This Version I’m sharing right now is often a Malaysian-model Ayam Goreng. We marinate the chicken inside a rich curry paste packed with traditional South-East Asian components. Including somewhat flour to the combo just right before frying then gives you a crispy, salty, craggy crust that’s a complete flavour bomb! https://www.tokobelanjasegar.com/product/sayap-parting-natural-poultry/