Executive chef Andrew Pressler found this recipe while traveling in Bali, Indonesia, and adapted it to his own style. He brines chicken legs overnight in a liquid containing light brown sugar, salt, galangal, lemon grass, chile, garlic and a salty soy sauce called kecap asin. Then he marinates the legs overnight in a curry paste heavy on galangal, with shallot, garlic, lemon grass, turmeric and candlenuts. He then dusts the legs with wheat starch and par-fries them at around 300 ...

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