Thai Hat Yai Fried Chicken Bao | School of Wok

Chef Ian and Chef Lance demonstrate how to make Hat Yai fried chicken served in steamed bao buns. The process covers making a soft, hydrated dough from scratch, preparing a traditional Thai marinade with toasted aromatics, and using a double-fry technique to ensure the chicken is crispy. The dish is finished with sweet chili glaze, pickles, and crispy shallots.