- 1 lb (450g) wings, mix
- 4 cloves garlic
- 1 bunch cilantro stems, rough chopped
- 1 Tbsp (15g) granulated sugar
- 2 Tbsp (32g) light soy sauce
- 1 tsp (7g) dark sweet soy sauce
- 1 Tbsp (15g) fine sea salt
- ¼ tsp (1g) black peppercorn
- ⅛ tsp (>1g) white pepper
- ¼ cup (50ml) water
- 1 cup (180g) rice flour
- 4 shallots thinly sliced
Hat Yai | Thai Fried Chicken
Learn how to fry like Joshua Weissman.
Prep:
15 minutes
Cook:
10 minutes
Serves:
3
people
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Ingredients
Directions
- In a blender add garlic, cilantro stem, sugar, light soy, dark soy, salt, white pepper, black pepper, and water. Blend on high speed until homogenous.
- Combine the contents of the blender and chicken wings in a medium sized mixing bowl and massage marinade into chicken. Marinate for 2-3 hours.
- Thinly slice shallots to at least an ⅛” inch and add to cold vegetable oil in a heavy bottomed pot and bring the temperature up over medium-high heat. Allow shallots to cook until they are golden brown, making sure to regularly stir the shallots using chopsticks during the cooking process so they do not stick to each other. Transfer cooked shallots to a paper towel lined baking sheet. Clean your fryer oil of any leftover bits and hold temperature at 350°F (176°C).
- Once chicken is marinated, add rice flour to the bowl and mix by hand to fully coat the wings.
- Working in batches, gently lower chicken wings into hot oil and fry for 4-6 minutes. Once cooked, transfer to a wire rack-lined baking sheet and season with salt. Garnish with fried shallots.
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