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1. In a deep bowl, combine the garlic and salt and mash them to a paste with the back of a spoon. Mix in the tamarind water, coriander, sugar and white pepper.
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2. Add the chicken and turn the pieces about with a spoon until they are well coated with the marinade. Marinate the chicken for at least 1 hour at room temperature, or 2 hours in the refrigerator, turning the pieces over occasionally.
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3. Preheat the oven to the lowest setting, then line a large, shallow baking pan with a double thickness of paper towels and place it on the middle shelf of the oven.
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4. Pour about 3 cups of vegetable oil into a 12-inch wok or fill a deep fryer or large, heavy saucepan with oil to a depth of about 3 inches. Heat the oil until it reaches a temperature of 375° on a deep-frying thermometer.
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5. Remove the chicken from the marinade and pat it dry with paper towels. Deep-fry 3 or 4 pieces at a time, turning them frequently with tongs or a slotted spoon for about 15 minutes, or until they are crisp and richly browned. As they brown, transfer the chicken pieces to the paper-lined pan and keep warm in the oven while you fry the rest.
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6. Serve immediately. Ajam Ungkap appears as part of the Nasi Kuning Lengkap, but may also be served more simply with plain boiled rice.
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