Directions

To Prep

1. Toast cumin seeds, coriander seeds and black peppercorns until fragrant. Set aside to cool.
2. Pound with pestle and mortar until you get a fine powder.
3. Add in coriander roots, garlic, palm sugar, fish sauce and salt to get a paste.
4. Cut a few slits on chicken drumsticks in order to cook evenly. Marinate chicken with the marinade paste rubbing into all the crevices and chill in the fridge for 4 hours or overnight. Let it rest at room temperature before frying.

To Make

1. Mix shallots with ½ of salt and let it sit for 10 mins. Lay them flat on paper towel and cover with another paper towel to absorb all the moisture. Set aside.
2. Heat up wok or cast iron casserole with oil reaching 180°C degree. Toss in the sliced shallots and fry till slightly brown and remove from oil and drain on paper towel. Set aside.
3. Mix tempura flour with ice cold water to get a thick batter. Coat chicken with batter and let it sit for a few mins.
4. Using the shallot oil, place half of the chicken into the oil and fry chicken for 12-15 mins turning periodically until chicken is evenly brown. Remove and drain on wire rack. Avoid overcrowding and fry chicken in batches.
5. Sprinkle the fried shallots over fried chicken and serve hot.