Bangkok's Michelin Fried Chicken – Soi Polo Fried Chicken

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Make the marinade by coarsely pounding garlic, black peppercorns, and white peppercorns together until roughly textured.
   ▶ ≈1:41
2. 2
   Mix the pounded spice blend with soy sauce, fish sauce, salt, and Maggi seasoning sauce until well combined.
   ▶ ≈2:15
3. 3
   Coat the chicken Maryland thoroughly with the marinade and refrigerate for at least 2 hours to develop flavor and tenderness.
   ▶ ≈2:55
4. 4
   Prepare the chili sauce by simmering fresh red chilies, dried small chilies, garlic, fish sauce, white vinegar, sugar, salt, and water for 6–7 minutes until the sugar dissolves and the sauce thickens slightly. Pour into a bowl to cool.
   ▶ ≈3:16
5. 5
   Prepare the crispy garlic by coarsely pounding whole garlic cloves (keeping the skins on for extra crispness) and season with salt.
   ▶ ≈3:42
6. 6
   Heat oil in a large wok, add the pounded garlic, and cook on medium heat while stirring constantly, being careful not to burn. Once golden, scoop out with a spider strainer and drain on paper towels, then season with more salt.
   ▶ ≈4:03
7. 7
   Remove the marinated chicken and thoroughly pat the skin dry with paper towels to remove excess moisture, which prevents crispiness when frying.
   ▶ ≈4:43
8. 8
   Heat the oil to about 170°C (340°F) and carefully add the chicken. Turn occasionally to ensure even browning and cook for about 12 minutes until golden brown throughout.
   ▶ ≈5:03
9. 9
   Transfer the fried chicken to a serving plate and season with a sprinkle of salt.
   ▶ ≈5:38
10. 10
    Top the fried chicken with a generous heap of the crispy fried garlic and serve with the chili sauce on the side.
    ▶ ≈6:30