Prepare the marinade

Start by preparing the marinade for the chicken. In a bowl, combine the lemongrass, kaffir lime leaves, turmeric, garlic, shallot, fish sauce, soy sauce, and sugar. Stir everything together until it’s well-mixed. The fragrance from the lemongrass and lime leaves will be amazing—just breathe it in!

Marinate the chicken

Pat the chicken thighs dry with paper towels to ensure the marinade sticks. Place the chicken in a large bowl or resealable plastic bag, and pour the marinade over it. Massage the marinade into the chicken, making sure it’s well-coated. Let the chicken marinate for at least 30 minutes, but if you can leave it for a few hours or overnight, even better. The longer it marinates, the more the flavors will sink into the meat.

Prepare the coating

While the chicken is marinating, mix the rice flour, all-purpose flour, salt, and pepper in a shallow dish or bowl. This mixture is what will give your chicken that crispy golden coating. Make sure it’s thoroughly mixed, so each piece of chicken gets coated evenly.

Heat the oil

Fill a large frying pan with oil—enough to submerge the chicken halfway. Heat the oil over medium-high heat. It should reach about 350°F (175°C), but if you don’t have a thermometer, test the oil by dropping in a small pinch of flour. If it sizzles, you’re good to go!

Coat and fry the chicken

Once the chicken has marinated, take each piece and dip it into the flour mixture, pressing gently to coat it evenly. Shake off any excess flour and carefully lower the chicken into the hot oil. Fry the chicken in batches—don’t overcrowd the pan. Fry for about 7-8 minutes per side, or until the skin is golden brown and crispy, and the internal temperature reaches 165°F (75°C).

Drain and rest the chicken

When the chicken is done, remove it from the oil and place it on a paper towel-lined plate to drain any excess oil. Let the chicken rest for a few minutes. This helps the juices redistribute and keeps the meat nice and juicy inside.