Fried chicken with crispy garlic (kai thot kra-thiam krop)
Chicken second courses
The home version of the chicken at Bangkok's famed Polo Fried Chicken, which I top with crispy fried garlic just as the cooks at Polo do, is
<br />more than enough to tide me over until my next trip to the city. The
<br />Thai-style marinade is naturally pulpy, so make sure to wipe off all of
<br />the paste before the chicken goes into the wok or it will burn and turn
<br />bitter.
<br />Reprinted with permission from Bangkok by Leela Punyaratabandhu, copyright © 2017. Photography by David Loftus. Published by Ten Speed Press, an imprint of Penguin Random House LLC
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