Pour 4 cups water on a pot. Let boil.

Add the quail eggs and boil for 3 to 4 minutes. Discard water and let the eggs cool down. Peel the shell off and then set aside.

Meanwhile, make the batter by combining flour, cornstarch, garlic powder, ground black pepper, and salt. Mix well using a wire whisk.

Pour annatto water in the mixture. Stir until all the ingredients are well blended.

Submerge the boiled eggs to the mixture one-by-one.

Heat the oil in a cooking pot. Once the oil gets hot, scoop a piece of egg from the bowl along with some orange mixture using a spoon. Gently slide the egg and mixture into the hot oil. Let the excess mixture drip on the egg. Deep fry in medium heat until texture of the orange coating gets a bit crispy (around 1 to 2 minutes). Remove from the pot using a kitchen strainer and place in a plate lined with paper towel. Perform this step until all the eggs are cooked.

Serve with a spicy vinegar dip.