In a large saucepan, combine 300 grams salt, 160 grams granulated sugar, 1 teaspoon black peppercorns, 10 hot Thai chilies, 6 bruised sticks of lemongrass, 2 handfuls of kaffir lime leaves, 1 handful of chopped galangal, 1 handful of cleaned cilantro root, 1 handful of garlic, 1 large knob of chopped fresh turmeric, 1 large roughly chopped red onion, and 4 cups of water. Bring to a boil and simmer for 10 minutes. Take off the heat and let cool slightly, then add 2kg ice to cool completely.
When cool, put 2 cups lime juice and 1.5 kg chicken thigh fillet (cut into 2 inch pieces) into a large container then tip the cold brine over the top.
Cover and refrigerate immediately for up to 48 hours.
Fry 2 tablespoons garlic and 2 tablespoons shallots and grind. To the mix add 228 grams potato starch, 228 grams rice flour, 228 grams tapioca starch, 124 grams cornstarch, 1 tablespoon ground white pepper, 1 tablespoon granulated sugar.
When ready, dip in 6 whisked egg whites, then the flour mix, then fry at 190 C.
Serve with 80 grams sriracha mixed with 200 grams Japanese mayonnaise..