Step 1 Blend or ground lemongrass, galangal, turmeric and shallots to a thick paste.
Add chili powder and salt for taste.
Mix and marinate chicken pieces with spice paste.
Put chicken into a pot with 1 cup of water.
Cook until the water evaporates and the spicy paste sticks onto the chicken pieces.
Remove and keep aside, if possible for 2-3 hours.
Deep fry the chicken pieces.
Scoop the remaining flaky spices from the wok and add on top of the fried chicken pieces.
Serve with calamansi lime.