Thai-Style Fried Chicken

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subheading: GATHER YOUR INGREDIENTS:

3 ½ tablespoons fish sauce, divided

3 tablespoons plus 1 teaspoon soy sauce, divided

7 garlic cloves, minced, divided

2 ½ teaspoons white pepper, divided

1 ½ teaspoons red pepper flakes, divided

2 pounds boneless, skinless chicken thighs, trimmed and sliced crosswise into 1-inch-thick strips

5 tablespoons Asian sweet chili sauce, plus extra for serving

2 tablespoons rice vinegar

1 cup white rice flour

1 cup cornstarch

1 cup water

1 teaspoon baking powder

3 quarts peanut or vegetable oil, for frying

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

View Nutritional Information i

subheading: KEY EQUIPMENT:

Best Chef's Knives

All-Purpose Whisks

The Best Rimmed Baking Sheets

subheading: BEFORE YOU BEGIN:

Boneless chicken breasts can be substituted for the chicken thighs; halve the breasts horizontally before slicing them crosswise into 1-inch-thick strips. Use a Dutch oven that holds 6 quarts or more for this recipe. We developed this recipe using Bob's Red Mill Stone Ground White Rice Flour.

Directions at cookscountry.com

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