• Grind aromatics. With a mortar and pestle or spice grinder, grind coriander seeds and candlenuts into powder. Add shallots, garlic, ginger, galangal, turmeric, and 3-4 tbsp water. Grind until smooth into a thick paste. You can add more water if necessary.
• Saute aromatics – In a large frying pan, add the blended spices along with lemongrasses, bay leaves, and kaffir lime leaves. Heat on low-medium heat and stir-fry until fragrant.
• Add the chicken to the pan. Mix until the chicken pieces are covered with the spices.
• Simmer. Add 3 cups of water or coconut water to the pan. Bring to a boil. Add salt and sugar. Cover the pot and simmer for 30-40 minutes to marinate the chicken. Turn off the heat.

Fry or Bake

• Frying method – When you are ready to fry the chicken, drain the chicken so they are not too wet or the oil will splatter everywhere. Pour enough oil for deep-frying into a large frying pan. Heat on medium-high heat. When the oil is hot, add the chicken pieces and fry until the skin is crispy and golden brown, turning each piece about halfway through, for about 3-4 minutes on each side. Remove from the oil and place on paper towels.
• Baking method – Preheat oven to 350F/180°C. Arrange the chicken pieces on a baking sheet lined with aluminum foil. Cover with another foil and bake for 15 minutes. Remove the foil and then turn off the oven and turn on the broiler on low until the chicken pieces are nicely golden brown with crispy skin.
• Serve with warm steamed rice and sambal terasi (shrimp paste chili sauce).