Gai tod is the fried chicken of Thailand’s night markets, where vendors fry it in huge woks until the crust shatters. The secret is a marinade of fish sauce, garlic, and cilantro root that soaks into the meat, plus a coating of rice flour that fries up feathery and crisp. It is sold by the bag, eaten with sticky rice, and fought over by everyone, and every market has a favorite stall where regulars order by the kilo.
A crust you can hear across the room
The skin turns deep golden and crazed with crisp, lacy edges, while the meat underneath stays juicy from the salty, herbal marinade. The flavor is garlicky and savory with a faint sweetness, and a dip of sweet chili sauce takes it over the top. It is impossible to eat just one piece, so make extra — you have been warned. Serve it with sticky rice, and it will vanish before anything else on the table.
Craving more? Explore all Thai Kitchen recipes.
New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.
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