Southern Thai fried chicken with dipping sauces, sticky rice, and cucumber achaar (Hat yai fried chicken) from Family Thai: Bringing the Flavors of Thailand Home (page 235) by Arnold Myint and Kat Thompson

  • Chinese five-spice powder
    This classic Chinese five spice mix unites the five flavors: sweet, sour, bitter, salty, and savory. Based on the traditional philosophy of balancing yin and yang, Chinese five spice complements fatty meats like pork belly, goose, and duck. (The Spice House) Buy Now
  • white pepper
    Buy Now
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute crushed dried Thai chiles for prik pon, and chicken pieces for whole chicken. You may use the Toasted ground chile (Prik pohn) recipe on p. 54, the Sriracha recipe on p. 60, the Fried shallots recipe on p. 64, and the Sweet chile sauce (Sauce gai) recipe on p. 60. Marinate chicken for at least 12 hours and up to 24 hours. See recipe for an alternate marinade recipe.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to make sticky rice

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Notes about this recipe

  • Eat Your Books

    Can substitute crushed dried Thai chiles for prik pon, and chicken pieces for whole chicken. You may use the Toasted ground chile (Prik pohn) recipe on p. 54, the Sriracha recipe on p. 60, the Fried shallots recipe on p. 64, and the Sweet chile sauce (Sauce gai) recipe on p. 60. Marinate chicken for at least 12 hours and up to 24 hours. See recipe for an alternate marinade recipe.

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