Begin by deboning the Chicken Thigh (2).
Heat the Canola Oil (to taste) in a large pan over medium high heat. Make sure to have enough oil to cook one side of the thighs in. You are not deep frying, so there does not need to be too much oil.
In a mixing bowl, add the All-Purpose Flour (1 cup), Baking Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste) and mix. Coat the chicken thighs in the flour mixture.
When it is hot enough to fry, lay the dredged chicken thighs into the oil away from you.
When golden and crispy on one side, flip and cook the other side of the thighs. When cooked through, remove and set aside, while you prepare the sauce.
In the same pan, add the minced Garlic (2 clove), Onion (2 tablespoon), Ground Cumin (1 tablespoon), Brown Sugar (2 teaspoon), Ketchup (1 tablespoon), Chicken Stock (2 teaspoon), Ground Black Pepper (to taste), Ground Turmeric (to taste), Campbell's Oxtail Soup (3.6 ounce), Salt (to taste) and Water (1/2 cup).
Bring the sauce to a boil. Once thickened, remove from heat.
Slice the fried chicken thighs.
Serve your Malaysian Fried Chicken in a bowl with White Rice (to taste), steamed Broccoli Florets (to taste), steamed Carrot (to taste) and with plenty of sauce. Enjoy!