Step 1: Prepare Chicken

Wash chicken thighs and drumsticks thoroughly. Cut chicken thighs in half and make a small slit near the bone to ensure even cooking. Repeat for drumsticks. Place the cleaned and cut chicken pieces into a large mixing bowl.

Step 2: Marinate Chicken (Dry Spices)

Add 1 tablespoon of crushed garlic and ginger to the chicken. Sprinkle 1/2 teaspoon of salt and 1/4 teaspoon of white pepper over the chicken. Add 5 teaspoons of sugar and 1 teaspoon of chicken bouillon powder. Mix all the dry spices thoroughly into the chicken using a spoon until each piece is well coated.

Step 3: Marinate Chicken (Wet Ingredients)

Drizzle 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of Chinese rice wine, 1 teaspoon of sesame oil, and 1 tablespoon of olive oil over the chicken. Mix all the sauces into the chicken until every piece is evenly coated. Crack 1 large egg into the chicken mixture and mix well. The egg acts as a binder for the flour coating.

Step 4: Thicken Marinade & Refrigerate

Add 2 heaped teaspoons of cornstarch to the marinated chicken and mix until the marinade thickens and coats the chicken well. This helps create a crispy coating. Cover the bowl and refrigerate the chicken for at least 3 hours, or preferably overnight, to allow flavors to absorb.

Step 5: Prepare Coating Flour

In a separate bowl, combine 2 cups of all-purpose flour and 1 heaped teaspoon of cornstarch. Whisk to combine.

Step 6: Coat Chicken

Take the marinated chicken out of the fridge. Using gloves, coat each chicken piece thoroughly with the flour mixture, pressing firmly to ensure the flour adheres well. Place coated chicken on a tray.

Step 7: First Fry

Heat 1.5-2 liters of sunflower oil in a wok over high heat until it reaches about 170-180°C (340-355°F). Test by dipping a chopstick; if bubbles form rapidly, the oil is ready. Carefully place the coated chicken pieces into the hot oil, one by one, ensuring not to overcrowd the wok. Fry the chicken for 1-2 minutes on high heat without moving it to allow a crust to form. Gently flip the chicken pieces and continue frying for another 1-2 minutes until they are lightly golden and a solid crust has formed. The bubbling will be vigorous due to water content. Remove the first batch of partially fried chicken from the oil using a spider strainer. The chicken will appear pale. Place them aside.

Step 8: Clean Oil & First Fry (Second Batch)

Use a fine-mesh sieve to clean any loose crumbs from the oil. Keep the heat on high. Repeat the first fry process (Step 7) for the remaining chicken pieces. Once all chicken pieces have undergone the first fry, clean the oil again with the sieve. Ensure the oil is very hot for the second fry.

Step 9: Second Fry

Return the first batch of chicken to the hot oil for the second fry. Fry for 3-4 minutes, moving the pieces around every 30-40 seconds, until they turn a beautiful golden brown and are extra crispy. The bubbling will subside as moisture evaporates. Remove the first batch of golden and crispy fried chicken from the oil and place them on a plate lined with paper towels to drain excess oil. Return the second batch of chicken to the hot oil for the second fry. Fry for 3-4 minutes, moving the pieces around, until golden brown and crispy. Remove the second batch of fried chicken from the oil.

Step 10: Serve

Plate the crispy garlic and ginger fried chicken and serve immediately.

• Make slits in chicken pieces for faster and even cooking.

• Marinate chicken for at least 3 hours, preferably overnight, for maximum flavor absorption.

• Double-fry the chicken for extra crispiness.

• Maintain high heat during frying, especially for the second fry.

• Don't overcrowd the wok to ensure even cooking and crispiness.

• Clean the oil between batches to remove crumbs and maintain oil quality.

• Use hand-chopped garlic and ginger for a more authentic taste.

• Debone the chicken if preferred (though the video suggests keeping the bone for flavor).

• Adjust spice levels to personal preference.