
Golden Chicken Ingot
Level
easy
Cooking
25 min
Preparation
10 min
Ingredients
Servings
4
Chicken Thigh cubed | 250 g |
Ginger Juice | 2 tbsp |
Egg Yolk lightly beaten | 1 |
Corn Flour | 2 tbsp |
Potato Flour | 1 tbsp |
Oil for deep-frying | 500 ml |
White Pepper | 1 dash |
Salt | 1 dash |
Salted Egg Sauce | |
Curry Leaves | 1⁄4 cup |
Red Chilli chopped | 1 |
Salted Egg Powder | 3⁄8 cup |
Garlic | 2 tsp |
Sugar | 1 tbsp |
Oil | 1⁄4 cup |
How to cook
Prepare the chicken
- Marinate the chicken with ginger juice, salt, pepper and egg yolk for 15 minutes.
- Coat the marinated meat with corn flour and potato flour evenly.
- Deep fry the chicken until it is about 80% cooked.
- Remove from oil and let it rest for 5 minutes.
Prepare the salted egg sauce
- Sauté the garlic and sugar until the sugar is lightly caramelised.
- Add in the red chilli and curry leaves then set aside.
Start cooking
- Refry the meat until it turn golden brown.
- Drain the oil completely and toss it into the salted egg mixture with a thorough toss.
- Serve hot.
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