Hat Yai Fried Chicken

Steps

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1. 1
   Cut the chicken legs into smaller pieces so the marinade and seasoning can penetrate the meat more easily.
   ≈0:30
2. 2
   Place the cut chicken pieces in a large bowl.
   ≈0:56
3. 3
   Prepare the marinade by combining 5 tbsp seasoning soy sauce, 2 tsp sugar, 2 tsp caraway seeds, 3 tsp coriander seeds, 1 tsp white pepper, 1 tsp black pepper, 8 cloves garlic, 2 tbsp chopped cilantro stems, and 1/2 cup water in a blender.
   ≈1:22
4. 4
   Blend all ingredients together until smooth and well combined.
   ≈2:58
5. 5
   Pour the marinade over the chicken pieces.
   ≈3:26
6. 6
   Add 1 cup rice flour and massage everything together well, ensuring every piece of chicken is evenly coated with flour and marinade.
   ≈3:42
7. 7
   Cover with plastic wrap or place in a sealed bag and refrigerate for at least 3 hours or longer.
   ≈4:48
8. 8
   Heat the oil in a deep fryer to proper temperature. Carefully add the marinated chicken pieces.
   ≈5:24
9. 9
   Fry on medium-high heat for about 10 minutes until one side turns golden brown.
   ≈6:04
10. 10
    Flip the chicken and fry the other side for about 7–8 minutes until the entire piece is dark golden brown and cooked through.
    ≈6:44
11. 11
    Transfer the fried chicken to a cooling rack to drain excess oil.
    ≈7:49
12. 12
    Plate the fried chicken, top with crispy fried onions, and serve with sweet chili sauce and sticky rice.
    ≈8:11