Crispiest Garlic Popcorn Chicken

Cut 800g of boneless chicken leg into bite-sized pieces, leaving the skin on for extra flavor and crispiness.

In a large bowl with the chicken, add light soy sauce, salt, grated garlic, and a few dashes of white pepper.

Mix the chicken and seasonings thoroughly until well combined.

Add plain flour, baking soda, and water to the chicken. Mix everything well again.

Cover the bowl and place the chicken in the fridge to marinate for at least 30 minutes, or up to an hour for better flavor.

Coat each piece of marinated chicken evenly with sweet potato flour (or corn, cassava, or tapioca flour). Pat the flour down to ensure it sticks, then shake off any excess.

Heat a generous amount of oil in a wok over medium heat. Test the oil temperature with a chopstick; it's ready when bubbles form rapidly around the stick.

Add one bulb of rinsed, skin-on garlic cloves to the hot oil and fry until they turn a light golden brown. Stir occasionally to prevent burning.

Once the garlic is golden, remove it from the oil and set it aside.

Carefully add the coated chicken to the hot oil in batches, ensuring not to overcrowd the pan. Fry until a light golden brown crust forms.

Once the chicken pieces are light golden brown, remove them from the oil and drain. Repeat with the remaining batches of chicken.

Ensure the oil is still hot over medium heat. Test with a chopstick to see rapid bubbling.

Return the fried chicken to the hot oil for a second fry. Add the previously fried garlic cloves back into the oil as well.

Fry for about 20-30 seconds until the chicken turns a deep golden brown and becomes extra crispy. This step also helps to remove excess oil.

Remove the chicken and garlic from the oil, ensuring not to turn off the heat until everything is out. Drain well and serve hot.