For the Chicken: In a sauté pan, heat oil over medium heat, add ginger, galangal, kaffir lime leaves, lemongrass, and garlic and sauté until aromatic. Remove from pan and reserve in a bowl. Then, cook each chicken part separately, one at a time until cooked. Combine all chicken parts together with the aromatics and reserve.
3 tablespoons Mint (sliced) 2 tablespoons Basil (sliced) 2 tablespoons Green Onion (sliced) 2 tablespoons Cilantro (sliced) 1 tablespoons Thai Chilies (chopped) 2 tablespoons Roasted Rice Powder 3 tablespoons Lime Juice 3 tablespoons Fish Sauce 1 tablespoon Salt
For the Salad: Combine all ingredients, except the radish, and toss with chicken mixture.
1 1/2 cups Canola Oil 4 ounces Chicken Skin (sliced thinly) Salt to taste
For Crispy Chicken Skin: In a sauté pan, heat oil to 350 degrees. Add the sliced chicken skin and cook until golden and crispy. Remove and drain on a paper towel and season with salt.
2 Radishes (sliced thinly)
Place a mound of the chicken salad in a bowl and sprinkle with crispy chicken skin and radish.