Start by mincing garlic and mixing it with white pepper, fish sauce, soy sauce, sugar, and ground coriander in a bowl. Coat the chicken pieces thoroughly in this aromatic marinade, ensuring every nook is covered. Once coated, cover the bowl and refrigerate for at least 1 hour, or ideally overnight.

While the chicken is marinating, prepare the coating by whisking together all-purpose flour, rice flour (or cornstarch), and a pinch of baking powder in a large mixing bowl.

After marination, remove the chicken from the fridge and let any excess marinade drip off. Carefully dredge each piece in the flour mixture, ensuring an even coating by pressing gently.

In a deep frying pan or wok, pour enough vegetable oil to submerge the chicken pieces, typically about 2 inches deep. Heat the oil to 350°F (175°C).

Carefully add the coated chicken pieces to the hot oil in batches, avoiding overcrowding. Fry them for about 8 to 12 minutes, turning occasionally until they are golden brown and cooked through.

Once fried to perfection, use a slotted spoon to remove the chicken from the oil and allow it to drain on paper towels.

Your Crispy Gai Tod Thai Fried Chicken is now ready to be enjoyed! Serve the hot, golden pieces on a platter with a side of sweet chili sauce and lime wedges for dipping.