Pound first 4 ingredients in mortar to form paste.

Add paste to chicken along with the remaining marinade ingredients.

Marinade format least 6 hours.

Whisky together the batter ingredients. Batter should be thin.

Dunk each piece of chicken into batter, thoroughly covering each piece. Then immediately coat with rice flour.

Let coated chicken set for 20 minutes.

Fill skillet at least 1/4 high with oil. Heat oil and add aromatics : 2-3 pendants leaves, bruised and knotted, or 1 large yellow onion, quartered with skin.

When oil reaches 350°F, remove and discard aromatics and gently drop chicken pieces into oil. Space out the addition of each piece of chicken.

Fry chicken for 25-30 minutes.

Note, recipes calls for chicken with bones. If using boneless chicken, dilute the marinade by adding 1 cup of water with baking soda and marinade for 2-3 hours only. Also adjust the batter by reducing salt by half.