Step 1

Pat chicken pieces dry with paper towel. Put the chicken and the Marinade ingredients into a zip lock bag or a bowl.

Step 2

Toss chicken inside the bag well ensuring that all pieces are coated with the marinade. Marinate for 30 min-1 hour.

Step 3

Heat enough oil in a deep pot or pan to 160C/320F (note 3).
 The depth of oils is about 3-4cm/1¼-1½”.

Step 4

Meanwhile, drain excess marinade from the chicken, place the chicken pieces on paper towels to remove excess liquid and put in a bowl. Sprinkle over the corn flour and turn chicken to coat every piece.

Step 5

Fry chicken in batches. Add several chicken pieces to the oil one by one and fry for about 2.5-3 minutes (note 4).

Step 6

Take the chicken pieces out of the oil and rest for at least 3-4 minutes (note on paper towels. Repeat with remaining chicken pieces.

Step 7

Skim any flour crumbs from the oil if there are any and increase the temperature of the oil to 190-200C/374-392F (note 3).

Step 8

Put the chicken pieces back into the oil in batches and fry for 1-2minutes until golden brown and crunchy. Repeat with remaining chicken pieces.

Step 9

Serve immediately with shredded lettuce and parsley for decoration if using.