Golden Chicken Ingot

Serving 4 pax
Preparation Time 10 mins
Skill Easy

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.

  1. Marinate chicken with ginger juice, salt, pepper and egg yolk for 15 mins. Coat meat with corn flour and potato flour evenly.
  2. Deep fry chicken until meat is about 80% cooked. Remove from oil and let it rest for 5 minutes.
  3. Meanwhile, saute garlic and sugar until sugar is lightly caramelised. Add red chilli and curry leaves
  4. Refry meat until it turn golden brown. Drain oil completely and toss it into salted egg mixture and five a thorough toss.
  5. Serve hot.
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