Place galangal, ginger, garlic, coriander seeds, shallots, kaffir lime leaves and turmeric powder in a food processor and grind into a coarse paste. Add the turmeric powder into the paste after that so your food processor bowl won't be stained yellow!
Place all the ingredients in a small saucepan and cook until the sugar melted and the kaffir lime leaves release its flavor, let it cook on medium heat for about 5 minutes
Deep-frying with oil:
Marinade the chicken in this paste for 30 minutes in the refrigerator. Bring the chicken out from refrigerator 10 minutes before frying. Fry in batches until golden brown.
Remove the chicken from marinade and place in the preheated air fryer at 375 F and air fry for 15 minutes. Halfway through cooking, I brush a bit of oil on the skin and continue air frying
Once you are done with frying the chicken, bring the oil back to hot. If you air fried the chicken, then prepare some oil to fry the leaves. When the oil is hot enough. Add in the chopped pandan leaves, curry leaves, lemongrass, and red chili. Fry until they are crispy, but take care not to burn them. Remove with slotted spoon to an absorbent paper towel and pile these fried herbs and chili on top of the fried chicken and serve with the sambal
Ayam Tangkap Aceh (Indonesian Fried Chicken with Spices and Herbs) https://whattocooktoday.com/ayam-tangkap.html