Trim and cut <quantity>1</quantity> onion into large pieces

Halve and deseed <quantity>5</quantity> habanada peppers

Peel and slice <quantity>1<unit>thumb</unit></quantity> of ginger

Peel and slice <quantity>5</quantity> garlic cloves

Transfer everything to a bowl and add <quantity>2<unit>tbsp</unit></quantity> of salt and <quantity>1<unit>tsp</unit></quantity> of msg

Add <quantity>1<unit>tsp</unit></quantity> of smoked paprika and <quantity>1<unit>tsp</unit></quantity> of turmeric powder

Add <quantity>2<unit>tbsp</unit></quantity> of honey

Transfer everything to a blender and add <quantity>¼<unit>cup</unit></quantity> of cachaça

Add <quantity>1<unit>cup</unit></quantity> of white wine and <quantity>¾<unit>cup</unit></quantity> of whey

Blend until smooth, transfer to a bowl, and refrigerate until needed. The chicken marinade is ready

Cut <quantity>1<unit>kg</unit></quantity> deboned chicken thighs into thirds and place it in a bowl

Cover the thighs with the Chicken Marinade

Cover with cling film and let it rest for 1h until it is marinated

Add <quantity>2<unit>cups</unit></quantity> of corn flour and <quantity>1<unit>cup</unit></quantity> of cornstarch to a bowl

Add <quantity>½<unit>tbsp</unit></quantity> of turmeric powder and <quantity>½<unit>tbsp</unit></quantity> of smoked paprika

Season with salt and ground black pepper to taste. Mix well

In another bowl, add <quantity>50<unit>ml</unit></quantity> of cachaça and <quantity>1<unit>tbsp</unit></quantity> of egg white

Add <quantity>150<unit>ml</unit></quantity> of sparkling water

Gradually add the corn flour mixture to the bowl with the liquids, whisking constantly until homogeneous. The mixture should be creamy, neither runny or thick. The corn batter is ready

Preheat <quantity>2<unit>L</unit></quantity> of vegetable oil to <temperature>200<unit>°C</unit></temperature>

Transfer the chicken from the marinade to the Corn Batter

Fry the chicken at <temperature>170<unit>°C</unit></temperature> for 7m until golden brown and crispy. Transfer to a container lined with paper towels

Let it rest for 2m to allow the juices to set. The fried chicken is ready

Enjoy this crunchy and juicy chicken!