Thai Fried Chicken

Steps

1. Grind white peppercorns into a fine powder.
2. Combine the ground pepper with garlic and cilantro stems (or roots) to create a fine paste.
3. Add sugar, soy sauce, fish sauce, and water to the mixture. Grind the sugar into the herbs to help break them down further.
4. Mix all marinade ingredients together to form a brine.
5. Prepare chicken drums by scoring the thickest part on each side.
6. Trim excess skin from thighs and score marks beside the bone where the meat is thickest.
7. Place the prepared chicken into a mixing bowl and pour the marinade over it.
8. Marinate for at least four hours (or overnight), flipping halfway through to ensure even distribution.
9. Bring the marinated chicken out 30 minutes before cooking to allow it to come to room temperature.
10. To make fried shallots: thinly slice shallots and toss them with a pinch of salt. Heat oil in a pan on high, add one test piece, and when bubbles form, turn heat down to low. Gently fry the rest of the shallots until golden brown and bubbling subsides. Remove from oil, drain on paper towels.
11. Prepare for frying by adding rice flour directly into the marinade/brine and mixing it thoroughly with your hands until a thin but thorough coating is achieved (the marinade acts as the batter).
12. Heat oil to 375°F; maintain temperature around 300°F during frying.
13. Carefully place chicken in the hot oil, maintaining medium-low heat. Monitor the temperature and flip occasionally.
14. Fry until the internal temperature reaches 175°F for tender meat that releases cleanly from the bone.
15. Serve the fried chicken with optional sticky rice and topped with crispy fried shallots.