Gai Tod Hat Yai (Southern Thai Fried Chicken)
Crispy, golden fried chicken thighs with a fragrant garlic-turmeric crust, finished with a tangy-spicy dipping sauce. A southern Thai classic that's restaurant-quality but achievable at home.
- Total time
- 50 min
- Servings
- 4
- Calories
- 580
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat chicken dry with paper towels. Season inside and out with salt and pepper.
Step 2
Mix minced garlic, turmeric, white pepper, and fish sauce in a small bowl.
Step 3
Rub garlic paste all over each chicken piece, working it under the skin.
Step 4
Let chicken marinate at room temperature for 15 minutes.
Step 5
Heat oil in a heavy pot or deep skillet to 350°F (thermometer or test: wooden spoon handle bubbles gently).
Step 6
Working in batches, carefully slide chicken into hot oil. Do not crowd the pot.
Step 7
Fry 15–18 minutes, turning once halfway through, until skin is deep golden and crispy and thickest thigh reaches 165°F internally.
Step 8
Transfer cooked chicken to a paper-towel-lined plate to drain.
Step 9
Whisk lime juice with 2 tbsp fish sauce and sliced chili. Taste and adjust salt and spice.
Step 10
Arrange chicken on a platter. Serve with dipping sauce and fresh lime wedges.
Tools you’ll need
- paper towels
- small mixing bowl
- heavy pot or deep skillet (3-quart minimum)
- deep-fry thermometer or instant-read thermometer
- wooden spoon
- slotted spoon or tongs
- plate lined with paper towels
- small serving bowl for dipping sauce
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