What is Hat Yai Fried Chicken?

While this particular style of fried chicken originated from Hat Yai, it's now made all over Thailand because it's that good, It's so popular that Lays Thailand now makes "Hat Yai Fried Chicken" flavour potato crisps!

Three reasons why Hat Yai Chicken is probably the best fried chicken in the world

1. The marinade/brine - a unique combination of Thai ingredients give them a distinct flavour; and in my version, the added water acts as a brine, which flavours the meat all throughout, so the meat and the crust are flavourful.
2. The crust - unlike American style fried chicken, these do not have a thick, chunky, craggly crust. It's a thin and crispy crust that enhances, but doesn't overpower, the meat's wonderful flavour.
3. The fried shallots - these sweet, crispy flakes of fried shallots compliment the chicken, sweetens the sticky rice, and takes the dish to the next level. You can make uber tasty Thai fried chicken without the shallots, but you cannot call it Hat Yai fried chicken without them.

FOR THE FRIED SHALLOTS:

• 6–8 shallots (8 oz.), thinly-sliced lengthwise
• 1/2 tsp. fine salt
• 948 ml Vegetable Oil

FOR THE CHICKEN:

• 3 lb. bone- in, skin-on chicken pieces, pricked with a knife to the bone many times – If you use chicken legs, make two slices around the bone in addition to the many pinpricks
• 1 1/2 tbsp. coriander seeds
• 1 1/2 tbsp. cumin seeds
• 1 tbsp. White peppercorns
• 3 Coriander Roots – if unavailable, use Coriander stems but do try and get the roots if you can
• 1/2 tsp. turmeric 
• 5 cloves garlic, peeled
• 1/2 tbsp. palm sugar
• 1 tbsp. Fish sauce
• 2 tsp. Knorr Aromat or change for fine salt
• 6 tbsp. tempura flour
• 180 ml ice-cold carbonated water
• 60 ml ice-cold coconut water (optional replace with carbonated water)
• 1 1/2 tbsp. light soy sauce
• 3 tsp. Thai Oyster sauce 
• 1 tsp. MSG – optional but recommended
• 1 Ltr Vegetable Oil for frying shallots and the chicken

FOR THE DIPPING SAUCE:

• 75 grams fresh red Thai chillies
• 45 grams garlic cloves, peeled
• 1 tsp. fine salt
• 200 grams white sugar
• 60 ml white vinegar
• 2 tbsp. White rice vinegar)
• 1 tsp. Rice starch

How to prepare and cook

1. For the chicken: toast cumin seeds, coriander seeds, and white peppercorns in a dry frying pan over medium-high heat until fragrant or 20 seconds. Use a stone mortar and pestle to pound garlic, coriander seeds, Coriander roots, cumin seeds, green and white peppercorns.
2. Transfer the spice mixture to a large mixing bowl. Add palm sugar, fish sauce, oyster sauce, soy sauce, MSG, turmeric and Aromat. Tip: Use a mixing glove to blend the ingredients. Add the rice flour into the bowl, and slowly add ice-cold soda water plus the ice-cold coconut water (if using) while constantly kneading with your hand until you reach a sauce consistency.
3. Add the chicken to the marinade and thoroughly coat each piece with the marinade sauce. Transfer to your refrigerator for at least 4 hours, or ideally overnight.
4. Fry the shallots: In a large bowl, toss together the shallots and salt. Transfer to a small wok, add the palm oil, and heat over medium-low until a deep-fry thermometer reads 250°F. Cook, stirring occasionally, until the shallots are golden, fragrant, and toasted, 25–30 minutes.
5. In a fine-mesh sieve set over a bowl, drain the shallots, allowing the oil to drip through. Set the oil aside and transfer the shallots to a paper towel-lined plate. Once the shallots are cool and crisp, transfer to an airtight container and set aside.
6. Fry the chicken: Set a wire rack over a large baking sheet. Into a large skillet or wok fitted with a deep-fry thermometer, add the reserved shallot oil, then turn the heat to high. When the temperature reads 350°F, working in batches, gently add the chicken and fry, stirring occasionally, until fragrant and cooked through with crispy, orange skin, 8–12 minutes per batch, depending on the cut. (If using different cuts of chicken, cook pieces of the same cut together.)
7. Adding the chicken will lower the temperature of your oil, so adjust the heat and oil quantity as needed to maintain a temperature between 350°F and 375°F. Using tongs or a spider skimmer, transfer the chicken to the prepared rack. Repeat with the remaining chicken and let rest before serving..
8. Make the dipping sauce: In a mortar and pestle or small food processor, grind the chillies, garlic, and salt into a coarse paste.
9. To a small pot, add the sugar, vinegar, and ½ cup of water. Bring to a boil, then turn the heat to low and simmer, stirring occasionally, until the sugar has dissolved and the mixture has reduced slightly, about 5 minutes. Add the chilli paste and simmer until the sauce has thickened slightly and reduced by about half, 8–10 minutes.
10. In a small bowl, whisk together the tapioca starch and 1 tablespoon of water. Stir into the sauce and simmer until it has thickened to a syrupy texture, 2–3 minutes. Adjust the seasoning to taste, then transfer to an airtight container and set aside. (If making the sauce in advance, store it in the fridge.)