Combine the chicken in water, sugar and fish sauce. Mix well and marinade for at least 20 minutes and up to overnight.

Whisk together all of the flour dredge ingredients in a large mixing bowl. Add all of the chicken, including the marinade, into the flour and use tongs to toss the chicken until all pieces are coated.

Use tongs to pick the chicken pieces out of the flour, one by one, and place them on a plate or tray in a single layer.

In a small skillet or pot, add the raw rice and the makrut lime leaves and toast over medium high heat, stirring constantly. Once the makrut lime leaves are dry and crisp, remove it, then continue to toast the rice until it is dark brown.

Combine the fish sauce, lime juice, and sugar and stir until the sugar is completely dissolved.

Add about 1 inch of frying oil to a medium pot or wok and heat it to 350°F (175°C). Add the chicken, one at a time, but don't crowd the pot - you’ll need to fry in 2-3 batches. Fry the chicken for 2 minutes, or until cooked through and golden brown.

Once the first batch of the chicken has cooled for at least 5 minutes, bring the oil back up to 350°F and fry them again for 1 more minute for additional crispness.

In a mixing bowl, PER EACH SERVING OF CHICKEN, add 1 Tbsp of the toasted rice powder, ¼ tsp of chicken bouillon powder, and as much chili flakes as you want. Then, per serving, add 1 Tbsp + ¾ tsp of the liquid dressing and stir to create a slurry.

Add about 2 tablespoons of red onion per serving, then add the chicken and toss quickly with a spoon to get all of chicken coated evenly. Add the chopped herbs and toss to mix. Serve immediately on top of jasmine rice.