Ingredients
250g Chicken thigh (cubed)
2 tbsp Ginger juice
A dash of salt
A dash of white pepper
1 Egg yolk lightly beaten
2 tbsp Corn flour
1 tbsp Potato flour
500ml Oil for deep-frying
Salted Egg Sauce
4 tbsp Oil
2 tsp Garlic
1 tbsp Sugar
1 Red Chilli chopped
¼ cup Curry leaves*
6 tbsp Knorr Salted Egg Powder
*Available at your nearest FairPrice store.
Method
- Marinate chicken with ginger juice, salt, pepper and egg yolk for 15 mins. Coat meat with corn flour and potato flour evenly.
- Deep fry chicken until meat is about 80% cooked. Remove from oil and let it rest for 5 minutes.
- Meanwhile, saute garlic and sugar until sugar is lightly caramelised. Add red chilli and curry leaves
- Refry meat until it turn golden brown. Drain oil completely and toss it into salted egg mixture and five a thorough toss.
- Serve hot.
