Crispy chicken · Buried in fried shallots
Kai Tod Hat Yai (Hat Yai Fried Chicken)
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The heap of crispy fried shallots on top is what sets it apart from other Thai fried chicken.
Chicken marinated with garlic, coriander root, pepper and fish sauce, lightly coated and deep-fried, then showered with fried shallots and eaten with sticky rice. Sold from stalls and carts, now across the whole country.
Why it's made this way: The style comes from Hat Yai in Songkhla province, the south's largest commercial city, and still carries the town's name.
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Part of World of Street Food — 3422 dishes from 118 countries.
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