Fried Chicken Recipe
Adapted from Chez Pim
2 lbs chicken (drumsticks, thighs, breasts, or cut-up chicken pieces)
6 cloves of garlic (peeled and pounded)
2 tablespoons cilantro roots (use the bottom part of the stalks, without leaves)
1/2 tablespoon ground black pepper
1 teaspoon sea salt (large-grained) or kosher salt
2 tablespoons oyster sauce
4 tablespoons fish sauce
Oil for deep-frying
4 tablespoons all-purpose flour
4 tablespoons corn starch
4 tablespoons rice flour
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 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.
When ready, heat up a pot of cooking oil or deep fryer. While waiting for the oil to heat up, mix the three types of flour together in a deeper plate. Transfer the chicken out of the ziploc bag and coat lightly and evenly with the flour. Shake the excess flour off.
Drop the chicken gently into the oil and deep fry the chicken until crispy and golden brown (the inside should cook thoroughly but still retains the natural “juice” of the chicken). Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil.
Serve the fried chicken immediately with Thai sweet chili sauce.