3 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
vegetable oil for deep frying
coriander leaves, to serve
Coconut Sriracha, to serve
Crispy garlic:
1 head garlic
Use a mortar and pestle to lightly pound the garlic cloves. 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 165°C/325°F or when a wooden spoon dipped into the oil forms small little bubbles.
When the oil is hot, cook the chicken for 3-4 minutes or until golden. Transfer to a tray lined with kitchen paper to drain.
Use a slotted spoon to clean up the oil. Pound the head of garlic in a mortar and pestle so it’s roughly bruised. Fry in the oil until golden. Remove garlic and transfer to kitchen paper to drain.
To serve, transfer the fried chicken to a serving plate. Sprinkle with fried garlic and top with coriander leaves. Serve with coconut sriracha.
