Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the chicken pieces by making 2-3 deep incisions on each of the 1 kilogram chicken thighs or drumsticks to allow for better marinade penetration.

2. 2

   Create the spice paste by combining 6 cloves of black garlic, 4 regular garlic cloves, 2 medium shallots, 1 thumb-sized piece of ginger, and the white part of 1 stalk of lemongrass in a mortar and pestle or food processor, pounding or blending until a fine paste is formed.

3. 3

   In a large bowl, combine the black garlic spice paste with 1 teaspoon of coriander powder, 0.5 teaspoon of turmeric powder, 0.5 teaspoon of white pepper, 1 tablespoon of palm sugar, 1 tablespoon of sweet soy sauce, 1 teaspoon of salt, and 0.5 cup of coconut water; mix well until all ingredients are evenly incorporated.

4. 4

   Add the 1 kilogram chicken pieces to the marinade mixture, ensuring each piece is thoroughly coated, and refrigerate for at least 2 hours, or preferably overnight, for optimal flavor absorption.

5. 5

   Before frying, remove the chicken from the marinade and dredge each piece in 0.25 cup of rice flour, ensuring an even and light coating on all surfaces.

6. 6

   Heat 1 liter of vegetable oil in a deep pan or wok over medium-high heat until it reaches 170-175°C (340-350°F), ensuring enough oil to submerge the chicken pieces for deep-frying.

7. 7

   Carefully lower the marinated and floured chicken pieces into the hot oil and deep-fry for 10-15 minutes, turning occasionally, until the chicken is golden brown, crispy, and thoroughly cooked through.

8. 8

   Remove the fried chicken pieces from the oil with tongs, place them on a wire rack set over a paper towel-lined baking sheet to drain excess oil, and then serve hot immediately.