In a large mixing bowl, combine minced garlic, grated ginger, turmeric, coriander, cumin, black pepper, salt, fish sauce, and soy sauce to create the marinade paste. Mix thoroughly until all spices are well incorporated and form a thick, fragrant paste.

Add chicken drumettes to the marinade, ensuring each piece is completely coated. Use your hands to massage the marinade into the chicken, working it into all crevices. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.

Remove marinated chicken from refrigerator 30 minutes before frying to bring to room temperature. This ensures even cooking. Pat chicken pieces lightly with paper towels to remove excess marinade while keeping the spice coating intact.

Heat vegetable oil in a deep heavy-bottomed pot or wok to 325°F (160°C) for the first frying. Use a thermometer to maintain consistent temperature. Working in batches to avoid overcrowding, carefully lower chicken pieces into the oil. Fry for 8-10 minutes until chicken is cooked through but only lightly golden. Remove and drain on a wire rack.

Increase oil temperature to 375°F (190°C) for the second frying. Return chicken pieces to the hot oil in batches and fry for 3-4 minutes until deeply golden and ultra-crispy. The double-frying technique creates the signature crunchy exterior.

Remove finished chicken to a wire rack placed over paper towels to drain excess oil. Let rest for 2-3 minutes before serving. Garnish with fresh cilantro leaves and serve immediately with sticky glutinous and pickled vegetables on the side.