MY SOUTHEAST FRIED CHICKEN FROM MASTERCHEF AUSTRALIA!

With Southeast Asian Flavours of course! This #recipe video includes a basic marinade, a more complex marinade, the secret to getting wickedly crunchy bits on your chicken and a few hacks of course! This is an edited, easier version of the #fried #chicken I made on #MasterChef. Written recipe below.
Ingredients:
1 teaspoon grated ginger
4 garlic cloves, grated
1 small onion, finely diced
4 boneless chicken thighs, cut into 6 bite-size pieces
3 tablespoons fish sauce
1 big pinch of pepper
Juice of 1 lemon or lime
2 tablespoons neutral oil
1 teaspoon lemongrass paste or 2 finely sliced lemongrass stalks
2 coriander roots with some stalk, finely sliced
6 kaffir lime leaves, bruised
2 tablespoons finely sliced red chillies
2 cups plain flour
½ teaspoon salt
1 tablespoon water
Oil for frying
Method:
1. Mix together the ginger, garlic, onion, chicken, fish sauce, pepper, lemon juice, oil, lemongrass, coriander roots, kaffir lime leaves and chillies in a bowl until thoroughly mixed. Leave the chicken to marinate for 30 minutes. If marinating for longer, place chicken in fridge while marinating. Remove 15 minutes before frying.
2. In a large bowl, mix the flour, salt and water until a pebbly, sandy texture.
3. Remove the larger chunks of the marinade from the chicken, and place a few pieces of chicken in the flour mixture. Then firmly press the chicken into the flour and toss to coat. Set aside and repeat with remaining chicken.
4. Heat 2cm of oil in a pan on medium-high heat. Once hot, add 6-7 pieces of the chicken. Fry for 3 minutes per side. Then drain the fried chicken on kitchen paper. Repeat with remaining pieces of chicken.