This spicy, flavorful fried chicken will transport you directly to the street-food stalls of Bangkok. Marinating the chicken overnight and particularly rubbing the marinade under the skin will help the flavors to penetrate deep into the flesh of the chicken. The rice flour gives it its distinct crispy crust. These two elements make for a winning combination that will surely make this a household favorite. A good accompaniment is jasmine rice, perfumed with several kaffir lime leaves in the cooking water.
8 SERVINGS
EQUIPMENT: A food processor, a blender, or an immersion blender; a 6-quart (6 l) heavy-duty saucepan, cast-iron pot, or electric deep-fat fryer fitted with a basket; a deep-fry thermometer (see Note) or a wooden chopstick (optional); an instant-read thermometer (optional); a tray lined with paper towels.
MARINADE
2 tablespoons finely chopped fresh cilantro leaves
6 plump, fresh garlic cloves, peeled, halved, green germ removed if present, and coarsely chopped
3 lemongrass stalks (bottom third only), crushed, outer leaves removed, sliced paper-thin
6 tablespoons (90 ml) fish sauce
1/4 cup (60 ml) oyster sauce
2 teaspoons palm sugar, finely grated
30 white peppercorns, ground to a fine powder
2 teaspoons ground turmeric
5 green bird’s-eye chiles, seeded
CHICKEN
8 chicken thighs and/or drumsticks (about 3 pounds/1.5 kg), free range
2 quarts (2 l) vegetable oil, such as sunflower oil
1-1/2 cups (225 g) rice flour
GARNISH
1/4 cup fresh cilantro leaves
5 scallions, white and greens parts, trimmed and sliced on the diagonal
3 bird’s-eye chiles, seeded, sliced, and quickly fried in vegetable oil
1. In the food processor or blender or with the immersion blender, blend the marinade ingredients until you have a smooth mixture.
2. In a large dish, cover the chicken pieces with the marinade, rubbing it into the skin and between the skin and flesh. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
3. About 2 hours before cooking time, remove the chicken from the refrigerator, to allow it to come to room temperature.
4. At cooking time, pour the oil into the saucepan or deep-fat fryer to a depth of at least 2 inches (5 cm). If using a deep-fry thermometer to take the temperature of the oil, attach it to the side of the saucepan. Heat the oil over medium heat to 375°F (190°C), or until a wooden chopstick inserted into the oil begins to fizz with bubbles. Do not be tempted to use too high a heat to bring the oil to temperature, as it will be harder to control and keep stable once you arrive at your goal temperature.
5. When the oil is at temperature, dredge the chicken in the rice flour so it is completely covered.
6. Carefully drop the chicken pieces into the hot oil and fry until the skin is a deep golden color, 8 to 10 minutes, working in batches as needed so as not to crowd the pot. You can test the doneness of the chicken by inserting a meat thermometer into the flesh, avoiding the bone. (The safe internal temperature for cooked chicken is 165°F/75°C.)
7. Place the chicken on the paper-towel-lined tray to drain. Garnish with the cilantro, scallions, and chiles and serve immediately.
NOTE: A deep-fry thermometer is not essential but goes a long way in helping to achieve the perfect fry, since oil that is not hot enough will result in less crispy chicken that has absorbed more grease, and too high a temperature will burn the outside while leaving the inside raw.