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A fried chicken sandwich recipe made with Thai Hat Yai style fried chicken.

Hat Yai Thai Style Fried Chicken Sandwich Recipe

  • Difficulty Level: 3
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    20 mins

Asian Fusion Recipe Video Thai Asian Food Fusion Chicken Bread Vegetable Lunch Dinner Less Than 60 mins

For the crispiest, juiciest, and tastiest fried chicken sandwich recipe, you need to try Hat Yai style fried chicken inside!

 

Hat Yai fried chicken is a style of fried chicken iconic in southern Thailand. Made with a crispy crust utilizing rice flour, it also packs a load of flavor thanks to a base of white pepper, cilantro root, and Lee Kum Kee Minced Garlic. This version adds extra umami through fish sauce, Lee Kum Kee Premium Soy Sauce, and Lee Kum Kee Panda Brand Oyster Sauce. 

 

Hat Yai is often served with crispy shallots, a sweet chili sauce for dipping, and a green papaya salad. This sandwich draws from each of those elements, topping the chicken with crispy shallots, drizzling Lee Kum Kee Chili Crisp Hot Honey on top for the perfect balance of sweet and heat, and adding a simple green papaya slaw on top for acidity and crunch. 

What You Will Need

Ingredients

  • -- FOR THE CHICKEN AND COATING --
  • 4 boneless, skinless chicken thighs
  • Hat Yai Chicken marinade (see "Marinade" section below)
  • 1/2 cup rice flour
  • Neutral oil, for frying
  • -- FOR THE GREEN PAPAYA SLAW --
  • 1 cup shredded green papaya
  • 1/2 cup shredded carrot
  • Green Papaya Slaw Dressing (see "Dressing" section below)
  • 4 brioche buns
  • 1/2 cup crispy fried shallots (available pre-made in stores)

Marinade

  • -- FOR THE HAT YAI CHICKEN MARINADE --
  • 3 Tbsp. Lee Kum Kee Minced Garlic
  • 1/2 tsp. white pepper
  • 2 tsp. ground cilantro root (if you can't find this, you can omit or use 2 Tbsp. finely chopped cilantro stems)
  • 1 Tbsp. sugar
  • 1 Tbsp Lee Kum Kee Premium Soy Sauce
  • 1 Tbsp Lee Kum Kee Panda Brand Oyster Flavored Sauce
  • 1 Tbsp fish sauce
  • 2 Tbsp water

Seasoning

  • 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
  • 3 Tbsp. Lee Kum Kee Chili Crisp Hot Honey

Dressing

  • -- FOR THE GREEN PAPAYA SLAW DRESSING --
  • 1 Tbsp. Lee Kum Kee Premium Soy Sauce
  • 2 Tbsp. lime juice
  • 1 tsp. sugar

Made with
Lee Kum Kee products

Chili Crisp Hot Honey Sauce 20oz

Chili Sauces

Chili Crisp Hot Honey Sauce
Premium Soy Sauce

Soy Sauces

Premium Soy Sauce (No Preservatives Added)
Panda Brand Oyster Sauce, 20.5oz, Squeezable Bottle

Oyster Sauces

Panda Brand Oyster Sauce
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. In a bowl, combine chicken thighs with Lee Kum Kee Minced Garlic, white pepper, cilantro root (or stems if substituting), sugar, 1 Tbsp Lee Kum Kee Premium Soy Sauce, Lee Kum Kee Panda Brand Oyster Flavored Sauce, fish sauce, and water. Mix well and let sit for at least 30 minutes.

  2. Add rice flour directly into the marinated chicken and toss until a thin, light coating forms (not a thick batter). Heat 1–2 inches of neutral oil in a skillet to 350°F, then fry the chicken for 6–8 minutes until golden, crispy, and cooked through. Remove and drain.
  3. In a bowl, toss green papaya, carrot, lime juice, remaining 1 Tbsp Lee Kum Kee Premium Soy Sauce, and sugar until lightly dressed and crisp.
  4. Toast the brioche buns. Spread Lee Kum Kee Sriracha Mayo on the bottom bun, then layer with papaya slaw and fried chicken.

  5. Top with crispy fried shallots and drizzle generously with Lee Kum Kee Chili Crisp Hot Honey. Close with the top bun and serve immediately.

     

    Need more sweet and spicy recipes using Chili Crisp Hot Honey? Check out our recipes page for ideas!

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