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Place all spice paste/marinade ingredients (coriander, garlic, ¾ tablespoon chile, black pepper, ground coriander, ground cumin, cumin seeds, oyster sauce, fish sauce, shrimp paste, sugar) together in a mini-chopper or food processor (or use a pestle & mortar). Blitz (or pound) to create a flavorful Thai spice paste/marinade.
Place chicken pieces in a bowl or Ziploc bag. Add the marinade and stir to coat. Allow chicken to marinate at least 30 minutes or up to 24 hours.
Combine the flour mixture ingredients in a large mixing bowl, stirring well to combine.
Keeping as much of the herb-spice paste on chicken as possible, dredge chicken in the flour mixture to coat and set on a plate next to the stove.
Pour oil into a large frying pan or wok and set over medium-high heat. You want the oil to be at least 1 inch deep.
When the oil is hot enough to fry a cube of bread to golden brown in 20 to 30 seconds, it is ready to use. Gently place flour-coated chicken in the hot oil. Let chicken fry at least 5 minutes before turning. Reduce heat a little as you fry, or oil may overheat and splatter.
Fry chicken 10 to 20 minutes, depending on thickness. When uniformly dark golden brown in color, remove from oil and drain on paper towel. Serve with Thai sweet chili sauce for dipping, either store-bought or homemade Thai sweet chili sauce.