Sixty years ago, the streets of Si Lom and Sathon were graced by a woman delivering bags of fried chicken, sticky rice, and larb (spicy salad) to hungry office workers. Her journey began in a small alley called Soi Polo, starting from a humble shop. Today, that little shop has flourished under its third generation of custodians.
As demand grew, the delivery-only service evolved into “Kee Pochana,” a restaurant with seating. Eventually, it transformed into the now-renowned “Kai Tod Jae Kee.” Over the years, its legendary fried chicken has consistently earned Bib Gourmand recognition from the MICHELIN Guide Thailand, a streak that continued through 2024.
What makes it so special? The chicken is perfectly crispy on the outside and tender on the inside, with flavours that shine even before dipping into the accompanying sauce. But the true star is the fried garlic, generously piled on top—a signature touch and a closely guarded secret passed down from Chui Kee “Jae Kee” Supketsopa to the current generation.
Let’s uncover why Kai Tod Jae Kee remains a universally loved classic—and we’ve decoded special tips so you can try replicating it at home.
From “larb” to “kai tod”
It's obvious that fried chicken is Jae Kee’s signature menu. But the origin of this famous restaurant started with a larb, Northeastern-style spicy salad. When she first arrived from Nakhon Si Thammarat, Jae Kee’s first and only offering to Bangkokians was larb. Because Isan food was less ubiquitous back then, Jae Kee saw an opportunity. Her Chinese family’s cooking philosophy is being generous and making everything with the best ingredients and effort. Her larb with such philosophy impressed and turned customers into regulars.Jae Kee then saved up from hawking and opened a shop in Soi Polo. Fried chicken and som tam were added. The shop also delivered around Si Lom and Sathon areas. Then, the shop added more space and was named “Kee Pochana.” Bangkok’s A-listers frequent this place where “fried chicken” is the signature menu which everybody orders regardless of the time of the day. People started casually calling the place “Kai Tod Jae Kee,” and the name caught on.
RELATED: Decoding Som Tam, Thailand's Delicious Papaya Salad
Pongsri Supketsopa is the second generation that Jae Kee passed down her knowledge. Their philosophy remains the same. The taste must follow the original recipe. The ingredients must be of high quality. These principles distinguish Jae Kee’s “fried chicken” from others.
Pongsri reveals their tips. “Fried chicken seems like a simple menu. But to make great fried chicken, you start with the selection of meat. We aim for a chicken weighing around 1.3 kilograms. They are just the right size, not too big or small. The meat also has the right level of tenderness. Marinating is also important. We marinate the chicken without flour. So, the flavours need to really penetrate through. The most important thing is frying. The chicken skin must exude the oil. Else, it’ll be greasy. Controlling the heat is a skill that only comes with experience. You can see that our chicken skin is crispy because we fry the fat out.” The garlic also plays a part in elevating the taste. Jae Kee insists on using “Thai garlic,” the one with small bulbs and thin clove skin because it gives out the right hint of aroma and heat. Also, when fried, the skin adds textures and helps cut the chicken taste when you unknowingly overenjoy it.
The secret behind “crispy skin and tender flavorful meat”
Fried chicken pairs well with anything. You can eat it with sticky rice for breakfast. Add it to cut the spiciness of Som Tam during lunch. Pair it with a beverage during a night out with friends. It’s a classic menu every restaurant offers. But it’s hard to find one that’s not greasy while being crispy on the outside and tender on the inside. Jae Kee is sharing her legendary recipe.Ingredients:
- Chicken
- Thai garlic
- Marinade sauce
Marinade ingredients:
- Fish sauce
- Light soy sauce
- Seasoning sauce
- Sugar
Instructions:
- Pound the Thai garlic with a mortar and pestle. Leave some skin in.
- Mix the marinade with pounded garlic. Marinate the whole chicken you’ve cleaned beforehand.
- Marinate for 30 minutes. Remove all the garlic from the chicken and set aside.
- Fry the chicken in good-quality oil with high heat. This also brings out the garlic aroma.
- Fry the garlic removed from the chicken. Keep them as a side.
- Serve the fried chicken with fried garlic, spicy dipping sauce, or tamarind dipping sauce.
READ: Polo Fried Chicken: Where Cold Drinks and Fiery Food Go Hand in Hand
Not-so-secret tips
- Choose a broiler weighing around 1.3 kilograms. The meat of bigger or smaller broilers might be too chewy or mushy.
- Use fresh chicken for tenderness. Avoid frozen meat.
- Do not fry chicken with garlic. The garlic will burn.
- Use high heat to help remove the oil from the chicken skin. This helps make the skin crispy.
- Do not entirely remove the garlic clove skin. Leave a little in. Thai garlic’s skin is quite thin and edible. Pound the garlic with a mortar and pestle to help release garlic oil better, adding a pleasant aroma to the dish.
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Food tastes better with friends
Jae Kee’s recipe has been passed down to the third generation. The restaurant adds and adapts itself as time changes. But one philosophy has remained the same. Polo Fried Chicken pays attention to details when choosing ingredients and perfecting each dish. Each of countless varieties of som tam there contains jumbo-sized high-quality dried shrimp. The kitchen ensures the taste is not overly salty. An air-conditioned room is added to accommodate customers escaping Thailand’s heat. Visitors can bring Jae Kee merchandise home after checking in to appreciate how extraordinary fried chicken can be.60 years have passed since Jae Kee piloted delivery services. Now with MICHELIN recognition, Polo Fried Chicken is a foodie’s must-visit place. The perfect taste and texture of fried chicken are better enjoyed with good friends. The menu everyone can be beyond ordinary with the philosophy of Lamiat that Chang beverages are born of. Attention to detail, craftmanship, respect, and refinement are 4 key pillars of Lamiat which deepens the bond between friends. Perfect taste is better enjoyed in the company of great friends.
READ FURTHER: What Is Larb, The Unsung Hero Of Thailand’s Isan Cuisine?
Illustration image: © Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand
