Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 30 grams of sliced galangal, 2 crushed and chopped lemongrass stalks, 6 minced garlic cloves, 0.5 cup (120 ml) of soy sauce, 0.25 cup (60 ml) of calamansi juice, and 1 teaspoon of freshly ground black pepper in a large bowl.

2. 2

   Add 8 pieces of chicken drumsticks to the marinade, ensuring all chicken is well-coated, then cover and refrigerate for at least 2 hours or preferably overnight.

3. 3

   Remove the chicken from the marinade, reserving any remaining marinade, and pat the chicken pieces dry with paper towels to prepare for coating.

4. 4

   In a separate shallow dish, combine 0.5 cup (60 grams) of cornstarch with 1 teaspoon of salt.

5. 5

   Dredge each marinated chicken drumstick in the cornstarch mixture, making sure it is fully coated, and shake off any excess.

6. 6

   Heat 4 cups (960 ml) of cooking oil in a large deep pot or Dutch oven over medium-high heat until it reaches approximately 350°F (175°C).

7. 7

   Carefully deep-fry the chicken drumsticks in batches for 8-12 minutes per batch, turning occasionally, until golden brown and cooked through with an internal temperature of 165°F (74°C).

8. 8

   Remove the fried chicken from the oil using tongs or a slotted spoon, and place it on a wire rack set over a baking sheet to drain excess oil before serving.