Hat Yai Fried Chicken

The Thais call it Gai Tod Hat Yai, direct translate from the title. I thought this was quite underated as I was surprised when my wife first introduced this dish to me. And she is not even from Hat Yai, which is the very south of Thailand, quite near to Malaysia.

I'd love a simple fried chicken, but this is unique in the sense that it is marinated with quite a few ingredients and spices, a marination style uniquely Hat Yai, then left to chill for hours. After that, topped with garlic and shallots then fry.

Ahh, simply delicious. Feeling those crunch, tasting those umami and a little acidity coming from the fried garlic and shallots. Everything just works so well together and balanced. In my opinion, this taste a lot better than the prawn paste fried chicken which is sold in all Zhi Char stalls in Singapore(don't kill me, guess is aquired taste?).

Already so so good by itself, but the best experience? Eat it with sticky rice and you forget all your problems while wings growing out. Say no to drugs kids.

Now, time to rate my wife's food.

4.8/5 stars