Prepare the chicken by removing the meat from the drumsticks and cutting it into bite-sized pieces. Remove the skin.

Mix 1/2 cup flour with 2/3 cup water to create a batter. Coat the chicken pieces in the batter.

Combine all sauce ingredients in a bowl to prepare the sauce. Set aside.

Heat a pot with oil to a depth of 3 cm over high heat.

Place the remaining 1/2 cup flour in a plastic bag, add the battered chicken, seal the bag, and shake to coat evenly.

Fry the coated chicken pieces in the hot oil for 3-4 minutes. Remove and drain on paper towels or a wire rack.

Refry the chicken pieces for 2-3 minutes for extra crispiness and golden color.

Heat the prepared sauce in a pot until it starts to boil.

Add the fried chicken to the boiling sauce and cook for 1-2 minutes.