Gai Tod Hat Yai (Hat Yai Fried Chicken), The most basic fried chicken available to the general public. From shopping malls to general flea markets. There are also many well-known stores, such as McDonald’s and KFC. Despite the fact that there are numerous fried chicken restaurants to choose from, most Thais prefer the famous fried chicken from the southern region of Thailand. Hat Yai, Songkhla, Fried Chicken Land You’ve most likely heard of this phrase before. Richly flavored chicken, there is a distinct and distinct feature in the crispy fried onions, which are eaten with hot steamed glutinous rice, which has led many people to regard Hat Yai Fried Chicken as their signature. Hat Yai’s well-known cuisine. It can be said that if you come to Hat Yai, you do not eat fried chicken that is not considered to have arrived at Hat Yai.
Gai Tod Hat Yai story
There is a story about Hat Yai Fried Chicken that takes place about 30 years ago and involves a husband and wife. Aunt Wan and Uncle Thongkham, the wife, worked in a fresh market in Hat Yai, Songkhla, selling fresh chicken. The economy was in bad shape at the time. The fresh chicken could not be sold out in a single day because there was so much leftover chicken every day. So they decided to devise a formula. Uncle Thongkham took the fresh chicken left over from the morning sale and marinated it with the formula he devised after some thought. Initially, he ate it himself, gave some to friends, and sold some to gauge the reaction, but it was still not selling well.
Until Uncle Jom’s wife became ill one day. Uncle Jom felt sorry for the goods, so he gave vegetables to market vendors and shallots to Uncle Thong. Uncle Thong noticed that the shallots were starting to rot. So he took it to the alley and fried it until crispy while selling fried chicken. Uncle Thongkham did not anticipate that these fried onions would be sold alongside fried chicken. Customers who bought it at the time, on the other hand, said it smelled very good when they walked by and could smell fried chicken and fried onions. Uncle scooped up fried shallots and sprinkled them over fried chicken after hearing that. Carry out this procedure for each package sold that day. Another day has passed, but the customer inquires whether the fried chicken was not topped with fried shallots as it was the day before? Uncle Thongkham was taken aback by how many customers requested fried shallots.
The recipe was then tweaked by Uncle Thong to make it more intense, and fried shallots were made to be sprinkled on top every time. It’s been less than a month. Customers gathered in front of the shop until there was almost no room to stand. From 3 p.m. to 5 p.m., the recipe can sell out quickly. It sold so well that many newspapers requested an interview. Uncle Thongkham and Aunt Wan eventually stopped selling fresh chicken and only sold fried chicken. This story is remembered to this day, that if you eat fried chicken, you must think of Gai Tod Hat Yai, regardless of which province you go to, especially if you want to eat fried chicken. Frequently, you’ll see the name of fried chicken followed by the word “Hat Yai.” Hat Yai Fried Chicken is one of Thailand’s OTOP products that has helped Hat Yai make a name for itself.
Gai Tod Hat Yai ingredients
-Chicken, chopped into large chunks of your choice 3 pounds.
-Garlic, chopped or minced 3 teaspoons of oil.
-Pepper, white three teaspoons
-Powder of coriander a half teaspoon
-Cinnamon powder a half teaspoon of salt
-Sugar (brown) 1 tablespoon
-Aioli (oyster sauce) (or if you want to go full flavor, use fish sauce)
-Milk, 2 tablespoons 6 teaspoons.
-Chopped coriander or cilantro root 1 tablespoon of oil.
-About 1-2 cups rice flour (I don’t recommend Bob’s Red Mill rice flour since it’s too coarse.) You’ll need to obtain it from an Asian grocery, but if that’s not possible, all-purpose flour will suffice.)
-1-3 cups sliced shallots, depending on how much you like them
-Amount of sticky rice around 1 cup
-Approximately 4 cups frying oil
How to cook Gai Tod Hat Yai
1) Combine all of the dried ingredients in a mixing bowl until they form a paste.
2) Rub the sauce all over the chicken pieces, even beneath the skin. Allow at least 3 hours to marinate. The more time you have, the better. If you have the time, I’d prefer to stay overnight.
3) Slice the shallots and put them on a paper towel to dry them out while you wait for the chicken to marinade.
4) Begin preparing the sticky rice. This is another way I prepare sticky rice. Rice and water are mixed in a 1:1.5 ratio (this also depends on how dry the rice is, it could be as much as 1:2, but you will know later). In a large saucepan, combine the rice and water and cook over high heat until the water boils. As soon as the water begins to rise and overflow the pot, reduce the heat to the lowest setting and continue to simmer until all of the water has been absorbed. This takes roughly 13-15 minutes on average.
Taste a rice grain to see if it is fully cooked. If it is, remove the pan from the heat, cover, and set aside for another 10 minutes. If it isn’t, add more water (approximately 1/4 cup per cup of rice), flip the top down to the bottom, and continue to cook for another 5 minutes, tasting as you go. During this time, it should be fully cooked. You won’t get the perfect-looking rice grains as you would with the other approach I taught you when I gave you the sticky rice and mango dish, but it’ll be enough. It’s excellent for producing sticky rice when you don’t have time to soak it. Use the steaming process to achieve a perfect-looking sticky rice.
5) Heat the oil in a wok over medium-high heat. We’ll begin by frying the sliced shallots, which will then be air dried. When the oil is heated (approximately 300oF–325oF), add the shallots and turn the heat up to medium high. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. Because the oil will bubble all over the place, keep stirring the shallots and keeping an eye on them. Remove all of the shallots from the oil as soon as they have some golden spots. You can either turn off the stove or reduce the heat to a low setting. This is only the beginning. As the shallots sit, they will become darker and darker. They’ll need to relax for about 2-3 minutes.
In the meantime, turn the heat back on to medium. Wait until the oil temperature rises to a medium high degree, around 300-325oF, and the shallots turn light golden. Replace the shallots in the mesh scooper if you removed them earlier. This time, don’t put all of the shallots in the scooper. Because you don’t want a thick layer of shallots in the scooper, do this in two or three steps. Now tip the scooper into the heated oil, shaking it to ensure that all of the shallots are covered in oil, and remove it as soon as possible. The entire dipping process should take no longer than 30 seconds. To absorb the oil, place the shallots on a paper towel. If you have any shallots left over, repeat the process. After two minutes of cooling, the shallots should be crispy and deep golden in color. You dipped them for too long if they’re a little too dark.
6). The chicken is now ready to be fried. Put rice flour in a large mixing basin large enough to hold all of the chicken pieces. Shake off the excess flour after rolling the chicken pieces in rice flour. If you like, you can use a plastic bag and shake the chicken pieces within the bag. In a wok, heat the oil over medium heat. Allow the oil to reach 350°F before adding the chicken pieces. Make sure the temperature doesn’t fall below 250 degrees Fahrenheit. If you place too many pieces in the wok, the oil temperature will drop too low, and the chicken will take up too much oil, so keep the number of pieces to a minimum. Allow the chicken to fry over medium heat in heated oil. Keep an eye on them, and you may want to rotate them at least once. It’s even acceptable to spin them multiple times. Be patient because it will take at least 6-7 minutes to fry them. Increase the heat to medium-high after about 5 minutes. If you look closely at the chicken pieces, you may notice blood dripping from them. That’s also a signal to turn up the heat.
7) You’re almost ready to serve the fried chicken, but hold on a second. Don’t forget about Nam Jim, too. Which one should be used to make fried chicken? Nam Jim Gai, or Thai Sweet Chilli, is, of course, the one. Don’t forget to add the fried shallots to the mix.
Nutrition of Gai Tod Hat Yai
1 serving of fried chicken glutinous rice contains 294 kcal of total energy, 31.8 g of protein, 21.1 g of carbohydrate, and 8 g of fat.