Don Signature Crab - Singapore Food Guide

Gai Tod

Crispy Singapore-style Gai Tod — Thai marinated fried chicken wings, deep-fried until golden and served with sweet chilli and lime for hawker-style snacking at home.

Gai Tod

About this dish

Gai Tod (Thai fried chicken) is a favourite for both hawker-centre suppers and family weekend potlucks in Singapore. Think golden, crackly skin that gives way to juicy, garlicky meat — a familiar sight at zi char stalls and kopitiam snack counters from Tiong Bahru to East Coast. At home it’s an easy crowd-pleaser: quick to prep, great for sharing, and excellent with a cold drink after a long day in the CBD.

The marinade balances fish sauce, light soy and a little sugar for that sweet‑salty Thai profile, while crushed garlic and white pepper add savoury depth. Many home cooks in Singapore like to add a touch of oyster sauce or coriander root to lift the aroma; the coating mixes tempura flour and cornstarch for extra crunch — perfect for an air fryer reboot the next day. Serve it hawker-style with sliced cucumber, lime wedges and a pot of sweet chilli or sambal for an unmistakable South‑East Asian bite.

This recipe suits busy parents making a fuss-free weeknight dinner, students craving supper after tuition, or hosts bringing a plate to a neighbourhood potluck. It adapts well to local supermarkets (NTUC, Cold Storage, Sheng Siong) and fits into festive spreads like Hari Raya or Chinese New Year as a popular finger food everyone reaches for.

Ingredients

  • 800 g chicken wings or drumettes, skin-on (about 12–14 pieces)
  • 2 tbsp fish sauce
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp toasted sesame oil (optional)
  • 4 garlic cloves, crushed
  • 2 coriander roots or 1 stalk coriander with roots cleaned, finely chopped (optional, for authentic Thai aroma)
  • 1 tsp white pepper, ground
  • 1 tsp sugar or palm sugar
  • 1 tbsp lime juice or rice vinegar
  • 1 large egg, lightly beaten
  • 150 g tempura flour or plain all-purpose flour
  • 50 g cornstarch (cornflour)
  • 1 tsp baking powder (for extra crisp)
  • 250–500 ml vegetable oil or peanut oil for deep frying
  • 100 ml Thai sweet chilli sauce or store-bought sweet chilli for serving
  • Lime wedges, to serve
  • Fresh coriander leaves and sliced cucumber, to serve
  • Optional: 1–2 bird's eye chillies, sliced, for extra heat
  • Optional: 2 pandan leaves tied into a knot (fragrant, for frying oil)

Step-by-Step Method

  1. Combine fish sauce, light soy, oyster sauce, sesame oil (if using), crushed garlic, chopped coriander root, white pepper, sugar and lime juice in a large bowl to make the marinade.
  2. Add the chicken wings to the marinade and mix well so every piece is coated; cover and refrigerate for at least 30 minutes, or up to 4 hours (overnight for deeper flavour).
  3. Set up a dredging station: whisk the egg in a shallow bowl; in another bowl combine tempura flour, cornstarch and baking powder. Season the dry mix with a pinch of salt and white pepper.
  4. Remove wings from the fridge and shake off excess marinade. Dip each wing into the egg, then coat thoroughly in the flour mix, pressing the flour onto the skin so it adheres well.
  5. Heat oil in a wok or deep saucepan to medium-high heat (around 170–180°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and rise to the surface.
  6. Fry chicken in batches without overcrowding, 6–8 minutes per batch depending on size, turning occasionally until golden-brown and cooked through (internal temperature 75°C or juices run clear).
  7. Drain wings on a wire rack or on paper towels for a minute to remove excess oil; for extra crunch, rest wings on the rack and finish in a 200°C oven for 3–5 minutes before serving.
  8. Serve hot with Thai sweet chilli sauce, lime wedges, sliced cucumber and fresh coriander. For a hawker-style touch, sprinkle fried shallots and offer extra bird's eye chillies on the side.
  9. Tip for leftovers: reheat in an air fryer or oven at 180°C for 5–7 minutes to restore crispiness rather than microwaving, which makes them soggy.

Tips & Serving Ideas

  • Marinate at least 30 minutes but up to overnight in the fridge for best flavour; longer marination is common among home cooks in Singapore.
  • If tempura flour isn't available at NTUC or Cold Storage, mix plain flour with a little rice flour for a lighter crisp.
  • Use a thermometer to keep oil at 170–180°C; if too hot the coating burns, if too cool the chicken absorbs oil and gets greasy.
  • Avoid overcrowding the wok — fry in small batches to keep oil temperature steady and achieve that hawker‑centre crisp.
  • To make it less spicy for children, serve with extra lime and cucumber and keep chillies on the side; adults can add sliced bird’s eye chilli.
  • Reheat leftovers in an air fryer or oven for 5–8 minutes at 180°C to restore crunch — perfect packed into a lunchbox for the next day.
  • Buy fresh coriander roots or use coriander stems from supermarkets like Sheng Siong for a more authentic Thai aroma when marinating.

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