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1
Toss the chicken in a bowl with the salt, pepper, curry, allspice, garlic, chile, 2 tablespoons water, and the egg.
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2
When thoroughly combined, blend in the flour, using your hands.
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3
The mixture will be a mess; keep mixing until most of the flour is blended with the other ingredients and coat the chickenit will never be perfect, so dont spend too much time on it.
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4
Refrigerate for at least an hour and up to a day.
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5
When youre ready to cook, put about 2 inches of oil in a skillet or large deep saucepan and turn the heat to medium-high.
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6
When the oil reaches about 325Fa pinch of flour will sizzleyou can begin to fry the chicken.
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7
Dredge each piece in any flour that remains in the bottom of the bowl and gently place in the oil.
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8
Do not crowd; cook in batches if necessary (this chicken will stay hot for a good 15 to 20 minutes after its done anyway).
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9
Fry, turning 3 or 4 times, until nicely browned all over, about 20 minutes.
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10
At that point the pieces will be done, but if you want to make sure, make a small slit in each piece and check for blood.
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11
Serve hot, warm, at room temperature, or cold, with lemon or lime wedges.
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12
Not starkly different, but noticeably so: Omit the allspice; use a Thai chile if you have it.
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13
Add 1 tablespoon peeled and minced fresh ginger to the mix and use 2 tablespoons soy sauce or nam pla (Thai fish sauce) instead of water.
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14
Everything else remains the same.
