Ingredients 1 kg whole chicken , cut into 8 pieces1 cup tapioca3 stems Curry leaves (optional)Oil for deep frying Marinade 4 small shallots3 garlic cloves3 cm Galangal2-3 cm turmeric1 Lemongrass, take only the inner white part1-2 tsp Salt1 tsp Chicken stock/msg2 tsp coriander powder2 tbsp rice vinegar1/2 cup tapioca1 large or 2 small eggs Steps 1. Put shallots, garlic, Galangal, turmeric, lemongrass, salt, chicken powder, coriander powder, and eggs into a blender, blend until smooth2. And mix blended spices with tapioca flour3. Combine chicken pieces with curry leaves, rice vinegar and spice mixture, let it marinade for at least 1 hours or overnight in the fridge4. Let chicken comes to room temperature (if stored in the fridge),5. Heat generous amounts of oil6. Coat chicken pieces lightly with tapioca flour and fry over medium heat for 8-10 mins until golden. Do not overcrowd the pan7. Double fry the chicken 30-50 secs over highest heat for extra crunchiness. Remove and serve while hot and crispy Source : www.instagram.com
