[Photograph: Luk Thys]

If you take away only one lesson from this week's worth of recipes from Bangkok Street Food by Tom Vandenberghe and Eva Verplaetse it should be that fish sauce is a truly magical ingredient, with the ability to add a deep level of savoriness to anything it touches, even fried chicken.

By adding a few tablespoons of the good stuff to this Thai Deep-Fried Chicken along with umami-boosting soy sauce, it's the batter that really makes the chicken. It's a light coating that fries up shatteringly crisp and remarkably light but with the most incredible salty, savory notes. It's the sort of fried chicken where you're really just in it for the skin, which is perfectly fine by us.

Get the Recipe

Thai Deep-Fried Chicken »

As always with our Cook the Book feature, we have five (5) copies of 'Bangkok Street Food' to give away.