Lingkan Reang
Pat chicken dry and combine with marinade in a ziplock bag or bowl, massage to coat.
Marinate for 30 minutes to an hour.
Heat oil in a deep pot to 160°C/320°F, about 3-4 cm deep.
Drain excess marinade, coat chicken with corn flour, and fry in batches for 2.5-3 minutes.
Rest the fried chicken on paper towels for 3-4 minutes, then increase oil temperature to 190-200°C/374-392°F.
Fry chicken again for 30 seconds to 1 minute until golden brown, serve immediately with lettuce and parsley.