Step 1

Blend all of the ingredients together. Pulse the blender to get a rough paste rather than a fine paste. Alternatively, use a food processor or pestle and mortar to mash the ingredients to a paste.

Step 2

Rinse the chicken parts and pat as dry as possible.

Step 3

Pour blended paste over the chicken and sprinkle on corn flour. Mix thoroughly with hands so everything becomes an incorporated paste with the chicken.

Step 4

Allow to marinate for at least 30 minutes. Overnight would be best.

Step 5

Heat oil over medium heat in a pot. Insert a wooden chopstick and if bubbles come off the chopstick, the oil is good for frying chicken. Alternatively add a bit of batter, and it should sizzle.

Step 6

Add battered chicken in and cook in batches. Do not overcrowd the pot of oil. Keep a medium heat and fry the chicken for 12 to 15 minutes, on until chicken is cooked through.

Step 7

Take off the heat and let rest for 5 minutes before serving!

Step 8

Option to cook batter crisps with the extra marinade. Spoon in the batter and swirl the batter to separate into crisps. Fry until golden brown and take out of the oil.