Mix the flour with water, make little crumbles for textures. Add a pinch of blackpepper and a pinch of paprika powder

Make the marination: mix Selaé apple butter, grated onion, grated garlic, salt, blackpepper, and soy sauce

Cut chicken thighs into medium pieces (2-4 bites)

Mix the chicken thighs with the marination. Cover with plastic wrap let it sit in the fridge for 1 hour

After 1 hour, Heat up the pan, fill it with vegetable oil (4-5 cm), and use medium heat. Coat the marinated chicken thighs with the flour mixture

We will fried it twice so the first time is to cook the chicken with medium heat and the second time to make it crispy

Check the oil temperature by dipping some wet flour into the oil. If it's bubbling, then it's ready

Fry the chicken until the color is yellowish and strain the excess oil. Repeat until all chicken thighs are cooked (4-6 minutes)

Second fry, use high heat. Fry the chicken again until golden brown