MAIN INGREDIENTS
Hat Yai is a traditional chicken dish originating from Thailand, also known as Southern Thai fried chicken. The origins of the dish are in the Hat Yai city in southern Thailand, hence the name. In order to prepare it, bone-in, skin-on chicken is marinated in a combination of garlic, soy sauce, oyster sauce, sugar, salt, white and black pepper, and coriander.
The chicken is dipped in batter and fried in hot oil until golden brown. It is then topped with crispy fried shallots and served, usually with rice or a dipping sauce such as nam chim kai (sweet chili sauce) on the side.
Traditionally prepared and eaten mostly by the Muslim-Thai, khao mok gai (chicken burried in rice) is a Halal dish that was introduced to Thailand by Persian merchants centuries ago. In fact, the dish is the Thai version of chicken biryani and was first mentioned in a Thai literature classic from the 18th century.
Just like in the original recipe, both chicken and rice are heavily flavored with the traditional biryani spices like curry powder, coriander, cardamom, turmeric, cumin, and cinnamon. However, in Thailand, the dish is served sided with fresh tomatoes or cucumbers, and the obligatory nam jim dipping sauce consisting of fresh mint and ginger.
MOST ICONIC Khao mok gai
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Kai thot takhrai is a Thai specialty consisting of fried chicken (usually wings or legs) that is served alongside crispy lemongrass. The dish is typically made with the skin intact and (optionally) bone-in chicken pieces that are soaked in a marinade of lemongrass, kaffir lime leaves, sugar, black pepper, salt, and sauces such as oyster sauce, soy sauce, or fish sauce.
The marinated chicken pieces are then usually coated with a mixture of flour and water before they are dropped into hot oil to fry until golden brown and crispy. Deep-fried chicken pieces with crispy strings of fried lemongrass are typically consumed on their own or with hot steamed rice for a whole meal.
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