Someone on the LA board a few years ago was looking for a recipe for Thai fried chicken in the style of the food stall near the polo club in Bangkok.
This recipe posted on The Atlantic website doesn't include the piles of crispy fried garlic, but the chicken itself is pretty darn close:
I had never made fried chicken with rice flour before, and I was amazed at not only how crisp it turned out, but how sturdy it is--it doesn't easily detach while frying like buttermilk/flour batter sometimes can. The coating also seems to seal in the heat and juices. 25 minutes after it came out of the oil, it was still piping hot and juicy inside. Even the breast meat.
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