Ingredients:

  • 2 lbs chicken thighs, bone-in skin-on, cut into serving pieces
  • 3 coriander roots, finely minced
  • 4 garlic cloves, minced
  • 1 tsp white pepper
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 cup rice flour
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 3 cups vegetable oil

Instructions:

  1. Using a mortar and pestle or small food processor, grind the coriander roots, garlic, white pepper, fish sauce, and sugar into a thick, fragrant paste.
  2. Toss the chicken pieces in the aromatic paste, ensuring every crevice is coated.
  3. Let the chicken marinate for at least 30 minutes at room temperature.
  4. In a large bowl, whisk together the rice flour, cornstarch, salt, and pepper.
  5. Dredge each piece of marinated chicken in the flour mixture, shaking off any excess to maintain a thin coating.
  6. Let the coated chicken rest for 5 minutes to allow the flour to adhere to the marinade.
  7. Heat vegetable oil in a heavy-bottomed pot or wok to 350°F (175°C).
  8. Fry the chicken in batches for 6-8 minutes, turning occasionally, until a deep mahogany gold color is achieved.
  9. Transfer immediately to a wire cooling rack to drain.