In a skillet over medium heat, add the coriander seeds, cumin seeds, and fennel seeds. Toast them for about 2 minutes, or until they become fragrant and slightly darker in color.

In a blender, combine the toasted spices with garlic, ginger, galangal, curry powder, lemongrass, turmeric, eschalots, chili powder, brown sugar, and coconut milk. Blend on high until you achieve a smooth paste, around 1-2 minutes.

Place the chicken thighs and drumsticks in a large ziplock bag and pour in the curry paste. Seal the bag well, ensuring it's tightly closed, then massage the marinade into the chicken. Refrigerate the bag for 24 to 48 hours.

When you're ready to cook your Ayam Goreng, remove the chicken from the fridge about 30 minutes in advance to bring it to room temperature. Preheat your oven to 80°C/175°F.

Take the marinated chicken out of the bag, allowing any excess marinade to drip off. Toss each piece in cornflour, ensuring a thorough coating.

In a heavy pot, pour in vegetable or canola oil and heat it over medium-high heat until it reaches 180°C/350°F.

Carefully add 3 pieces of chicken into the hot oil (or a few wings for 5 minutes). Fry each batch for about 8 minutes or until they’re golden brown.

Once fried, transfer the chicken pieces to a wire rack set over a baking tray and place them in the preheated oven.

For an extra touch, sauté minced garlic, sliced chili, and chopped green onions in a splash of oil until golden and fragrant.