Kai Tod Had Yai (Thai Southern Style Fried Chicken)

Kai Tod is mean deep fried chicken and Had Yai is a city in south of Thailand. It’s street food but it was famous. This recipe is absolutely delicious.

I double the recipe

Ingredients:
1 kilo (2.2 pound) chicken pieces, with skin
1 head garlic (about 3 cloves for American garlic)
1 tablespoon coriander seed
½ teaspoon fennel seed
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
3 tablespoons evaporated milk
1 tablespoon oyster sauce
1 tablespoon brown sugar

2 tablespoons flour


Directions:
1. Dry roast coriander seeds for 2 or 3 minutes in a small pan over medium heat to roast lightly, stirring often. Repeat with fennel seed.

2. Mash garlic, roasted coriander seed and fennel seed in a mortar and pestle or use small food processer. Add turmeric, salt, black pepper, evaporated milk, oyster sauce and brown sugar mix well. Pour marinade into the chicken, cover and refrigerate for over night.


3. Put enough vegetable oil in a large heavy pot to totally cover the chicken pieces. Place the pot over low-medium heat. (Herbs make the chicken burn easily)

4. Add 2 tablespoons of flour to the chicken mix well. Use tongs to lower the chicken into the oil, one piece at a time. Do not crowd the pot. Fry the chicken until cooked through, remove from the oil. Turn the heat up to medium-high heat and add the fried chicken one more time, fry about 3 minutes or until deep golden brown and tender. It is the trick for making crunchy fried chicken. Remove from oil to drain on paper plates. Use a slotted spoon or a wire mesh strainer to remove any debris from the fat then continue frying the rest of the chicken.

5. Sprinkle crispy shallots on the top of the fried chickens. (I don’t make it.) Serve with sticky rice and dipping sauce.


Dipping Sauce:
1 tablespoon crushed red pepper
2 tablespoons distilled white vinegar
2 tablespoons fish sauce
3 tablespoons sugar
1 tablespoon sweet dark soy sauce
Cilantro roots or substitute with bottom stem (optional)
Chopped fresh cilantro leave

Directions:
Using a heavy mortar and pestle, mash the cilantro roots to a paste. Add crushed red pepper, sugar, sweet soy sauce, white vinegar and fish sauce, mix well. Pour into the dipping bowl, sprinkle with chopped fresh cilantro leave.


This recipe is from Mrs. Golf1930 at www.kruaklaibaan.com. Thank you for sharing your great recipe.