This is Crispy Thai Fried Chicken just like from street vendors. It does features a crispy thin coating, moist and juicy with a flavor that reaches deep into the meat unlike those fried chicken with thick coating flours.
Best eaten by itself or simply pair with Thai sweet chili sauce for dipping..
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Rasa Malaysia.com link
Thai Fried Chicken Recipe
Ingredients:
2 lbs chicken, drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves garlic, peeled and pounded
2 tablespoons cilantro roots, or use the cilantro stems, without leaves
1 teaspoon sea salt (large-grained) or kosher salt
4 tablespoons fish sauce
2 tablespoons oyster sauce
1/2 tablespoon ground black pepper
Oil for deep-frying
6 cloves garlic, peeled and pounded
2 tablespoons cilantro roots, or use the cilantro stems, without leaves
1 teaspoon sea salt (large-grained) or kosher salt
4 tablespoons fish sauce
2 tablespoons oyster sauce
1/2 tablespoon ground black pepper
Oil for deep-frying
Flour mixture:
4 tablespoons all-purpose flour
4 tablespoons cornstarch
4 tablespoons rice flour
4 tablespoons cornstarch
4 tablespoons rice flour
Method:
Clean the chicken and pat dry with paper towels.
Use a mini food processor or a mortar and pestle to blend the garlic, cilantro roots and salt until they become a fine paste.
Add the paste, fish sauce, oyster sauce, ground black pepper to the chicken and mix well. Transfer the chicken into a big Ziploc bag and marinate for four (4) to six (6) hours in the fridge, or best overnight.