Hat Yai fried chicken wings (gai tod hat yai)

Lay the thinly sliced shallots on paper towel and salt them generously to draw out water; leave while preparing everything else.

Pound the garlic, white and black peppercorns and chopped cilantro roots into a fine paste.

Transfer the paste to a ziplock bag with the salt, soy sauce and sugar.

Add the chicken wings, drumettes removed and tips left on, and mix.

Add some water so the marinade covers the chicken and works like a brine.

Marinate at least 2 to 3 hours, flipping the bag halfway; overnight, cut the salt to about 1/4 tsp.

Dab the water off the shallots.

Fry the shallots on low heat, stirring constantly, until the bubbling stops and they are dry and crisp; take them out just before they look done, since residual heat keeps browning them.

Transfer the chicken to a bowl and stir in rice flour, a quarter cup first, until a thin batter clings to the skin.

Deep fry at 350 without crowding, moving the pieces at first so they do not stick, about 4 to 6 minutes.

Serve with sticky rice, with plenty of fried shallots sprinkled over the chicken and a little on the rice.