Pat the chicken dry with paper towels.
Place the chicken in a container. Add the garlic, ginger, 1 and 1/2 tsps. of salt and 1/2 tsp. of pepper. Rub the seasonings and spices into the chicken well. Cover and let sit in the fridge for at least an hour.
Prepare the steamer. Cut a piece of baking paper to fit snugly into your steamer basket. Cut out holes on the paper. The paper ensures that the chicken won’t stick on the basket; the holes ensure that condensation falls back into the water beneath the basket.
Steam the chicken for 30 minutes. Remove the steamer basket from the pan. Sprinkle with more salt and pepper. After five minutes, turn the chicken over and sprinkle the other side with salt and pepper as well. Leave for another ten minutes to allow the juices inside the meat to settle.
Heat the cooking oil. Fry the chicken, two to three minutes per side, just until lightly browned. Drain on paper towels and allow to rest for ten minutes. Same principle as before.
Reheat the cooking oil. Fry the chicken a second time, two to three minutes per side again, until the skins are golden brown.