Pan fry the chicken until cooked or golden brown.

Shred the chicken and set aside.

In a blender, add garlic, curly red chilies, big red chilies and red cayenne pepper. Blend well.

Sauté the spices in some oil over medium heat until fragrant and cooked with oils released.

Once cooked, add in the shredded chicken and combine well with the chilies.

Let it cook for another 15 minutes and set aside to cool to room temperature.

In a saucepan, add tapioca flour, grounded garlic, salt, chicken powder, leek and water. Combine well.

Turn on the fire, over medium heat, cook the ingredients until reduced and thickened.

Once it thickens, add into a separate bowl of dry tapioca flour and stir immediately until evenly distributed.

Take about 50g of batter and flatten it to create the cireng skin.

Add in about 20 – 30 g of chicken filling and seal it up. Repeat for all.

With preheated hot oil, fry the cireng over medium heat for about 7 minutes until fluffy and golden brown.

Remove and set aside.