1. **Create the Marinade

** In a mortar and pestle, pound the garlic cloves, coriander roots, and white peppercorns into a rough, fragrant paste.

2. **Marinate the Chicken

** Transfer the paste to a large bowl. Add the chicken pieces, oyster sauce, light soy sauce, fish sauce, and sugar. Mix thoroughly to ensure every piece of chicken is coated. Let it marinate in the refrigerator for at least 30 minutes.

3. **Prepare for Frying

** Heat about 2 inches of vegetable oil in a wok or deep pot over medium-high heat to approximately 165-175°C (325-350°F). While the oil is heating, add the rice flour and cornstarch to the bowl of marinated chicken. Toss well until the chicken is lightly and evenly coated in the flour mixture.

4. **Fry the Chicken

** Carefully add the chicken to the hot oil in batches, being sure not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until the chicken is golden brown, crispy, and cooked through.

5. **Drain and Serve

** Remove the fried chicken with a slotted spoon and let it drain on a wire rack or paper towels.

6. **Garnish and Enjoy

** Serve the crispy garlic chicken immediately over a bed of hot jasmine rice, garnished generously with fresh coriander leaves. For an extra garlic kick, you can top it with additional store-bought crispy fried garlic.

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Recipes

A Taste of Bangkok's Night Markets: Crispy Fried Garlic Chicken (Gai Tod Kratiem)

Shop garlic.Cook garlic.Live garlic.

Shop garlic.
Cook garlic.
Live garlic.