Prepare the Marinade

• In a dry pan, toast the coriander seeds, cumin seeds, and white peppercorns over medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.
• In a mixing bowl, combine the ground spices with the minced garlic, fish sauce, soy sauce, sugar, and coconut milk. Stir well to form the marinade.
• Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and marinate in the fridge for at least 2 hours, or preferably overnight.

Prepare the Chicken for Frying

• In a separate bowl, mix the rice flour and baking powder. Set aside.
• Remove the chicken from the marinade and let any excess marinade drip off. Dredge the marinated chicken in the flour mixture, ensuring each piece is fully coated.

Fry the Chicken

• Heat enough vegetable oil in a deep pan or wok to fully submerge the chicken. The oil should reach 180°C (350°F).
• Fry the chicken in batches for 12-15 minutes, turning occasionally, until the chicken is golden brown and cooked through. Remove the chicken from the oil and drain on paper towels to remove excess oil.

Make the Crispy Fried Shallots (Optional)

• Heat a small amount of oil in a frying pan and fry the shallot slices over medium heat until golden brown and crispy. Remove the shallots from the oil and drain on paper towels.

Serve

• Serve the fried chicken hot, topped with crispy fried shallots.
• Pair with sticky rice and your choice of dipping sauces offered inn this in the sauce section of this cookbook.

Tips for Perfect Hat Yai Chicken:

• Marinating Time: For the best flavour, marinate the chicken overnight to allow the spices to penetrate the meat fully.
• Crispy Skin: Make sure the oil is hot enough before frying to ensure the chicken skin becomes crispy and golden.
• Fried Shallots: The crispy fried shallots add extra texture and flavour to the dish, but they are optional if you’re short on time.