1.5 kg bone-in chicken thigh and drumstick pieces
8 garlic cloves, peeled, roughly chopped
6 coriander roots, cleaned, roughly chopped
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sugar
1 tsp tsp ground white pepper
½ tsp cumin seeds
¼ tsp turmeric powder
2 tsp sea salt
2 cups rice flour
vegetable oil for deep frying
crispy fried shallots, to serve
sweet chilli sauce, to serve
1 tsp finely chopped coriander (optional)
First make the marinade. Place the garlic, coriander roots, soy sauce, oyster sauce, sugar, pepper, cumin seeds, turmeric and salt in a food processor and blend until smooth.
Place the chicken pieces in a sealable bag and add the marinade. Seal the bag and shake until chicken is well coated. Set aside to marinate for 1-2 hours.
Place the rice flour in a large bowl or tray. Coat the chicken in the flour, shaking off the excess.
Fill a saucepan or wok to about 1/3 capacity with the vegetable oil. Heat over high heat. Once the oil is hot (320°F or 170°C or when a wooden spoon dipped into the oil forms small little bubbles), add half the chicken pieces and cook for 8-10 minutes or until golden brown and cooked through. Drain on paper towel and repeat with remaining chicken.
Serve chicken topped with crispy fried shallots and the sweet chilli sauce topped with the coriander, if using