Thai Fried Chicken

Steps

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1. 1
   Make several cuts on the drumsticks to help the marinade penetrate, then place them in a mixing bowl.
   ≈0:22
2. 2
   Finely slice the lemongrass and pound it in a mortar to release its aromatic flavors.
   ≈0:37
3. 3
   Peel the garlic cloves and crush them, then add to the mortar.
   ≈0:58
4. 4
   Add the grated ginger, coriander powder, cumin powder, and paprika to the mortar.
   ≈1:07
5. 5
   Add salt, ground pepper, sugar, fish sauce, light soy sauce, and vegetable oil, then mix well.
   ≈1:26
6. 6
   Pour the marinade over the chicken and mix well to coat.
   ≈1:52
7. 7
   Marinate in the refrigerator for at least four hours, ideally overnight, to enhance flavors.
   ≈2:05
8. 8
   Mix rice flour and water together to create a batter for the light and crispy coating.
   ≈2:19
9. 9
   Remove the chicken from the refrigerator and let it sit for one hour to reach room temperature for even cooking.
   ≈2:33
10. 10
    Coat the chicken with the rice flour batter and mix thoroughly.
    ≈2:47
11. 11
    Heat the oil to 320°F on high heat, then reduce to medium heat. Add half the drumsticks and fry for 10 minutes.
    ≈2:56
12. 12
    Remove the first batch and repeat the same process with the remaining drumsticks.
    ≈3:34
13. 13
    For the second frying, heat oil to 360°F and fry the drumsticks for 2 minutes, stirring occasionally until golden.
    ≈3:48
14. 14
    Drain the excess oil from the chicken and serve immediately.
    ≈4:06