Step 1

For drumsticks, score the thickest part of the meat on either side of the chicken, about 1 cm deep, to help the marinade penetrate and to help it cook faster. For thighs, trim off any hanging excess skin, then flip the chicken so the meat side is up, then make a 1 cm incision on either side of the bone (this is the thickest part of the meat).

Step 2

Pound white peppercorns until fine, then add garlic and cilantro stems and pound into a fine paste. Add sugar and swirl the pestle around to help further grind the herbs.

Step 3

Add fish sauce, soy sauce, and water and stir to mix; then pour into a large zip-top bag or a mixing bowl. Add the chicken, mix well, and let marinate for at least 4 hours, preferably overnight. Flip the chicken half way through.

Step 4

Slice shallots evenly, crosswise, into 2mm thick pieces and place them in a bowl. Add a pinch of salt and give it all a toss to mix, then let it sit for about 10 mins. The salt will draw out moisture from the shallots during this time.

Step 5

Spread the shallots out on a paper-towel-lined plate and press another piece of paper towel on top to dry off the drawn out moisture. This helps the shallots crisp up faster, and the salt also seasons them.

Step 6

Add about 2 inches of frying oil in a wok or a large pot (this will also be for your chicken), then add one test piece of shallot into the oil. Turn the heat on high and keep an eye on it.Once the test shallot has a constant stream of bubbles coming out, turn the heat down to low and add the remaining shallots, stirring them frequently as they fry, (about 5-8 minutes). Meanwhile prepare a large plate or baking sheet lined with double layer of paper towel. and scoop them out with a wire skimmer once they are golden and the bubbles have mostly subsided .

Step 7

Once the shallots are golden, scoop them out with a mesh skimmer and drain them on the paper towel. They will darken more after the leave the oil, so take them out a little early. Use this same oil to fry the chicken.

Step 8

Heat 2 inches of oil in a wok or a large pot to 375°F (190°C) on medium heat. Meanwhile, if the chicken is in a bag, transfer them into a large mixing bowl and add about ¾ cup of the rice flour and mix until there are no more lumps (your hands are best for this, but tongs are fine too). Add more rice flour as needed to get a thin batter that thinly, but thoroughly, coats the chicken. If the batter has become too thick, add a little water at a time to thin out.

Step 9

Once the oil is ready, add half of the chicken (or all of it if you've got the pan space) and allow the oil temp to drop to about 300°F/150°C - and from this point on, adjust the heat to maintain the temperature at 300°F/150°C.

Step 10

Fry the chicken, flipping them every 1-2 minutes until dark meat reaches 175°F/79°C internal temp, and breast (if using) reaches 155°F/68°C. The chicken should have a deep brown colour. Drums and thighs should take 10-12 minutes, and whole wings about 6-8 minutes; but timing will vary depending on the size of the chicken and how cold they were to start.

Step 11

Let the chicken cool for 5-10 minutes before eating so as to not burn yourself with incredible juiciness! Serve with sticky rice and fried shallots. I like to put the shallots on the sticky rice, but if not serving sticky rice you can just eat it along with the chicken.