Thai Fried Chicken Is Kicked Up A Notch By One 'Magical' Ingredient
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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. Another version that might not be quite as well known in the U.S. though is Thai fried chicken.
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.
Thai fried chicken's secret ingredient
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. Thai fried chicken just happens to be one of the many occasions where fish sauce really helps to make a common meal into something special.
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.
History of fish sauce
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. It's used in everything from Vietnamese pumpkin soup to hamburgers and spare ribs. It's even a favorite ingredient of celebrity chef Alton Brown.
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. This sauce was called "garum," and was so common among Romans that it is thought of as their equivalent to ketchup. It's also possible that garum would have traveled along the Silk Road to Asia where it would become a common staple. Asian countries would later begin making their own version of the sauce, and it would remain most popular in Southeast Asia where it would make its way into Thai fried chicken and steal the hearts of the world all over again.