The chicken can be prepared the day before. Only simmer the chicken pieces with the spice paste, then keep refrigerated overnight before frying.
Stir frying the spices before blending enhances the fragrance of the spices.
This method of simmering the chicken pieces with spices before deep frying ensures that the chicken pieces are evenly and thoroughly cooked. It only cuts down the frying time.
Cut the chicken into a smaller serving portions to ensure that the spice mixture is well absorbed, so the chicken will be crunchy on the outside.