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1
Put the garlic, sliced ginger, shrimp paste, 1/4 cup of the fish sauce, the oyster sauce and 1/2 cup water in a blender and blend until smooth, about 20 seconds.
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2
Put the chicken pieces on a large baking sheet in a single layer and pour the marinade over them, turning the chicken to coat evenly.
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3
Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
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4
Pour oil into a deep fryer or wide, heavy pot, at least 12 inches deep, to a depth of 6 inches.
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5
Heat the oil to 325F.
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6
Line a plate or platter with paper towels and set it aside.
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7
Put the rice flour, all-purpose flour, salt and pepper in a large, wide bowl and stir them together.
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8
Remove the chicken pieces from the marinade, allowing excess to drip off, and discard the marinade.
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9
Dredge the chicken pieces in the flour mixture, then carefully lower them into the oil.
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10
Fry until golden brown and crispy and a meat thermometer inserted into the center of the chicken registers 160F, about 15 minutes.
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11
When the chicken is done, use a slotted spoon to transfer it to the prepared plate to drain.
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12
Meanwhile, stir the sugar, 1/2 cup water and the remaining 2 tablespoons fish sauce together in a medium saucepan and bring to a simmer over medium heat.
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13
Stir in the lime juice, red and green chiles and ginger matchsticks.
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14
Remove the pan from the heat and transfer the sauce to a heatproof serving vessel.
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15
To serve, divide the chicken among 4 plates and pass the fish sauce alongside.
