Living in New England, there is an extreme dearth of good fried chicken, which fuels our desire to find it elsewhere in our travels. Halfway around the world in Cambodia, we found some -- and boy was it scrumptious!
After hiking around ancient temples at Angkor Wat during the day, we crawled through Siem Reap's night market in the evening for pastries, fried grasshoppers, stuffed frogs, and this wonderful chicken, served with a spicy-sweet sauce. Realizing the chef probably didn't care to hear my analysis of his product versus that of the southern United States, I kindly thanked him and patted him on the shoulder. The crust was perfectly golden, locking in all the juices and keeping the meat extremely tender and tasty. And it was p-i-p-i-n-g hot, which the sauce helped to cool off a bit. All from this simple cart on the side of the road!