½ jar (about ¼ cup) Marion’s Kitchen Thai Red Curry Paste
200ml (7 fl oz) coconut milk
2 tbsp fish sauce
8 chicken pieces (I like drumsticks and bone-in thighs the best)
1½ cup plain (all-purpose) flour
½ cup cornflour (cornstarch)
1 tsp baking powder
2 tsp sea salt, plus extra to sprinkle
1 tsp garlic powder
vegetable oil, for deep-frying
coriander (cilantro) leaves, to serve
sweet chilli sauce, to serve
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