Hot Stuff: Harold Dieterles Thai-Style Fried Chicken

• 5 cloves garlic, peeled
• 1 tablespoon fresh ginger, peeled and sliced, plus 2 tablespoons thin ginger matchsticks
• 1/4 cup shrimp paste
• 1/4 cup plus 2 tablespoons fish sauce
• 1/4 cup oyster sauce
• 2 chickens (about 3 pounds each), broken down by your butcher into 8 pieces each
• canola oil or corn oil, for frying
• 2 cups rice flour
• 2 cups all purpose flour
• 1/4 cup kosher salt
• 1/2 cup black pepper, coarsely ground
• 1 cup palm sugar or turbinado sugar such as Sugar in the Raw
• 2 tablespoons freshly squeezed lime juice
• 2 Thai red chiles, thinly sliced
• 2 Thai green chiles, thinly sliced

1. Put the garlic, sliced ginger, shrimp paste, 1/4 cup of the fish sauce, the oyster sauce and 1/2 cup water in a blender and blend until smooth, about 20 seconds.
2. Put the chicken pieces on a large baking sheet in a single layer and pour the marinade over them, turning the chicken to coat evenly.
3. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
4. Pour oil into a deep fryer or wide, heavy pot, at least 12 inches deep, to a depth of 6 inches.
5. Heat the oil to 325F.
6. Line a plate or platter with paper towels and set it aside.
7. Put the rice flour, all-purpose flour, salt and pepper in a large, wide bowl and stir them together.
8. Remove the chicken pieces from the marinade, allowing excess to drip off, and discard the marinade.
9. Dredge the chicken pieces in the flour mixture, then carefully lower them into the oil.
10. Fry until golden brown and crispy and a meat thermometer inserted into the center of the chicken registers 160F, about 15 minutes.
11. When the chicken is done, use a slotted spoon to transfer it to the prepared plate to drain.
12. Meanwhile, stir the sugar, 1/2 cup water and the remaining 2 tablespoons fish sauce together in a medium saucepan and bring to a simmer over medium heat.
13. Stir in the lime juice, red and green chiles and ginger matchsticks.
14. Remove the pan from the heat and transfer the sauce to a heatproof serving vessel.
15. To serve, divide the chicken among 4 plates and pass the fish sauce alongside.

garlic, fresh ginger, shrimp paste, fish sauce, oyster sauce, chickens, canola oil, rice flour, flour, kosher salt, black pepper, palm sugar, freshly squeezed lime juice, red chiles, green chiles

Taken from www.foodrepublic.com/recipes/hot-stuff-harold-dieterles-thai-style-fried-chicken-recipe/ (may not work)