Cooking Instructions:

In a large bowl, combine the fish sauce, soy sauce, oyster sauce, sugar, minced garlic, minced ginger, and ground black pepper. Mix well to create a marinade.

Add the chicken pieces to the marinade, making sure they're thoroughly coated. Cover the bowl and let the chicken marinate for at least 1 hour, or preferably overnight in the refrigerator for maximum flavor.

In a separate bowl, mix the all-purpose flour and rice flour together. This combination will create a light and crispy coating for the chicken.

Heat oil in a deep frying pan or wok over medium-high heat. The oil should be hot enough that a small piece of chicken sizzles upon contact.

Remove the chicken from the marinade, allowing any excess to drip off, and then dredge each piece in the flour mixture, shaking off any excess flour.

Carefully place the coated chicken pieces into the hot oil, frying them in batches to avoid overcrowding. Fry until golden brown and cooked through, about 8-10 minutes, depending on the size of the chicken pieces.

Once cooked, transfer the chicken to a paper towel-lined plate to drain excess oil. Repeat with the remaining chicken pieces.

Serve the Thai fried chicken hot, garnished with fresh cilantro if desired, and enjoy with your favorite dipping sauce.

When cooking Thai fried chicken, remember that temperature control is vital for achieving that perfect crispy texture. Use a thermometer to verify your oil reaches around 350°F (175°C) before frying, and maintain this temperature throughout the cooking process.

Additionally, letting the chicken rest for a few minutes after frying allows the juices to redistribute, enhancing the flavor and juiciness of the meat. Enjoy experimenting with different dipping sauces, such as sweet chili sauce or a spicy lime sauce, to complement the dish!