Asian Fried Chicken: A Look at the Different Styles From Taiwan to Thailand | Eater
"A rustic roadside spot in Bogor where the house specialty is chopped ayam kampung kremes fried in large cauldron-like woks; the village chicken is intensely flavorful, crisp and juicy, topped with shards of fried flour granules that add a golden-brown crunch, and infused with fragrant galangal, candlenut, turmeric, and shallot — an evocative, humid setting with rickety plastic stools and the sensory charm of a lived-in, local eatery." - Matthew Kang
