3 Reasons THAI FRIED CHICKEN is the Best in the World
Вставка
- Опубліковано 11 тра 2024
- Go to thld.co/immi_pailin_0922 and use code pailin at checkout to save $5 on your order. Thanks to Immi for sponsoring this video!
And Thank You Patreon Members for Your Support! / pailinskitchen
SEE ALSO:
Mortar and pestle I used: tinyurl.com/58ye6vt5
7 Ways to Make Sticky Rice: • 7 Ways to Cook Thai St...
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
MY KITCHEN TOOLS & INGREDIENTS: kit.co/hotthaikitchen
WRITTEN RECIPE: hot-thai-kitchen.com/hat-yai-...
MY COOKBOOK: hot-thai-kitchen.com/htk-cook...
CONNECT WITH ME!
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
/ hotthaikitchen
----------------
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 UA-cam 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.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via UA-cam videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at hot-thai-kitchen.com - Навчання та стиль
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 😊
ua-cam.com/video/nwRoHC83wx0/v-deo.html
@@denzmo1139 gotta be in dog years. 😂
“The marinade is the batter” = mind blown… excellent idea!
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 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.
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.
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 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!
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.
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 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.
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.
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 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
Hi Pailin, tried out your Thai fried chicken recipe tonight and it turned out exactly the way you described, tasted amazing! Thanks for sharing!!
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 UA-cam 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!
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!
It's always nice to see your Thai perspective on common dishes
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.
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!
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
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 😂
Hey Pailin! I tried it your way and I succeed! My German kids and husband loved it! Thank you so much!
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
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.
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
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 ❤❤
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
That's a really fun recipe PaiLin! And so many great tips - how to fry shallots, use rice flour for crispy chicken and using cilantro roots for flavor. Thanks, can't wait to try it!
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 UA-cam. 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
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 SOOOO good. We are trying it this weekend.
Thank you for the recipe, Pailin!
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 your chicken recipe today for dinner, OMG!!!!! They turned out incredibly crunchy and delicious. 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.
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 🥰
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 🍻😉
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’ve tried make these twice already and they turned out so good. Thank you😊
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 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.
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 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.
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.
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.😍
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! 👍🤤🇹🇭
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!
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 ❤
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!
This makes me also crave papaya salad to go with the chicken. Definitely a must try!
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
I’m Black American you I have been to Thailand and honey you are right! The very best I’ve had in my life!!! So glad you made this video!
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!)
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.
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!
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… ❤❤
I had it living in Phuket, and I agree, 100%. Thanks for the recipe! I'll give it a try! I've been making your pad see ew for myself and my friends recently. I missed it so much and I'm so glad to have that bit of my second home back. This is going to be harder since I am miserable at frying but I'll give it a shot!
ew
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
The batter is genius and your show is a pleasure to watch Pai. Gonna watch some more videos now.
You just blew my mind. I'm so going to make this. The batter from the marinade, genius. Fried shallots , yes please. Just found your channel subscribed.
Thank you a thousand times over! I have been wanting to travel to Hat Yai just for this 🤣 really excited to try your recipe, I’ll follow up with how we like it once I make it this week. Also trying your khao Kha moo recipe from 2015 but definitely doing the chicken one first. I can’t eat fried foods often at all but when I do I want to to be the best :) thank you again
Oh ps we are going to Thailand finally this winter, late dec and all of Jan. If you have any recommends on where to also get this in Bangkok or any other wonderful dishes I’m always up for suggestions. Anyone who sees this can answer :) My husband is from Thailand, the isaan area so we will spend time up there and also in Bangkok for fun.
That looks amazing. On my way to buy rice flour!
When I make my (American style) fried chicken, I buttermilk-brine it before hand, and it definitely does make all the difference. But that thin crust is beautiful, and the flavors sound great. This will be my next fried chicken for sure.
Pai's reactions always sell it for me. I'm like "ok, also putting this one on the 'to make' list."
You've made a strong argument. I'll try this out. Thanks for so many delicious recipes.
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
Love this receipe as always. Thank you!
I followed about 80 percent of your recipe I'm a fan the chicken was awesome thank you very much the cutting of the chicken for marinating is priceless
Love the fact you are always so happy! Can’t wait to try this recipe,
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
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..
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.
So happy I found your channel, love the "cut of your jib" can't wait to try this recipe, looks fabulous💪🏻
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 :)
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!
One of the best cooking vids ever. All details and reasons covered.
This Thai fried chicken just gave me a great idea for a fusion dish.
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!
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!
This is THE BEST FRIED CHICKEN I've ever had and made!! Thank you so much for the recipe!!
My mother used to make a very similar version of fried chicken that i grew up eating, except the marinade contained ginger and garlic paste and a fair bit of red pepper. And she added chickpea flour to the marinade to make the better. Ive had hat yai fried chicken many times. And i must admit, it comes second to what i grew up eating.
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
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.
Nice! I will definitely have to try this one. I primarily buy rice flour to make Vietnamese pancakes, but did use it for frying fish one time & made a great batter so sure it will work just as great on chicken.
i want to like this video multiple times!! thank you so much for sharing, Pai.
Wow. So lovely to watch your facial expression🤤 on enjoying the fried chicken. I imagined that i were eating it as well. 😛It brought back my memory of street vendor outside the Bangkok city tower. I had the best fried chicken there. It tells me what should a real chicken taste like. highly recommended.
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 love your show!!! I've made several recipes based on your channel, and they've all turned out amazing!
Love Thai fried chicken remember when I first had this in Bangkok was impressed how crispy it was without all the grease
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.
Hat Yai Fried Chicken is my absolute favorite. Walking to the market, the smell of chicken flew by. It was outstanding and unique.😋😋😋😋
Great job, I grew up in San Diego and had a very great Thai family who are still my friends today. Their mom named Noi used to make some really great Thai food. This chicken looks so tasty, I’m gonna have to give it a try.
That's mouthwatering! I'll definitely follow your recipe..much love from the Philippines!💕
I am convinced, will try it ASAP! 😉
Malaysia is just next to Hatyai.. one of my fav place to go for holiday... Miss that Hatyai Fried Chicken
I made your chicken last week.
It was absolutely amazing, thank you.
I bought your new cookbook. Great stuff
That hatyai fried chicken was absolutely delicious 😋 I had it for 4 days in a row
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.
I'm here for it. Definitely going to make this. Thank you !!
It's like she's in this Thai food bubble world and all her gestures and expressions of delight and surprise is so funny..