The chicken has a good deal of umami from a marinade made with chicken bouillon powder, and gets extra crispy when fried thanks to cornstarch and a touch of baking powder. The tangy, sweet sauce ...

Cook until translucent and garlic cloves are browned. Deglaze the pan with coconut cream, chicken broth and coconut soda. Add all your spices and bay leaves. Let the mixture simmer on med heat.