Thai-Style Fried Chicken

Name: Thai-Style Fried Chicken
Yield: Serves 4 to 6
Cuisine: Asia, Thai
Ingredients: 3 1/2 tablespoons, fish sauce, divided; 3 tablespoons plus 1 teaspoon, soy sauce, divided; 7 , garlic cloves, minced, divided; 2 1/2 teaspoons, white pepper, divided; 1 1/2 teaspoons, red pepper flakes, divided; 2 pounds, boneless, skinless chicken thighs, trimmed and sliced crosswise into 1-inch-thick strips; 5 tablespoons Asian sweet, chili sauce, plus extra for serving; 2 tablespoons, rice vinegar; 1 cup, white rice flour; 1 cup, cornstarch; 1 cup, water; 1 teaspoon, baking powder; 3 quarts, peanut or vegetable oil, for frying; 2 tablespoons, chopped fresh cilantro; 2 tablespoons, chopped fresh basil

Main Courses
Asia
Thai
Poultry
Chicken

By Alli Berkey ･ Appears in Cook's Country June/July 2019

Tossed with a sweet-and-spicy sauce and fresh herbs, this might be the most flavorful fried chicken you'll ever taste.

SERVES 4 to 6

TIME 1¾ hours

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