This past weekend it was SoOoOo H-O-T!!! 
I believe it’s the first set of hottest days here in the bay since the start of 2009. Today it cooled down a bit, thank goodness. I can do 70s-80s but 90s-100s? 
Uhhh no thanks! 
I didn’t feel liking cooking because it will just make the house even hotter so I spend the weekend catching up on my Thai Lakorns. 
The days prior I mentioned about making Fried Chicken. It turned out great, I love the outcome. It reminded me of the Crispy Chicken I always order at Tapioca Express.
The next time I make this I will try to use chicken breast as it will give a more uniform shape but I think you can also do it as a whole such as wings, drumstick, or quarter leg. It’s just that when there’s bone, the cooking time just takes longer. Also, I ran out of fresh basil (the one in the garden has not mature yet 
) but I would add it on the next time.
Crispy Fried Chicken
(Mon Bomporng Sruy Srup) ម៉ាន់បំពងស្រួយស្រិប
Ingredients
For the marinade
4 boneless skinless chicken thighs, cut into bite size
5 garlic cloves, minced
2 tablespoon chopped coriander (cilantro) stems- save leaves for garnishing
1/2 tablespoon white pepper salt
2 tablespoon oyster sauce
4 tablespoon fish sauce
For frying
1/3 cup all purpose flour
1/3 cup corn starch
1/3 cup rice flour
3 tablespoon red pepper powder pigment (optional)
Oil for frying – amount will vary depending on what you use to fry
Method:
Start by marinading the chicken pieces with all the ingredients and marinade for at least 30minutes. The longer the better.
When ready to fry coat the marinaded chicken pieces and dust off excess. Tip: After coating, I dump it all into a strainer and shake it off. This will allow majority of the flour to sift through the strainer leaving me with the lightly coated pieces.
Cook until pieces are golden brown. There will be some pieces that cook faster than other just remove them and set on paper towel to remove excess oil. Don’t over crowd your pan/pot, it’s best of do it in batches.
Garnish with coriander leaves and enjoy. I had it with steam rice but you can serve it as a snack with some toothpick for handling. Sweet Chili dipping sauce can also be serve along side.
This recipe was adapt from other many sources. I changed it around to fit my style and taste. If you do try this, let me know how it turned out okay? 
I done this so many times!! Thank you for the recipe!
I think this recipe would also go well with chicken gizzard, and chicken liver!
How do you make fry chicken wings??? I wanted to be crispy, but whenever I fry it, it doesn’t come out to be crispy at all..can you please tell me how to make it?
Emily,
Perhaps you can do a double fry. The first batch, just fry it about 85% then pull it out and set aside. Then later, put it back in and fry it again until golden and crispy. This is a similar method like they do to make french fries crispier.
That’s an idea. The batter is the star and you can pretty much pick anything you like to fry. I’ve fried pork before as well.