Crispy Twice-Fried Chicken

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4 small shallots, quartered

2 teaspoons pure chile powder

1 teaspoon belacan

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon ground fennel seeds

1 teaspoon ground turmeric

1 teaspoon freshly ground black pepper

1 teaspoon salt

1 teaspoon sugar

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

3 cups vegetable oil, for frying

One 4-pound chicken cut into 12 pieces (each breast half cut into thirds)

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