Thai Crispy Fried Garlic Chicken

Let’s start by marinating the chicken. Add the garlic cloves (keep the skin on) and both types of peppercorn to a mortar, then use a pestle to pound everything to a coarse texture. Transfer this mixture to a large mixing bowl, then add in the soy sauce, fish sauce, salt and Maggi seasoning. Give everything a good stir to combine the ingredients together.

Add in the chicken pieces in and ensure each is evenly coated with the marinade. Cover the bowl and place in the fridge to marinate for 2 hours.

For the chilli sauce, add all the ingredients along with ½ cup water to a saucepan. Bring it to boil over high heat, then lower the heat and simmer for about 6–7 minutes or until the sugar has dissolved and the sauce has thickened slightly. Transfer it to a bowl and leave it to one side to cool down.

To make the crispy garlic topping, use a mortar and pestle to pound up the garlic cloves until the skins have come off and are all papery thin. Mix through a little salt.

Fill a saucepan or wok to about one-third capacity with vegetable oil and place over medium-high heat. Heat oil to 170°C (340°F), or until a wooden spoon dipped into the oil produces lots of bubbles. Add in the crushed garlic and use a spider strainer to gently keep it moving in the hot oil. You want to keep a close eye on things so that the garlic doesn’t burn. Once it’s turned golden, scoop it out of the oil using a spider strainer and transfer to a tray lined with kitchen paper to drain. Season with a little more salt then set aside.

Now we can move on to the chicken. Transfer the marylands from the bowl to another tray lined with kitchen paper. Use more kitchen paper to blot and firmly press the chicken skin – we want to remove as much moisture as possible to give it the best chance of crisping up. Next, carefully lower the chicken pieces into the hot oil. Use tongs to carefully move them around in the hot oil as they cook, and continue frying for around 10–12 minutes or until a deep golden brown and cooked through. Transfer to some more kitchen paper to drain, and sprinkle with salt. 

Pop the chicken pieces on to a large serving plate alongside the bowl of chilli sauce. Now scatter over the fried garlic and serve.