1 kg chicken drumsticks
6 cloves of chopped garlic
cilantro roots, chopped from a small bundle of wansuy or cilantro
1 teaspoon rock salt
3 T Thai oyster sauce (use gluten free)
2T Thai fish sauce (use gluten free)
1/2 tsp pepper
Mix all ingredients together and marinate for 1 to 2 hours.
1/2 cup rice flour + 1/2 cup cornstarch
Mix rice flour and cornstarch together. Heat oil in a wok. Put enough oil to fry drumsticks in. Dredge drumsticks in flour.
Please make sure not to overcrowd the pan. Fry for 10 to 12 minutes. Drain chicken on paper towels before serving.
Notes : These chickens are tasty even when they’re cold.