Step 1

Combine all the marinade ingredients in a bowl and mix to combine. Add the chicken and store in the fridge for 12-24 hours (or overnight).

Step 2

Remove from fridge and let the chicken come to room temperature (about 30 minutes). **Putting cold chicken in the hot oil will bring down the temperature of the oil too fast. Pat each piece dry, removing any excess marinade.

Step 3

Fill a heavy cast iron dutch oven half way full with oil and heat to 350 degrees. When the chicken is added the temperature will drop - we want to keep the temperature at 300-325 degrees when frying.

Step 4

Combine the cornstarch, rice flour, salt and garam masala in a bowl and mix thoroughly.

Step 5

Dip each piece of chicken in the cornstarch mixture until coated and place on a wire rack until all pieces are coated. Let sit for about 10 minutes.

Step 6

Place the chicken in the heated oil, being very careful not to overcrowd the pan. Cook for about 12-16 minutes, flipping every 2-3 minutes to ensure the chicken cooks evenly. The internal temperature of the chicken should be 165 degrees when done.

Step 7

Remove from pan and place on a wire rack over a baking sheet. Sprinkle lightly with salt.

Step 8

When the first batch is done, keep it in a 200 degree oven to keep it warm and crisp. **Serve the chicken with a drizzle of honey (optional).