Bring a pot of water to the boil and add the slices of 1 x 3cm ginger, lemongrass and star anise. Turn down to a simmer and add the chicken. Poach for 15 minutes. Remove and cool on a rack. Once cool enough to handle, French the bone by removing all the fat from the chicken leg, scraping the bone with a small knife and cutting off the knuckle.
Add the breadcrumbs to a large mixing bowl, in another bowl place the flour and add salt. Then the third bowl add the eggs with a splash of water and whisk. In a line, place the chicken drumsticks in the flour, then the egg and finally the breadcrumbs. Repeat the process if you would like a double crumb.
Put the oil in a heavy base medium large pot or wok and heat to 180C or use a deep fryer if you have one. Cook the chicken in batches for 4-5 minutes or until golden brown. Drain well on a rack.
For the sauce, place a splash of oil and add the curry paste. Cook over a medium heat until aromatic. Add the remaining ginger, sugar and fish sauce, followed by the coconut milk and bring to the boil. Once thick enough to coat the back of wooden spoon remove from the heat and add the lime juice. Serve the chicken with the sauce on the side to dip into.