Hat Yai Fried Chicken With Biryani Rice

Hat Yai Fried Chicken with Biryani Rice is a signature dish of southern Thailand, particularly associated with the city of Hat Yai in Songkhla Province. The dish combines deep-fried chicken marinated in garlic, coriander root, white pepper, and often turmeric, served over a fragrant biryani rice (khao mok) that is cooked with spices, ghee, and sometimes chicken stock. The chicken is typically double-fried to achieve an exceptionally crispy, thin skin while retaining moist meat. A great version is distinguished by the balance of savory, aromatic marinade, the crunch of the skin, and the fluffy, aromatic rice that is not oily. The dish is often accompanied by a sweet-sour dipping sauce (nam chim kai) or a clear cucumber relish.

Regional variations exist: in central Thailand, the fried chicken may be simpler, but the Hat Yai style is heavily influenced by Malay and Thai Muslim cuisine. One renowned venue is Kai Tod Meena in Hat Yai, praised by food creator Luke Martin for its perfectly fried chicken and well-spiced biryani. Other variations might include different marinade proportions or the addition of pandan leaves to the rice. The dish is commonly served at roadside stalls and markets, and its popularity has spread to Bangkok and beyond, though the original Hat Yai version remains the benchmark for quality.