Combine all the marinade ingredients together in a large bowl. Cover in plastic wrap and leave in the fridge overnight - 4 hours minimum.
Heat the oil in a wok or pan until hot (around 370ºF/185ºC). Add the chicken pieces in smallish batches and fry until dark golden brown and crispy (about 6-8 minutes). Drain on paper towels and serve hot.
Serve with lime wedges to squeeze over, and another few bottles of Tiger to wash it all down.