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Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour. Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken. Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes. We may receive a commission on purchases made from links.

Just about every food culture in the world seems to have its own take on fried chicken. There is the classic American Southern style of course, but there’s also Japanese karaage and an Italian-Jewish version made for Hanukkah as well. According to Hot Thai Kitchen, a particular style of Thai fried chicken called “Hat Yai” is a popular street food that originated in the south of the country. It’s spread all over from there though and has even been infused into other snack foods like Hat Yai-flavored Lay’s potato chips.

There are a lot of unique qualities that make Thai fried chicken stand out. Don’t Go Bacon My Heart says that one of these is the unique crust of the chicken. Because the dredge contains sugars, it actually caramelizes when it is fried. This adds an extra layer of complexity to the flavor, while also adding a crunchy bite to the breading.

Hot Thai Kitchen adds that it’s also a much thinner crust than what you’d get at KFC. This is important because it isn’t supposed to overpower the delicious flavors of the meat that come from a complex marinade. Another unique element of Thai fried chicken is that it is marinated before being breaded and fried. Hot Thai Kitchen says that this marinade consists of a variety of sauces and spices. This includes cilantro, peppercorns, and soy sauce, as well as another “magical” ingredient — fish sauce. Serious Eats claims Tom Vandenberghe and Eva Verplaetse’s “Bangkok Street Food” sings the praises of this common Asian condiment. It tends to add a kick of the elusive umami flavor to almost any dish.

Seconds adds that fish sauce is made by fermenting fish with sea salt, and has long been known for its ability to boost savory dishes. The presence of fish sauce in Thai fried chicken helps boost the salty, savory notes of the dish, and contrasts with the sugars found in the breading as well. This creates a delicious complexity that goes well beyond other bland fried foods. How Stuff Works claims that fish sauce can be found throughout the world, but is most common in Asian pantries. Its ability to add savory depth to a dish is well known, and it is even used as an inexpensive substitute for salt in some recipes. Seconds says that the first fish sauces likely had Mediterranean origins.

It’s believed that the Greeks were the first to manufacture it, but it would be the Romans that would first mass produce it. We’ll show you how to reheat fried chicken so it’s just as crispy and crunchy as day one. There’s simply nothing like eating fried chicken. It gives you all the juicy, tender meat of your favorite chicken underneath a satisfyingly crisp breading. While you may think your appetite for fried chicken is insatiable, you may sometimes find yourself with leftovers and wondering the best way to reheat fried chicken so it maintains its crispy flavor. Just like there’s an ideal way to reheat pizza, there’s a best way to reheat fried chicken so it’s as crispy as the day it was made. We’ll show you four methods for how to reheat fried chicken along with tips and guidance from our Test Kitchen pros.