Kai Tod Hat Yai

This is a popular street food from the southern region of Thailand. The chicken is marinated in a mixture of spices and then deep-fried until crispy.

Ingredients - Serves 4

In a mortar and pestle, pound the garlic, coriander roots, and peppercorns into a paste.
In a large bowl, combine the paste, oyster sauce, soy sauce, fish sauce, and sugar. Add the chicken pieces and marinate for at least 2 hours, or overnight in the refrigerator.
In another bowl, mix together the rice flour and cornstarch.
Heat the oil in a deep fryer or large pot to 350°F.
Dredge the chicken pieces in the flour mixture and shake off any excess.
Fry the chicken pieces in batches until golden brown and crispy, about 10-15 minutes.
Drain the chicken on paper towels and serve hot.