Thai Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Gai Tod
Crispy on the outside, juicy within — Thai fried chicken marinated with garlic, coriander, and fish sauce delivers a deeply seasoned crunch that outclasses every fast-food version.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Crispy
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: crispy recipes30-minute meals
Instructions
7 steps- 1
Pound the garlic, cilantro root, and crushed white peppercorns together into a rough paste using a mortar and pestle (or pulse in a small food processor).
- 2
In a large bowl, combine the chicken pieces with the garlic paste, fish sauce, oyster sauce, and sugar. Massage the marinade into the chicken and refrigerate for at least 1 hour, or overnight for deeper flavor.
- 3
In a shallow dish, whisk together the rice flour, all-purpose flour, and tapioca starch.
- 4
Remove the chicken from the marinade, discarding the excess liquid, and dredge each piece thoroughly in the flour mixture, pressing to help it adhere; let the coated chicken rest for 5 to 10 minutes so the coating sets.
- 5
Heat 2 to 3 inches of oil in a heavy pot or wok to 325 F (165 C). Fry the chicken in batches, without crowding, for 10 to 12 minutes, turning occasionally, until deeply golden and cooked through.
- 6
Increase the oil temperature to 350 F (175 C) and fry each batch again for 2 to 3 minutes to make the coating extra crisp.
- 7
Drain on a wire rack and serve hot with sticky rice and a side of sweet chili sauce.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
62/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving435
Calories
44 g
Protein
14 g
Carbs
22 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Gai tod is Thai fried chicken, marinated in garlic, white pepper, fish sauce, and often cilantro root, then fried until shatteringly crisp. Hat Yai-style versions, from southern Thailand, are famous for a crunchy crust and crispy fried shallots scattered on top. It is street food and market food, eaten with sticky rice and a tangy dipping sauce.
Listahan note
This version marinates the chicken deeply for flavor that reaches the bone, and uses rice flour in the coating for a lighter, crackly crust.
Technique cues
- Marinate with garlic, white pepper, and fish sauce for several hours so the seasoning reaches the meat.
- Use rice flour in the dredge for a crust that fries lighter and crispier than wheat flour alone.
- Fry at a steady moderate temperature so the chicken cooks through before the crust over-browns.
Kitchen flow
- Parallel prep
- Marinate the chicken ahead, then fry the shallots and make the dipping sauce while the oil heats.
- Make-ahead
- Marinate up to a day ahead; the deeper cure gives more flavor and better browning.
- Leftover move
- Re-crisp leftover chicken in a hot oven or air fryer and shred any extra into salads.
- Cleanup rhythm
- Cool the frying oil fully before straining, and wipe splatter while the stovetop is warm.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
chicken (bone-in)
the main
Purpose: Bone-in pieces stay juicy through the fry and carry the marinade.
Handling: Cut into pieces and marinate; pat the surface before dredging.
Adaptation: Boneless thighs for faster, more even cooking.
garlic
the marinade base
Purpose: Generous garlic gives the chicken its savory Thai backbone.
Handling: Pound or mince into the marinade.
Adaptation: Garlic powder in a pinch, though fresh is far better.
white pepper
the warm spice
Purpose: White pepper adds the earthy heat characteristic of Thai fried chicken.
Handling: Grind fresh into the marinade.
Adaptation: Black pepper, with a slightly different aroma.
fish sauce
the seasoning
Purpose: Fish sauce seasons the meat throughout and aids browning.
Handling: Mix into the marinade and coat thoroughly.
Adaptation: Light soy plus salt.
rice flour
the crisp coating
Purpose: Rice flour fries into a lighter, crunchier crust than wheat flour.
Handling: Dredge the marinated chicken and let it sit briefly to hydrate the coating.
Adaptation: A blend of all-purpose flour and cornstarch.
fried shallots
the garnish
Purpose: Crispy shallots add aroma and crunch in the Hat Yai style.
Handling: Fry thin shallot slices until golden and scatter over the chicken.
Adaptation: Store-bought fried shallots or onions.
Technique notes
- Keep the oil at a steady moderate heat; too hot burns the crust before the meat cooks.
- Let the dredged chicken rest a few minutes so the coating hydrates and clings for a craggier crust.
- Drain on a rack, not paper, so the underside stays crisp.
Ingredient swaps
- Gluten-free direction
- Use a rice flour and cornstarch coating and a gluten-free dipping sauce.
- Lower-sodium direction
- Use reduced-sodium fish sauce and lean on garlic and pepper in the marinade.
- Air-fryer direction
- Spray well with oil and air-fry for a lighter result, though less shattering than deep-fried.
Serve alongside
- Sticky rice
- Som tum (papaya salad)
- Sweet chili dipping sauce
- Thai cucumber relish
- Thai iced tea
- Cold coconut water
- Light lager
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate fried chicken up to 3 days and re-crisp in a hot oven or air fryer rather than the microwave. The cooked chicken freezes for up to two months; reheat from frozen in the oven to restore crunch. Keep the fried shallots in a sealed jar to stay crisp.
Equipment
- Deep heavy pot or wok for frying
- Spider strainer
- Wire rack for draining
- Oil thermometer
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