Fried Chicken Thighs

Ingredients

• 1 kilogram Chicken thighs
• half a kilogram Flour
• 5 tablespoons Cornstarch
• half a cup Vinegar
• 1 tablespoon Onion powder
• 1 tablespoon Garlic powder
• 1 tablespoon Ginger
• 1 tablespoon White pepper
• 1 tablespoon Baking powder
• 1.5 tablespoons Salt
• half a teaspoon Cardamom
• half a teaspoon Turmeric
• half a teaspoon Vanilla
• half an orange Half an orange
• half a lemon Half a lemon
• 1 cup Water
• ice cubes Ice cubes
• for frying Oil

Instructions

1. Wash the chicken thighs in a bowl with water, lemon, vinegar, and salt, then soak them in the bowl for about 1 hour.
2. Put the orange and lemon, with their peels, in a blender with the water and vinegar. Add the spices except for the baking powder and vanilla, then blend into a marinade.
3. Divide the marinade from the blender into two halves in two bowls.
4. Mix half of the marinade with the chicken thighs in the marinating bowl, then leave for 4 to 5 hours; preferably refrigerate until the next day.
5. Mix the flour in a bowl with the cornstarch, half the spices, half the baking powder, and half the vanilla.
6. First, coat the marinated chicken thighs with flour in the mixing bowl.
7. Dip the flour-coated chicken thighs into a bowl of cold water with ice cubes.
8. Return the chicken thighs to the flour bowl a second time, until well coated.
9. Fry the chicken thighs in a pan of hot oil, then reduce the heat to medium and cook until done, for about 12 minutes.
10. Remove the chicken thighs from the pan and serve hot.