Clean drumsticks. Make few incisions on the thickest part of the drumsticks. Keep aside. Wash culantro. Cut a good bunch of the stems, separating them from the greens. See pic below.

Blend culantro stems and garlic into a fine paste.

Gather the rest of the ingredients. Next, in a big bowl combine together the freshly blended paste, chicken seasoning/bullion, white pepper powder, sugar and fish sauce well. Add the drumsticks. Make sure the paste coat the meat well. Add corn starch and rice flour. Toss the drumsticks with the flour well.

Cover and leave to rest for at least 30 mins to few hours. Note: We are not always patient when it comes to marinating & cooking. We do short cut at times by mixing everything together in step #3 😆After marination, prepare the wok. Heat up enough oil for deep frying. Once oil is ready. Fry them in small batches, avoid over crowding the wok or pan. Fry over medium heat.

Flip the drumsticks every now and them to ensure all sides are evenly cooked. Make sure to keep the heat at the same temperature. If the oil is starting to get hotter, adjust it immediately. Fry them until they are golden. Serve with sweet thai sauce. In our house, one of my girls likes to shred her drumsticks and she makes taco.

Note: Use drumsticks, wings or the thighs (marylands). We don't use breast as it can be too dried when fried.