today on hot Thai kitchen we are making had yai fried chicken
Sawaddee ka welcome to hot Thai kitchen today we are making fried chicken but not any fried chicken
we're making the fried chicken that comes from my hometown where I was born and raised so it's
called gai tod had yai gai means chicken tod means to deep-fry and had yai it's the name of
my hometown so hey hot idea is now nationally famous you can get them pretty much anywhere
in the country but today instead of using larger piece of chicken I'm just gonna do chicken wings
because wings are more fun so let's first take a look at our ingredients one and a half pounds
of chicken wings three tablespoons of soy sauce I'm using healthy boy brand mushroom soy sauce
one and a half tablespoon of sugar five cloves of garlic one to two cilantro roots roughly chopped
half a teaspoon of salt heaping quarter teaspoon of white peppercorns which is equivalent to about
half a teaspoon of ground white pepper heaping quarter teaspoon of black peppercorns which is
also about half a teaspoon of ground black pepper thinly sliced shallots about half a
cup and a quarter cup to half a cup of rice flour so first we're going to deal with our shallots now
we're going to deep fry our shallots and fried shallots is the must-have condiment it's not
the I thought hey without the fried shallots so but before before we fry them we're going to dry
them out first so I finly sliced them and I'm just going to lay it out on a paper towel and
we sprinkle a little bit of salt on them you can be quite generous because we're going to
dab out some of this and what we're doing right here is we are trying to get out as much of the
shallots water as possible because the drier they are before you fry them the easier it
is to crisp them up things that a crispy means they're dry and if they have a lot of water to
begin with they're going to take a while to fry and they might burn before they become crispy
so this helps so the salt will help draw out the moisture we're going to let us sit while
we're doing everything else and then when we go to fry them we'll DAP out some of that water so
now we're going to make the marinade for the chicken which is quite simple but incredibly
delicious we're going to start out with our garlic in there and then I'm going to also add all the
white peppercorns and black peppercorns now you might think this is a lot of pepper and it is and
that's why it's so good and we're also going to add our chopped cilantro roots now if I've made
this recipe before without the cilantro roots and it's still super delicious so if you can't find
some tree roots just leave it out not a big deal and I'm just going to pound it into a fine paste
okay so you want it to be a fine paste so we're going to transfer that into our ziploc bag because
that is what we're going to marinate our chicken in and it smells really good already we're going
to add the rest of our marinade ingredients which is salt or soy sauce and what else sugar our sugar
so the sugar in the marinade is the reason why our chicken is going to be a dark brown color rather
than the KFC golden color so the chicken I'm using chicken wings but you can also use larger
chicken I have removed the drive he'll remove the drum it's part but I'm leaving the wingtips
on because the wing tips when you fry them is really quite tasty actually like chewing on the
skin on the wing tips so we're just going to add our chicken here and I also like using chicken
wings because the reason why people like fried chicken is because of the skin and the wings have
the highest skin to meat ratio right so you know it's most bang for your buck okay so once that's
in I'm going to mix it a little just like that and I like doing it in a ziplock bag because you get
a lot of coverage this way for the marinade and then I'm going to add some water and the reason
being with more volume of the marinade it'll go so it'll cover the chicken more thoroughly
and it acts kind of like a brine so ask the chicken marinade some of the water will actually
go into the chicken making it super moist and juicy so there see how now there is a lot of
liquid so when we let this marinate it's going to cover a lot of chicken and not just it's all
going to be on the bottom so that's the purpose of the water and we're going to let this marinate for
about two to three hours at the least you can also do this overnight but if you're going to
do this overnight I recommend cutting down the salt to about a quarter of a teaspoon just so
that it's not too salty and halfway through the marinade flip the bag so that the marinade goes
to the other side so when that's done marinating we're going to go inside them okay so now we're
ready to fry our shallots but we're first going to take out all the water that it's given off
during the time that it's been sitting now if I had more time it will give off even more water
but it's better than nothing now so you can see on this paper it's taken out a little bit
of water and that's actually going to help out quite a bit when we go to fry them that's all
the water we don't have to try to fry off right so in different shallots by the way we'll have
different moisture content I think the bigger the shallots are the more moist they tend to
be so for this small shallots actually work very well we're frying it on low if we fry it too high
there won't be enough time for them to dry off and crisp up they'll burn before that so you want it
to be lazily frying all throughout the process until they're crispy and it's better to err on
the lower side then the higher side as far as heat goes so the bubbles are not bubbling right
away like you normally do with frying it's not a big deal it's better that then to have it be
too hot now I've seen people even start them in cold oil and then heat everything up together
the thing about these is in the first few minutes it looks like nothing is happening but as soon as
they start to brown slightly they'll go from brown to burnt very quickly I've read you so many times
hopefully I don't do it right now so it's very important to keep the heat under control and it's
very important to take them out before they reach that ideal brown color they're going to be quite
dark because their sugar in them so the sugar caramelizes of the brown color but just when
you think okay a little bit more in it's perfect take it out because the residual heat will keep
them cooking oh and keep stirring them because you want to make sure the heat distribution is
even this is why it's also very important to cut the shallots evenly the most dangerous thing is
to get impatient with them in the first few minutes and then turn up the heat to get them
going faster and then low burn and as the bubbles are slowing down that's also a sign that they're
nearing the point where they're dry and crispy because the bubbles is water coming out of the
shallots s or as the water is evaporating so when the bubbles are slowing down and your heat hasn't
slowed down that's when you know you're close okay I'm pushing it pushing it a little further okay
that's it I'm done come on see how they're still completely still now that means there's no more
water that's a good sign that we've managed the heat well that when it's done it's at the right
color and it's not bubbling anymore perfect okay so our chicken has been marinated and now I've
transferred it from the bag into this bowl and I'm going to add some rice flour which is going
to create essentially a light batter with the marinade and that's another purpose of the water
that we added is so that we have that the batter is a lighter batter it's actually optional some
vendors of Chi tot hat yeah it doesn't use any flour at all so to just be marinated chicken
and you just fry that which you could do but I think the added flour actually helps crisp up
the skin but you know whatever you want it's about a quarter of a cup to a half I usually add about a
quarter first stir it up and see the consistency add all of it ah too much that's kind of what
I'm looking for enough that it's a thin coating clinging on to the skin brilliant this is it okay
now we're going to fry oil 350 as per frying anything don't crowd the pan or you drop the
temperature too quickly okay and I also recommend not using the tongs you use for this to mess with
it in the pan because one you want to prevent cross-contamination and two you're going to end
up with a lot of cooked on batter on the tongs under be a nightmare to clean so so they should
take about five minutes four to six depending on the size of your chicken and so you want to
move them around as soon as they go in just so they don't stick to the pan they like to do that
so here's our beautifully fried they thought had the I it now to serve oh by the way our shallots
just so you get a closer look nice and beautifully golden brown and crispy okay so now to serve guys
hot had yeah is served a lot of times with sticky rice so you want to get a couple of pieces on here
this way I also like the leaving the wingtips on it makes it look a lot more elegance with stuff
pointing everywhere and we sprinkle the shallots a whole bunch on the chicken and then a little bit
on the sticky rice and the sticky rice is great for using it to stick the shallots in when you
put it in your mouth now dipping sauce you're wondering what kind of dipping sauce for these
I personally think you don't really need dipping sauce for this it's really quite good on its own
but if you're a dipping sauce kind of person you can use the same one that I made for my
shrimp cakes a couple of weeks ago and I'll put the link to that episode in the description as
well and basically that dipping sauce is great for anything that's deep-fried that's it I hope
you enjoyed the show and get to make these at your party or next event or at the Super Bowl which is
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