Gai Tod (Thai Fried Chicken)
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Origin
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Description
Chicken pieces marinated in fish sauce, garlic, coriander root, white pepper, and palm sugar — then deep-fried until deeply golden, the skin crisp and the interior juicy. Thai fried chicken (gai tod) diverges from both Western fried chicken and Korean fried chicken in its absence of a thick batter — the marinade dries to a thin, adherent coating on the chicken surface that crisps directly against the oil, producing a preparation that is less about the coating and more about the Maillard-developed marinade on the chicken's own skin. The coriander root-garlic marinade is the dish's aromatic signature.
III
The Thread
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IV
Flavour Context
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Pillars V — VII
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