Thai Fried Chicken

Crispy, flavorful Thai-style fried chicken marinated with garlic, cilantro root and fish sauce.

Prep Time 15

Cook Time 15

Total Time 30

Servings 4 servings

2 lb chicken (drumsticks, thighs, breasts, or cut pieces)
6 clove garlic peeled and pounded
2 tablespoon cilantro roots or cilantro stems use stems without leaves if roots unavailable
1 teaspoon sea salt large-grain or kosher salt
4 tablespoon fish sauce
2 tablespoon oyster sauce
1/2 teaspoon ground black pepper
oil for deep-frying (enough to submerge pieces)
4 tablespoon all-purpose flour
4 tablespoon cornstarch
4 tablespoon rice flour

Clean the chicken pieces and pat dry with paper towels.
Make a paste by blending the garlic, cilantro roots (or stems), and sea salt in a mini food processor or pounding them with a mortar and pestle until fine.
Combine the paste, fish sauce, oyster sauce, and ground black pepper in a large bowl or resealable bag with the chicken; mix to coat evenly.
Seal and refrigerate the chicken to marinate for 4–6 hours or preferably overnight.
When ready to cook, heat enough oil in a large pot or deep fryer to fully submerge the chicken and bring to 350–375°F (175–190°C).
While the oil heats, mix the all-purpose flour, cornstarch, and rice flour in a bowl or resealable bag.
Add marinated chicken pieces to the flour mixture and toss or shake to coat each piece evenly, then shake off any excess flour.
Carefully lower the coated chicken into the hot oil in batches; fry until golden brown and crispy and the internal temperature reaches 165°F (74°C), about 8–12 minutes depending on piece size.
Remove the chicken with tongs or a slotted spoon and drain on a plate lined with paper towels.
Serve immediately with Thai sweet chili sauce if desired.