3 Reasons THAI FRIED CHICKEN is the Best in the World

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I'm here to prove that Thai fried chicken (aka Hat Yai fried chicken) is the best in the world, and give you 3 reasons for it. This recipe is also full of tricks and tips that you can apply to any other fried chicken! Try it out to see for yourself! It uses rice flour in the crust, so it's also a gluten free fried chicken recipe - all you need to do is use your favourite gluten free soy sauce!

00:00 Intro
00:50 How to make the marinade
02:30 How to prep chicken for frying
04:16 How to make fried shallots
07:17 Making the batter for the crust
08:23 How to fry the chicken
10:23 Plating and tasting

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About Pai:

Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.

Pai was born and raised in southern Thailand where she spent much of her "playtime" in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.

[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

[gayatrihomeashram]

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.” ❤️ ❤️❤️

[HighTeaWithTheQueen]

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 ❤️

[Sabbathissaturday]

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. ❤❤

[jerkypat]

“The marinade is the batter” = mind blown… excellent idea!

[alicelawson]

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.

[Biloxiblues]

That looks amazing. My chicken in the fridge just just had a change of heart and is going from Portuguese to Thai!

[albertajamer]

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.

[richbushell]

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.

[lenaeatsasmr]

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.

[paologitara]

Just did this Fried Chicken and paired it with the Pineapple Coconut Fried Rice. Best Thai meal I've ever had. Thank you!

[erich]

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!

[brianpage]

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!

[suzanneviriyanon]

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.

[超虎生活]

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.

[cutleyb]

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 YouTube 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.

[trychydts]

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 :)

[NGGU-xfow]

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 ❤❤

[mikeellis]

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

[slash]

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.