My mum certainly wouldn’t approve of my kitchen shortcut with this one, but I can safely say your tastebuds will! This old-school Thai dish is a classic for all the right reasons.
5 garlic cloves
4 coriander roots
2 tsp white peppercorns
1 tsp sea salt
400g (14 oz) chicken thigh fillets, cut into bite-sized pieces
1 tbsp oyster sauce
1 tbsp fish sauce
½ tsp sugar
1 cup corn flour (cornstarch)
vegetable oil for deep frying
¼ cup crispy fried garlic*
coriander leaves, to serve
steamed rice or Asian greens, to serve
Use a mortar and pestle to lightly pound the garlic. Remove and discard the garlic skins. To the garlic, add the coriander roots, peppercorns and salt. Pound to a rough paste. Place the paste in a large bowl along with the chicken, oyster sauce, fish sauce and sugar.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough to fry at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles.
When the oil is hot, take half the chicken and coat with half the corn flour. Toss until well combined. Dust off the excess flour and carefully place into the hot oil. Cook for 3-4 minutes or until golden. Transfer to a tray lined with kitchen paper to drain. Repeat with remaining chicken and flour.
To serve, transfer the fried chicken to a serving plate. Sprinkle with garlic and top with coriander leaves. Serve with steamed rice or steamed Asian greens.
– You can find crispy fried garlic in the Asian aisle of some supermarkets or search it out online.