Gai Tod Hat Yai

Name: Gai Tod Hat Yai
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 800 g chicken pieces; 3 tbsp garlic pepper marinade; 1 tbsp soy sauce; 1 tsp turmeric; for frying oil; fried shallots to top; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 chicken

Gai Tod Hat Yai hails from the southern region of Thailand, where it's a beloved staple for family gatherings and casual meals alike. This dish captures the essence of southern Thai cooking, where salt is always a personal choice and frying is a communal act. In homes across the region, it's prepared with an intuitive touch, creating a feast meant to be shared at a table filled with laughter and conversation.

Expect a delightful crunch from the golden-brown crust, achieved by marinating chicken pieces in a garlic pepper blend with a hint of turmeric. Each bite is a symphony of savory and aromatic notes, topped off with crispy fried shallots for added texture. Generous in flavor and spirit, this fried chicken is best enjoyed hot, straight from the pan, with a sprinkle of fine sea salt to taste.

Ingredients

800 gchicken pieces
3 tbspgarlic pepper marinade
1 tbspsoy sauce
1 tspturmeric
for fryingoil
fried shallotsto top
to tastefine sea salt

Method

Pat the chicken pieces dry with paper towels to remove excess moisture. In a large bowl, combine the chicken with 3 tablespoons of garlic pepper marinade, 1 tablespoon of soy sauce, and 1 teaspoon of turmeric. Mix well to ensure each piece is evenly coated with the marinade and spices. Let it sit for about 10 minutes to allow the flavors to penetrate the chicken.
In a large, heavy-bottomed skillet or wok, pour enough oil to cover the bottom by about 1 inch. Heat the oil over medium-high heat until it shimmers but is not smoking. Carefully add the chicken pieces in a single layer, skin side down if applicable, ensuring not to overcrowd the pan. Fry until the skin is golden brown and crispy, about 5-7 minutes per side, adjusting the heat as necessary to maintain a steady sizzle.
Once the chicken is browned and crispy, remove it from the pan and set it aside on a wire rack or paper towels to drain excess oil. If the pan has excess oil, carefully pour some out, leaving about 2 tablespoons in the pan for the next step.
Add thinly sliced shallots to the remaining oil in the pan. Cook over medium heat, stirring frequently, until the shallots are golden brown and tender, about 3-4 minutes. They should be fragrant and slightly caramelized, adding a sweet aroma to the dish.
If there is any liquid in the pan, allow it to reduce slightly over medium heat until it thickens and coats the back of a spoon. Taste the sauce and adjust the seasoning with fine sea salt if necessary, keeping in mind that the fried shallots will add additional saltiness.
To serve, arrange the fried chicken pieces on a platter and generously sprinkle with the fried shallots. This dish is best enjoyed immediately while the chicken is hot and the shallots are crisp.