPEROFDEATH532 Surprise, the racists come out.
I agree wholeheartedly!
Rice flour when it comes to fried dishes tend to make the fries a bit more crispy and absorbs a bit less oil comparing to corn flour and AP flour.
@@STORMTROOPEROFDEATH532 is the cornstarch the insult?
I want to make this chicken. I believe IT IS THE BEST by just watching your presentation. Say. No. More. Pai, you're an exceptional cook & presenter, and your recipes are truly, authentically Thai. (I lived in TH for 18 years.) I applaud to your charm, wit, and understanding about cooking.
I made this tonight. It was DELICIOUS. A few years ago we were in Phuket Town and had the most amazing chicken, from a street market. This is what it tasted like. Thank you for posting. On another note, I have followed several of your recipes, and have not found one yet that we didn’t love. A Thai friend recommended your site, and we have been following ever since, so about 4 years worth of recipes.
Was it by change down by the aquarium? Thats where my mind got blown and experienced the best fried chicken of my life.
That looks amazing. My chicken in the fridge just just had a change of heart and is going from Portuguese to Thai!
Great choice! 😉🙏🏻
Lol
I like this
😂😂
I clucked.
“The marinade is the batter” = mind blown… excellent idea!
I just returned from Thailand. I am a fried chicken fiend and I'll say the Thai fried chicken was the most stunning thing I ate in country. I noticed there are KFC's in Thailand and I cannot imagine how they stay in business when street vendor fried chicken is so easy to get. Nothing comes close to Thai fried chicken. Not Southern fried chicken or Cajun blackened chicken. Not my own mother's fried chicken. It is amazing and I can't wait to watch the rest of your video to find out the secrets to try out myself.
I have to try it then. To say it comes nothing to southern fried chicken(and I am NOT a southerner btw) is declaring war
@dathip Let us have a happy marriage union consisting of Southern chicken and Thai Chicken together on a huge platter. It will be sublime.
yep lets do it! @@gerdsfargen6687
Bold and bullshit comment there pal.
Might as well say the presence of an aircraft carrier doesn't prevent conflict. Seems like you are starting one here.
It's Thailand. It's hot there. You sweat out, everyday, for 1000's of years. Been there too, multiple times over 30 years. Of course the chicken is lighter... like all their food. It has to be that way just like everywhere else in southeast Asia.
Climate dictates dishes. It's why Yakuts and Alaskan natives eat raw seal meat. They need that fat to survive. The Asians avoid it, it increases blood pressure, early death, costs more.
In the south (where i am typing this) we eat it heavy cause it tastes better that way. We keep the decision making at the human level. If i'm wrong then so be it. Answer me a question though--how many Thai franchises are there worldwide selling chicken? If Thai chicken is good which it looks to be then noone is capitalizing on it why? I'm asking you.
@@wesleygary6651 " lighter... like all their food." what do you mean? LOL, we put lots of chili in our foods. yes, we have some that's not spicy, but a lot of people still order Stir-fried pork with basil because it is dead-tired thinking "what i want to eat today?". most of the street food that sell cooked to order food, with cooked stir-fired pork they will put some chili in it. Also, Thai people have a problem about kidney disease from eating to must salty food. It's not from the seller who selling food but from the person who ordered the food put a lot of fish sauce in their food to make it taste more richer.
yes, Thailand it's hot but we still eat food that's hot too.
and for the answer Thai chicken is a hidden chicken no one care because it is chicken that deep fried. it looks like everyone can do it everywhere. the thing that Hat Yai's fried chicken is the best is the taste, the juicy, and crunchy. it is better than KFC and also Burger King that sell Hat Yai style. why not try yourself then asking the question? all you need is follow the video she made and that's is. You will see why most of the Thai restaurant not sell Hat Yia style but for my answer it is because even in Thailand, if you want to sell Hat Yai's fried chicken you need to sell only chicken. I don't know that its call, but it is like you selling donuts like Dunking Donuts that is what I'm trying to say but don't know what its call.
Just did this Fried Chicken and paired it with the Pineapple Coconut Fried Rice. Best Thai meal I've ever had. Thank you!
When I studied in Bangkok years ago I would walk home over the bridge at Chao Praya and there was this small food stall serving only big pieces of fried chicken. So tasty!
I am Hungarian -- for us, frired chicken is a staple food on family lunches (especially on Sundays), traditional weddings and on small celebrations.
Having said that, I tried this recipe an I like it better than the Hungarian version :)
I don’t!
@@ebee3522 who cares! Keep it for yourself as you are on her page and your comment is rude. Having said,there a lot of people who like it and for sure it is more tastier than your food. Thai food is amazing.
Hungarian food... The most overlooked great cuisine of Europe!
All those years of communist isolation and now Orban have meant that Hungarian culture remains unknown to most of the world.
However, I never knew there was a Hungarian version of fried chicken. Interesting. I'll probably stick to other Hungarian dishes though.
@@ebee3522rude
Sorry for the long comment.
Hi. I came across your video regarding Thai grocery stores and was intrigued since I was just at a small Asian market for the first time. Have been learning differences between Thai and Chinese food and like to purchase proper ingredients.
Your video was very informative and was appreciative about your comments as to WHY choose some items over others. So since you seem to be very knowledgeable on the subject, I decided to check out your RUclips channel.
Have only seen one video (fried chicken) and was very impressed with your knowledge and presentation. I believe it’s the little things that separate the pros from the home cook and I always strive to get near the pros. Some of your tips were tremendous.
I.E. - cutting the slit near the bone…oil in wok still sizzling due to chicken being poked by meat probe…wanting the 375* oil temp and the temp will drop when adding chicken and want around 300* (and you noted that your temp wasn’t quite there so you added another chicken piece). But you explained WHY the 300* temp and how to achieve it. Many many cooks just dump the chicken in and tell you to bring it back to the 350* temp. AND the comment about lower temp due to marinade having sugar and could burn at higher temps. Brilliant, would never have thought about that.
AND the comment on why get chicken at 175* and not 165*….
Personally I have had many thighs register 165*-170* and couldn’t figure out why bone meat is pink… I can’t wait to try this recipe.
I could go on but comment is long enough.
Just wanted to say thanks for the videos and will be following and trying your recipes.
Heh... you said exactly what I was thinking 😹 I learn so much with each video! The scoring, oil temp management & cooking slightly higher for bone in chicken are all new to me. I don't mind the pink around the bone, but I would rather eat every little bit & a if a little longer in the oil makes that happen, that's what I'll do!
My name Ley Ding I'm Cambodian Chinese vietnamese Thailand mixed.I love Thailand food alot!? Love Asians alot!❤.
Holy molé we’re the same mixture of Asian 😂
My mom is from Thailand and my dad is from America and when we go back to Thailand I will say the fried chicken is the best. My grandpa and I would walk the little food/market place outside where people are selling their own creations and the food is amazing ❤❤
Hey Pailin! I tried it your way and I succeed! My German kids and husband loved it! Thank you so much!
Dear Pai,
I wanted to share with you that I made your HatYai fried chicken recipe in my Air-fryer. It came out really nice. My Thai husband really enjoyed it. I only made the chicken middles but next time I’ll make legs and thighs. I marinated it for 6 hours. Delicious flavor. Thanks 🙏🏼 for sharing your recipe.
pardon my ignorance, but what are chicken middles?
Hi Pailin. I made this last night after watching your great video. It was tricky getting the internal temperature of the chicken just right and I had to cook it a lot longer than I thought. I had a bit of trouble managing the oil temperature at first, but got the hang of it quickly. I am sure that with more practise I can get it perfect. My family really enjoyed this crispy, juicy and flavourful 'treat'. Thank you!
I just made some fried chicken but used a cast iron skillet. I know she uses a wok in this video, but trust me, a cast iron skillet will help you easily maintain your oil temperature. TIP, Make sure you let the oil SLOWLY come to temperature. An easy way to check your oil temp is buy a thermal thermometer. You just point the laser and instantly get the oil temp😊
@@1gx619 I have a cast iron wok, so maybe the best of both worlds?? 🤞🤞🤞
@@bluorb That sounds awesome! I bet it will work out great!
Thank you! I like the sound of a cast iron wok for deep frying. I like the wok shape as I use less oil, but it is thin and temperature control is not easy. I also like the idea of the point and read thermometer. I have been making a lot of Mexican food lately and some of the 'Taquito' style recipes need a light frying in a little oil. I use my wok for this as it is near perfect. I use the wood chopstick technique for temp measurement, but I think a thermometer would be easier and more accurate.
@@brianpage1886 I think they're called instant read thermometers & it's been a game changer for me. One thing I didn't expect to use it for is preparing Yerba Mate. I had to switch from coffee & I'm in LOOOOOOVE with Yerba Mate! Cleaner energy and zero crash. The thing is, if you brew it too hot, it's super bitter & this turns many people off right from the start. I've been drinking it for 2 weeks & only had 1 sip of bitter & that was right at the beginning. Since then, is more like a hearty hay, slightly savory borderline sweet taste that I love. But using water over 185º is a no-no. So I use a thermos, pour in the boiling water & add lukewarm water until I'm right at the exact point I need. And checking meat is so much quicker & simpler.
And if you do get in to Yerba Mate, buy in bulk wholesale. I got 6 kilos for $75. It would have been less, but I got several organic & "fancy" brands to compare. That's last me at least 6 months & compared to buying coffee at a coffee shop (not that I would) it's literally hundreds of dollars less 😸
I also found a pretty inexpensive one at Wal-Mart that folds so the pointy part isn't always out & uses a AAA battery, which I just use a rechargeable so basically I'll never have to buy a battery for it. It might have been $20, but I've found buying the better item 1 time is way better than buying the cheap item 3+ times, especially if its an every day or every week item.
Also of note... the cast iron wok is crazy heavy. I know, obviously... but just something to keep in mind. I hadn't actually thought of how heavy it would be, but it just makes it a tiny bit more awkward to clean if it gets really messy 😹 I hope some of this helps, I can't believe how much I've learned just messaging back & forth with people on YT comments section 😻
I made this recipe at home, and it turned out quite well. I burned the breading a bit because I let the oil get too hot, but the flavor was excellent. 10/10, would make again!
I made this chicken and i loved it so much i’m
making it for the second time toray. this marinade takes away that gamey flavor you cna have soemtimes when you use dark meat. I used potato starch and it was still fabulous. super crunchy. used the air fryer to reheat and it was phenomenal. thank you thanknyou from the bottom of my heart
We absolutely love Thai food and make Pad Thai very often. I just stumbled onto your page a few days ago and watched this video 1st. We had to try this fried chicken recipe out. It is as amazing as you say. Flavourful and juicy with a nice crunchy crust. The fried shallots are a sweet treat. We deboned chicken thighs for the dish and they cooked much faster to get to 175 in 375 oil. This will become a go-to dish for us. Thanks very much for the wonderful Thai recipes you show.
Pai, How dare you declare the truth! 🤭😉🤩
There's a Hat Yai fried chicken stall near my house. Their chicken look similar to Pai's and is the best even without fried shallots! 👍🤤🇹🇭
I lived in Thailand for work, on my way home by train during the week I would buy some fried chicken in Bangkok from a street vendor at the subway station exit. One day I asked him which home town he was from - HatYai !!! I will never forget that man’s chicken. It was amazing. Thanks for this video I can make my own HatYai chicken now! Cheers mike
An older Thai muslim lady near the school I work at in Bangkok (Assumption Bangrak) used to make wonderful fried chicken using mango flour. It is the best chicken I have ever had. She did not return after the Covid lockdown. I hope she is okay and if she is still cooking I would love to know where.
I’ve tried make these twice already and they turned out so good. Thank you😊
I just made this tonight, with extra garlic and pepper. The best chicken I've ever made! Super delicious and super moist. Definitely making again.
Thanks for recipe Pailin! Thoughts on reserving extra marinade for sticky glaze reduction?
- Add thai chili to glaze for spicy kick;
- Finish w/ sliced thai chili, coriander leaves, fried shallots, lime wedge + sticky rice to soak up glaze.
Optional Chang/Singha beers for extra authenticity 🍻😉
I loved how you gave the tips on cutting the meat around the bone for easier cook and frying with the correct temperature to keep the chicken cook but not burn or under cook. Thank you so much for sharing the recipe, it seems delicious. I will try to make one this weekend.
Pailin, you changed my life! I am following you for a long time...always exiting! I spend a lot of time in the Philippines, they do not have a clue about cocking, apart from fish! And my family loves it when I cook Thai or indian...if Thai, then of course based on your videos.
Thank you!
Regards!
Martin
I made this today with some sticky rice and broccoli stir fry and it was delicious. Using the brine as the batter is just brilliant because it preserves all the flavour. Next time I will add more flour since I think I made it way too runny. It was delish
Currently in Koh Samui, Thailand and I’m a witness. Already told my friends back in OK that I have found the best fried chicken EVER! Thank you for the recipe coz street vendors will not tell me. Already sent them this video too.😍
As Thai, I can guarantee that this is one of the best fried chicken styles in our country. Must try.
Eating anything Fried is unhealthy for you
I live in The USA. We have Thai people. They open Thai restaurants. Never, ever, is the food from a Thai restaurant, as good as what this Aunty makes on RUclips. Maybe you should move here, and sell Thai chicken. If you make it this good, then you will be rich.
@@chinatownboy7482 There are many outstanding Thai restaurants in USA , also Lao/Hmong
I agree that Thai fried chicken is the BEST! It always amazed me when my Thai friends would buy KFC. There is just no comparison. I used to stop at a streetside shop during my morning walks and buy two or three thighs. I didn't need to tell the lady what I wanted, she automatically started wrapping up a couple of thighs for me. She remembered me ... I was one of very few westerners in my neighborhood (Ratchawat in Dusit).
Hahahaha re: the KFC comment cuz I ate a lot of KFC growing up. It was new and different!! But ultimately, not better. 😉
I like KFC better. K = Korean
Popeye’s much better to me than KFC!
Ratchawat area is the very good place for food, full of the classic and famous restaurant.
Made this few nights ago and it was delicious, so flavourful and everyone liked it. Making again tonight. Thank you for sharing your recipe with us ❤
Thanks for the recipe. My husband loved the chicken. I asked him if he wanted any rice and he said no, I smiled and told him he'll be eating rice no matter what (the rice flour). He doesn't like plain white rice, it has to be fried or smothered in some kind of sauce/gravy to eat rice.
Hi Pailin, tried out your Thai fried chicken recipe tonight and it turned out exactly the way you described, tasted amazing! Thanks for sharing!!
I lived in Bangkok for a few years… 30 years ago. At that time, we went to church near a place that had the most amazing fried chicken. The fried chicken place was on Soi Polo. The chicken had tons of crispy garlic on it. Apparently the restaurant is still there and is pretty famous, but at the time, it was where we would often pick up Sunday dinner. Would love to see a recipe for Soi Polo fried chicken!
Soi Polo Fried Chicken is very famous! It's still very well known and still very popular to this day.
Soi Pollo!
That was one of the popular ones … at soi polo their fried chicken is phenomenol
I made these tonight and they were truly excellent. I used corn starch because I could not find rice flour, and I did them in my air fryer - they came out amazing. I served them with lime sedges and chopped cilantro - truly excellent.
pretty sure you can just pop some uncooked rice in a blender and make your own flour. You can do the same with sugar, blend it for powdered sugar.
Hi Pailin! I just watched the Thai Style Fried Chicken show and I must say, it was absolutely amazing! The way you expertly prepared and cooked the chicken was mesmerizing. I could almost taste the crispy skin and juicy meat through the screen. Your passion for Thai cuisine really shines through in your cooking. Thank you for sharing your knowledge and skills with us. Can't wait to try making Thai Style Fried Chicken at home!
Ahh Pailin always a breath of fresh air and sunshine…. And her advice in the kitchen is always on point! A talented young chef, indeed… ❤❤
This is hands down the best fried chicken i've tasted.. I even ask my crew friends to buy it outside their hotel before they fly so they can bring it back to dubai.. this with som tam and a good clear consomme is the perfect comfort meal ever!
Had this in Phuket last year when I was waiting for my ferry ride to Koh Yao. Soooo good. The street vendor served it with some sweet chili sauce, sticky rice and fried shallots
Well have you tried Jollibee, pales in comparison to KFC.
Finally have this recipe! When I was training in BKK a food stall near my apartment has the best kao pad (recipe of which I also have gotten from you) and one of my fave things to pair it with is the fried chicken! It comes of course with the Thai chili sauce. Yum! Excited to try this. Getting me some Thai ingredients.
I grew up in the rural south Georgia (USA), so I have eaten fried chicken all my life, so, "I know fried chicken"🤔 and I have to say, this recipe looks, and sounds, appealing. I will give it a try😊
Thank you, Pai, for your wonderful videos. I watch a lot but don't comment often. It's time I told you how much I enjoy your presentations. Always so informative is just the right mix of culinary science and culinary enthusiasm🎉
this looks amazing! i have never understood the obsession with fried chicken that has a flavorful crust, but it is bland and tasteless as hell on the inside. i usually season chicken thoroughly and leave it to marinate overnight before frying, so i get what you mean about having flavor INSIDE the pieces. can't wait to try out this recipe.
YES. Thank you!
I assume you're talking about fast food fried chicken, and I can slightly explain it. It's faster to not marinate it overnight, and they only really care about making money quickly from it. There's also a risk of having too much or too little chicken. If it's too much, then they would have to throw it out and lose money. If it's too little, then they'll have to close up and lose money. It's pretty sad, ngl.
@@GavinPetty them too, but i meant just what i said. people seem to miss the point that dumping the spices into the coating does not mean that those flavors get into the chicken. this is why the first bite of so much fried chicken is super-tasty when you've got a mouthful of crust in the mix, but a second bite in the same spot is bland.
i just googled "fried chicken recipe" and looked at the first five results. four of them (from professional food sites and cookbook author bloggers) start with unseasoned chicken being dredged in seasoned flour and fried. it is incredibly underwhelming.
@@n.ayisha Fair, I can often forget that chicken itself being bland is actually beloved.
Jamaican fried chicken is also flavoured to the bone . Just like the Thai we seasoned meats a day ahead, of course we use different seasoning but is we are influenced by the African, Indian and Chinese mostly cook culture and cuisine.
I can't wait to try this recipe, Pailin! My family is from the southern United States where fried chicken is a staple. It's nice to find different ways to cook this classic.
I was from Atlanta and have seen a lot of chicken get fried. The use of rice flour lightened the crust without making it disappointing is something I learned in Northeast China.
im half thai and growing up, out of all the yummy Thai and Appalachian food I got, one of my favorite meals was fried chicken, sticky rice, runny egg, and fish sauce :)
Thank you very much for your recipe and guidance. I made this for my family last night and it was great! I brought in leftovers for my coworkers to try and they enjoyed it too. I will take your advice and modify it to add Thai chilis for a little kick. Wish I had known this 20 years ago. My quality of life is so much better by learning from you. Thank you!
Hi😊 I wanna try it. Can I use all purpose flour instead of rice flour? its to hard to find rice flour here on phil.
Hi Randy! If you check out the comments in the written recipe she suggests corn starch would work better - but sure give it a shot :) Cheers! Adam
This chicken was amazing. The thin batter makes the chicken seem juicier, the sugar makes it delicious and marinade being the coating. Overall 10/10 good on you for sharing this
I don't know if all the fried chicken I've had in Thailand is any variation of Hat Yai fried chicken but to be honest it's one of the best I've ever had. Super crunchy, packed with flavors and the super long 'hhhmmmmm' sound that comes when you've found good food. Unbeatable!
If it has fried shallot, it is Hat-Yai fried chicken. But some shop use fried garlic (popular one before Hat-Yai chicken coming from southern area) instead and it is also very tasty!
I was once held captive by extremist soldiers near the Thai-Laotian border. They were merciless in their treatment of me when they initially captured me. One time when they were making me clean up around their base, I quickly threw together similar ingredients and made fried chicken. They had their guns drawn when they heard the sounds of the frying occurring. One younger soldier tasted the chicken as an older soldier thought maybe I was trying trick them into being poisoned. That young guy was jumping up and down as he enjoyed the chicken. The group present all calmed down as they devoured the chicken that night. After that day, I was treated fairly well, until the one night when I made the chicken again and promptly sneaked away as the one with keys snoozed off deeply enough for me to get the keys to my cage away from him. In essence, this fried chicken saved my life.
I´ve been trying to learn to cook thai food on and off for many years now, without much success, but your site is a gamechanger, I can finaly make something that actually taste like thai! You rock!
Wow… Never thought of mixing water in it with the seasoning as you say the water will absorb all the way through into the meat… Love it
I make a lot of Korean fried chicken. Girl I love Thai food the best, make it a lot. Thank this recipe is going to be the bomb!! I’ve been waiting for this. Bless you and your family. ❤️🙏😊 been watching you since I saw you with mark Weins. Your a wonderful chef and love your food. I have made many of them and you are my go to Thai recipes.
For those that want to do fry shallots, use the microwave with a tall container, no fuss and super quick
Wow! Can u share/show how it’s done? Would love to learn.
I’m
Making this right now , I’m excited to see how it turns out
I followed you almost exactly , I didn’t have a masher for the spices so I used back of an ice cream scoop lol
Thank you for your video on how ! You’re an excellent teacher
The look of it when you take it out of the Wok and the sound of it when you bite into it, I gotta make me some of that soon! Thanks for showing me how.
I made Korean Fried Chicken yesterday to start my dried chicken journey😂 So i came to u today. I definitely need to try this ! Besides, always loveeeee the way you speak, very clear, determined and gentle.
Did not know that about cooking to 175°. I love how you explain all the little details, very helpful. Thank you, I can't wait to try this recipe out!
Made this tonight.
Brining the chx is truly the key, as PaiLin said.
I can’t find cilantro ROOTS anywhere in the Okanagan, so I used stems.
Despite this approximation, our 22 year-old son said I need to get a food truck, set it up in the parking lot of a KFC, and sell Had Yai Gai.
THANK YOU PaiLin.
Was looking for that comparison to KFC. This comment gets the W. :)
THANK YOU. And let me know when your food truck is open, I'm not to far from you ;)
What kind of soy sauce did you use? I went to Asian market here and the Thai soy sauce they have were Sweet Soy Sauce, Black Soy Sauce and Thin Soy Sauce. I’d like to make this for my family. Thanks
@@Maria-uz9gg We are an hour & a half away from an Asian groc store, and 7 hours from Vancouver, so I had to use Kikkoman.
They have dark soy sauce at that store, and a lighter sodium one, but I’ve never ever seen the Thai one that PaiLin recommends.
My Had Yai Gai turned out great as I said; figure the garlic + cilantro(stems) + fish sauce in the marinade/batter would cover subtle differences in Thai soy sauce anyway.
@@Maria-uz9gg She uses the thin
This makes me also crave papaya salad to go with the chicken. Definitely a must try!
Use Thai fish sauce not just any other fish sauce. Other fish sauce like the Filipino fish sauce is very salty, just pure salt. Thai fish sauce is different that is has that sweet flavor.
Depends on the brand. I'm Filipino and I avoid Datu Puti since that tastes nothing but liquid salt lol other brands tastes better
Hi, I was born in Thailand but my mom never showed me how to cook Thai dishes. Thanks for having this show. I love your channel.
I literally made your old recipe the other weekend and now you uploaded an updated recipe. I think it's a sign to make it again this weekend haha
I made your chicken recipe today for dinner, OMG!!!!! They turned out incredibly crunchy and delicious. Thank you !!!
Went for tour in Hat Yai in my 20's to 30's and around few provinces of Thailand a few times and tried the street fried chicken and I like it. Tried many other delicacies too and it's yummy. Since now I am almost in my 60's, I eat much less of fried chicken. However, I will try to cook some for my adult son and my wife too with your recipe. Cheers and thanks..
I just love your voice, so soothing and of course the videos are fantastic too. Thank you so much, Sawadee Karp.
Love the fact you are always so happy! Can’t wait to try this recipe,
Wife and I tried your Thai fried chicken absolutely delicious it is up there with Malaysian Ayam goring. Followed your recipe step by step turned out exactly like you did it crispy and delicious.
I appreciate that you give us cooking tips throughout, as well. Love your recipes and channel!
I learn something in literally every video!! Not sure if this is more a testament to Pailin's skills or my relatively amateur skills... though I have been cooking my own food for most meals for the last 7 years, so I'm not 100% amateur by any means! I'll say it's because Pailin is full of helpful knowledge 🥰
I just recently visited Bangkok the 1st time and I did enjoy the food! I tried the fried chicken and it was amazing, so I searched this and tried it and love it!
You've made a strong argument. I'll try this out. Thanks for so many delicious recipes.
can i use regular flour instead of rice flour? or even cornstarch?
Hi! She tells me both should work but the results will be a bit different than the original. Cheers and have fun! Adam
I never used cilantro before, just cause it's hard to find where I'm from. I opened a bag of fresh cilantro, and it smelled like stink bugs to me, and I was a little hesitant to use it. But I did it as you asked and combined all these stinky ingredients in the mortar and pestle. I put my finger on it, against my instincts, and tasted it and WOW. I haven't quite tasted anything like this before. What a surprising flavor. It's like fragrant and funky at the same time, and you're right about the sugar bringing it all together.
Cilantro ( corriander as Aussies call it) is my favourite green vegetable. Looking forwards to trying this dish.
Thai food uses a lot of stinky things that smell so good after cook. like if you pour fish sauce directly on the hot pan it's will very fragrant.
Made this twice already. I agree with you, it’s the best fried chicken.
I love this chicken called Hot Drum from this authentic Thai restaurant by my house called Tuptim Thai. It has a glaze on the chicken! I'm obsessed with it!
I live near there 😂 thanks for the recommendation, I will check it out!
Gotta say.... first, I love your videos and your channel. I've upped my game a few notches with your informative content.
Second... this chicken.... man oh man. Even my crew of picky eaters will decimate a plate full of this. My wife isn't a huge fan of any kind of fried chicken other than good old American southern style, but she raves every time I mention this chicken to someone. It's quickly becoming a staple in our rotation and everyone gets a excited when they see me start the preps.
Thank you for such a great recipe.
Hello Pailin, can I skip sugar when trying this recipe?.
Hi Adam here - and I think you're going to have to ask her that one directly as she doesn't see the comments on here once the post is more than a week old (as per her note above). You can check out options to get hold of her here hot-thai-kitchen.com/contact . Cheers!
Hi Pailin, I just made this recipe earlier today and felt the texture was a bit too dry in terms of crust at 175 if this makes sense. Chicken meat was moist, flavorful as expected but would probably try to do a modification of using AP Flour + starch (potato/corn) instead of pure rice flour. The chicken did scream at me to sauce it up so I made a batch with nice Viet style nuoc cham which was amazing with rice 🔥
Too much rice flour. Try this. 49% all purpose flour 49% potato starch and 2% double acting baking powder. This will give you a much nicer crust.
My wife and my MiL would make this and it's sooo good. I've have karaage, Japanese fried chicken. Delicious but when my wife makes it, it's extra delicious because she makes it with love ❤️ .
Love this receipe as always. Thank you!
I'm picking up what you are laying down, sister! I LOVE Thai food! I am from N. European stock and love all kinds of cuisine from around the world, but I could have been born Thai I love it that much. I've made some Thai recipes that turned out well, and I just found your site and will definitely make this chicken. My mouth was watering watching you crunch into that drumstick and then follow it up with the fried shallots. I won't need to report back as I know it will be amazing. Thank you!
The batter is genius and your show is a pleasure to watch Pai. Gonna watch some more videos now.
I can vouch that Thai Fried Chicken is the BEST! It is one of the reason I travel to Bangkok twice a year, apart from shopping 😁
Thank you Pailin for sharing! do you think I can try this recipes with Air fryer?
Hi Fong, Adam here - and we don't have one but there were several comments from people who do below - and as far as we can tell, yes :) Cheers!
As a Texan living in Tennessee, I have a few different views on fried chicken. Being a Texan, we refer to chicken frying as an adjective, hence, chicken fried steak. Being a current Nashville resident, there is that little thing called Nashville Hot Chicken. All are delicious and I welcome this to my repertoire.
Peace!
Nashville Hot Chicken is gaining grounds in the North too.
Nashville is not really Tennessee.
You're quite the saleslady! I will definitely be making and trying this. I'm a huge fan of good American style fried chicken and I've recently started the Karaage thing so I'm looking forward to exploring this Thai style chicken and seeing how it compares. Thank you for a wonderful video.
Definitely gonna try this... looks amazing. I don't bribe often but it really does the trick in terms of juiciness.
Quick note: here in Jamaica a lot of persons eat the combo of Breast and wing that are served as a quarter of chicken either jerked or prepared otherwise. Maybe because to them it's more meat (more bang for the buck I guess). I'm a leg and thigh guy myself 😄. Keep up the great work
Really excited to try Thai fried chicken! I never tried it when in Thailand, but Korean fried chicken (which is twice fried) absolutely blew my mind. So I know a good one can be revolutionary haha
I’m going to make this soon, Pailin - thank you! I got some cilantro with lots of roots at the farmers market yesterday and made saam gler for moo tod gratiem from your recipe. (Loving your cookbook too!)
Hi Pailin. I just want to tell you i made chicken kad krapao from your recipe (i didnt have mince ones but only had mini drunsticks and scor the meat to make sure the insides are cook and for the flavour to infuse) it was divine. So proud of it. So thank you ❤
That's mouthwatering! I'll definitely follow your recipe..much love from the Philippines!💕
That hatyai fried chicken was absolutely delicious 😋 I had it for 4 days in a row
Must say … as a fan of Southern fried chicken…. This looks pretty damm good. Going to try the recipe. Disagree on breast comment… you pay for what you get… just have to know how to prepare. That’s why I take Breast and cut into small sections and soak in buttermilk overnight loaded with cayenne and hot sauce amongst host of spice. Comes out delicious and moist loaded with flavor.
Palin - Question: do you use the shallot oil to fry the chicken in, or save it for something else? Seems to me it would also add a wonderful flavor to the chicken as it fries. Thank you for this recipe, especially the cutting the chicken before marinating! And I agree about chicken breast! I am totally a dark meat man!
Hi Adam here and thanks! I asked and she said yes she saves the shallot oil for this and other things as well :) (she keeps it around in a ziplock freezer bag :) ) Cheers! Adam (and way to go the the dark meat issue - it's surprising how many people have popped up to defend their chicken breasts :))
I appreciate that you educate us viewers for thorough understanding.
I like this lady she is so thorough..my mouth is already watering!