This garlic sauce is excellent! Very authentic. I experienced 5-star results by frying, Chiang Mai style, instead of baking. A batch of about 7 drumstucks were marinated in a mixture of 1 tbsp fish sauce, 1 tsp salt, 1 tsp white pepper, and 8 cloves of garlic for 30 minutes. The chicken was then fried in vegetable oil in a wok maintained as close as possible to 350 degrees for about 10 minutes. I also substituted 4 thai chili peppers instead of jalapenos. The garlic sauce is the pefect complement. My wife's family is from Phuket and shes tells me that the sauce reminds her of the taste she used to encounter at the street vendors waiting outside her school when she was a kid. Awesome recipe!

Reviewed On: Feb. 10, 2005