Directions

To Prep

1. Using a food processor or mortar and pestle, add garlic, chillies and shallots and pound/blitz into a fine paste.
2. Add in turmeric and ground coriander seeds, and mix until well combined. If too dry, add a little water to moisten the paste.
3. Transfer to a large mixing bowl and stir through torch ginger.
4. Add in chicken, and stir through to coat chicken. Cover in cling film and refrigerate overnight to marinate.

To Cook

1. In a large mixing bowl, combine rice flour, salt and pepper.
2. In a large sauce pan or wok, heat oil over medium-high heat to 165°C.
3. Drain drumsticks from marinade, then dip in flour to completely coat chicken. Shake excess.
4. Carefully drop chicken into hot oil in batches of 2-3 drumsticks. Cook for 10-12 mins or until golden brown and cooked through.
5. Transfer to a plate lined with paper towel to drain, then transfer to a wire rack. Garnish with torch ginger petals and serve immediately.