We love fried chicken, period. But additions of bright Asian spices and accompaniments raise this picnic staple to a new level. Take the Thai fried chicken (gai tod) served at SS Gai in East Nashville: After owners Emma and Chris Biard honeymooned in southern Thailand and fell in love with the regional version of the dish, they hatched their own version of Thai fried chicken. Served with sticky rice, fried shallots and garlic, tamarind-chili fish sauce and chili vinegar, SS Gai’s Thai fried chicken is a cornerstone of the succinct menu of “chicken that hits different” in The Wash food court.
Unlike typical Southern fried chicken, SS Gai’s recipe from southern Thailand leans on the Indian spices coriander and turmeric. Meanwhile, the crisp texture comes from the addition of limestone water in the batter, which performs a role similar to that of baking soda in tempura.
“With most Thai meals, they will serve some raw vegetables and herbs, which is how we like to serve ours,” Emma says. “We had never had chicken dishes with such flavor and simplicity at the same time.”
For a virtual Eastern tour of fried chicken recipes, check out the following local restaurants:
Korean fried chicken—boneless thighs with choice of gochujang with tofu ranch or RC Cola soy garlic. @babo_nashville
Thai fried chicken—five-spice garlic marinade, cilantro, sticky rice, cucumber salad, chili sauce, fried in rice flour and tapioca starch. @imnashville
Tokyo fried chicken—traditional karaage with boneless thighs marinated in soy, sake, mirin, garlic and ginger, then fried in potato starch. @otakuramen
Japanese fried chicken. @presenttensenashville
Thai fried chicken—served with sticky rice, fried shallot and garlic, tamarind-chili fish sauce and chili vinegar, vegetables and herbs. @ssgainash
Korean fried chicken—scallion bao buns filled with crispy chicken thighs and Asian slaw. @sundanewasian
Japanese fried chicken—with negi (long onion) dip. @twotenjack
