In a pestle and mortar, combine garlic, coriander roots & stems, sugar, salt, white pepper, and black pepper. Grind until smooth. prep

Transfer the paste to a large mixing bowl. Stir in soy sauce and oyster sauce. Add chicken pieces and coat them thoroughly with the marinade. Cover with cling film and refrigerate for at least 4 hours, or overnight for best results. marinate

Place diced shallots between paper towels. Press firmly to remove moisture. Set aside. prep

Heat oil in a large pot to 120°C (250°F). Add shallots and fry slowly until light golden to deep brown, being careful not to burn them. Once done, remove and place on paper towels. fry

Increase the oil temperature to 175°C (350°F). In a medium mixing bowl, mix tempura batter and chicken bouillon powder. Gradually pour in cold soda water and stir until smooth and creamy. Coat chicken pieces in batter and carefully lower them into the hot oil, frying in batches of 3-4. fry

Fry chicken for 5-8 minutes on each side, or until golden brown with an internal temperature of 75°C (165°F). Rest chicken on a cooling rack with paper towels underneath to drain excess oil. finish

Season with a pinch of salt (optional). Serve the chicken topped with crispy shallots, along with sticky rice and Thai sweet chili sauce. finish