Hat Yai, a spin-off of celebrated Langbaan, brings Southern Thai fried chicken to Northeast Killingsworth. Hat Yai's version isn't all that different from Southern American fried chicken, but for the lovely, subtle savor of fried shallots and whole coriander seeds punching through the crackling crust. It comes, presented on trays ($13–17), alongside an impressive trio of the Malaysian accoutrement: chile-vinegar sauce for chicken dipping; flaky, panfried roti bread; and a heady vat of red curry deep in chiles and coconut fat. The rest of the menu—a few skewers and a half-dozen regional specialties—goes well with the wide selection of Asian beer, or a refreshing coconut mango horchata, available with or without booze.