Southern Thai Fried Chicken (Gai Tod Hat Yai)

In a dry frying pan, toast 1 Tbsp. coriander seeds, 1 Tbsp. cumin seeds, and 1 tsp. white peppercorns over a medium heat until fragrant. Grind them into a powder using a mortar and pestle or spice grinder.

In a mixing bowl, combine the ground spices with 4 garlic cloves, crushed, 1 Tbsp. fish sauce, 1 Tbsp. soy sauce, 2 tsp. sugar, and 2 Tbsp. coconut milk. Stir well. Add 4 chicken drumsticks or thighs on the bone to the marinade, ensuring they are fully coated. Cover and marinate in the fridge for at least 2 hours or preferably overnight.

When you are ready to cook, combine 175 g (6 oz./1 cup) rice flour and 1 tsp. baking powder in a separate bowl. Remove the chicken from the marinade and let any excess drip off. Dredge the chicken in the flour mixture, ensuring each piece is fully coated.

Heat enough vegetable oil in a deep saucepan or wok to fully submerge the chicken to 180°C (360°F). (If you don’t have a thermometer, dip the end of a chopstick or wooden spoon in the oil. If the oil sizzles around it, it’s ready.) Fry the chicken in batches for 12–15 minutes, turning occasionally, until it is golden brown and cooked through. Remove from the oil and drain on paper towel.

Serve the fried chicken hot topped with crispy fried shallots and with sticky rice and your choice of dipping sauces, such as sriracha or Nam jim gai (sweet chilli sauce).