DISH RESEARCH · Main dish
Gai Tod
Hat Yai-style southern Thai fried chicken with a thin rice-flour crust and crisp fried shallots.
About Gai Tod
Gai Tod is Thai fried chicken; this profile follows the Hat Yai style associated with southern Thailand. Pailin Chongchitnant's version uses bone-in, skin-on chicken thighs with a thin rice-flour crust and a separate topping of homemade fried shallots.
Garlic, coriander stems and white pepper season the chicken alongside soy sauce and fish sauce, giving it a savoury, aromatic character. The fried shallots add concentrated sweetness, while optional sweet chilli sauce brings a bright sweet-hot contrast.
The chicken emerges deeply golden with a light, crisp coating over juicy thigh meat. Brittle shallot strands add another layer of crunch, and sticky rice remains an optional accompaniment rather than part of the fried chicken itself.
Allergens in this recipe
Contains: Soy, Fish, Peanuts.
Other allergen details are unconfirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Gai Tod
Pailin Chongchitnant's Hat Yai-style southern Thai fried chicken.
- Chicken thighsChicken protein
- GarlicMarinade aromatic
- Coriander stemsMarinade herb
- White pepperPeppery seasoning
- SugarMarinade sweetness
- Soy sauceMarinade seasoning
- Fish sauceMarinade seasoning
- WaterMarinade and batter adjustment
- Rice flourThin coating
- Peanut oilFrying medium
- ShallotsCrisp topping
- SaltShallot seasoning
- Sticky riceOptional serving accompaniment · Optional
- Sweet chilli sauceOptional dipping sauce · Optional
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Chicken thighs: . Bone-in, skin-on thighs are selected from the source's permitted chicken pieces.
- Garlic:
- Coriander stems: . Mapped to coriander while retaining the source's exact stem form.
- White pepper: . White pepper is selected over the source's black-pepper alternative.
- Sugar:
- Soy sauce: . Soy is confirmed; the exact Thai sauce formula and any wheat are unspecified.
- Fish sauce: . Fish is confirmed; species and complete fermented product formula are unspecified.
- Water:
- Rice flour:
- Peanut oil: . The source specifically selects peanut oil for the shallots and chicken.
- Shallots:
- Salt:
- Sticky rice (optional): . A separately prepared optional accompaniment.
- Sweet chilli sauce (optional): . The source does not supply a linked sauce formula; complete product ingredients and allergens remain unresolved.
Origins & food traditions
The source identifies this as Hat Yai-style fried chicken from southern Thailand and distinguishes its thin rice-flour coating and fried shallots. The selected chicken-thigh version is named explicitly without claiming it is the only traditional Thai fried-chicken style.
Countries
- Thailand
- ThailandCatalogue link pending review
Cuisines & regions
- Southern Thai
- Hat Yai
- Central Thai CuisineCatalogue link pending review
AI-generated illustration of one possible presentation. Recipes and ingredients vary; the image does not establish allergen content.