Thai Fried Chicken

Ingredients: (Serves 2)

3 chicken thighs and 2 drumsticks

4 garlic cloves

1 1/2 tbsp. parsley roots

1 tsp. salt

3 tbsp. fish sauce

1 1/2 tbsp. oyster sauce

1/2 tbsp. ground black pepper

Cooking oil (for deep-frying)

Flour Mixture: (mix together in a Ziploc bag)

3 tbsp. plain flour (sifted)

3 tbsp. cornflour (sifted)

3 tbsp. rice flour (sifted)

Methods:

1. Clean the chicken, pat dry with kitchen paper and place them in a large bowl.
2. Using a mortar and pestle, pound garlic, parsley roots and salt until a fine paste.
3. Add the paste, fish sauce, oyster sauce and ground black pepper to the chicken and mix well.  Transfer the chicken into a big Ziploc bag and marinate overnight in the fridge.
4. To cook, heat enough oil in a pot for deep-frying.  
5. Add chicken into the Ziploc bag with flour mixture and coat evenly.  Shake off excess flour.
6. Drop chicken gently into the oil and deep fry until crispy and golden brown (the inside should cook thoroughly but remains juicy).  Transfer the fried chicken out on a plate lined with kitchen paper to soak up the excess oil.
7. Serve the fried chicken with Thai sweet chili sauce and/or Maggi chili sauce.

I adapted this recipe from 'rasamalaysia.com' with adjustments to the amount of servings.