1For the shanks, cut the thick part of the meat on both sides, about 1 cm deep, to improve the absorption of the marinade and the speed of cooking.

2For the thigh, cut off the excess skin, turn the chicken so that the meat side is facing up, and make a 1 cm cut on either side of the bone.

3Crush the white pepper until fine, add the garlic and coriander stalks and crush to a paste.

4Mix the sugar, then add the fish sauce, soy sauce and water, and mix well.

5Transfer the marinade to a large zip-top bag or bowl, add the chicken, mix well, and marinate for at least 4 hours, preferably overnight, turning halfway through.

6Spread the shallots into 2 mm thick circles, mix with a pinch of salt and let sit for about 10 minutes to release moisture.

7Spread the shallots on a plate with a paper towel and press with another towel to absorb moisture.

8Heat about 5 cm of oil in a wok or large pot, test with a piece of shallot until the oil bubbles, then fry the remaining shallots until golden, about 5-8 minutes, and drain on paper towels.

9In the same oil, heat to 190°C. If the chicken is in the bag, transfer it to a bowl, add 75 grams of rice flour, and mix until the pulp is smooth.

10Fry half of the chicken, keep the oil temperature at 150°C, and turn every 1-2 minutes until the red meat reaches 79°C and the breast reaches 68°C.

11Let the chicken cool for 5-10 minutes before serving with sticky rice and fried shallots.

Crispy Thai Fried Chicken

Instructions

Ingredients

Nutrition

Chef tips

Culinary reasoning

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