1 chicken, cut into 8-10 pieces (with or without skin)
1 beaten egg
2 tbsp. all-purpose/plain flour
2 tbsp. corn flour
1 tsp. ginger paste
1 tbsp. garlic paste
1 tbsp. soya sauce
1 tsp. vinegar
1 tbsp. lemon juice
1 tsp. red chilli powder
1 tsp. cinnamon powder
1 tbsp. paprika
salt to taste
1/2 tsp. Chinese salt (optional)
1/2 tsp. black pepper powder
1/2 cup all-purpose flour/plain flour
1/2 tsp salt
1/2 tsp chilli powder
- Clean the chicken. Then prick the pieces all over with a fork.
- Marinate in the marinade ingredients for 4 hours or preferably overnight.
- Mix 1/2 a cup of flour with 1/2 tsp. salt and 1/2 tsp. chilli powder. Put these dry ingredients in a plastic bag.
- 2 pieces at a time, put the chicken in the flour bag and shake to make sure each piece is well coated with the flour. This helps give the chicken a perfect rough and crispy surface.
- Heat oil on high. Add the chicken pieces without crowding the pan. You can do them in 2-3 batches. Lower the heat and deep-fry each batch for about 15 minutes, making sure to turn the chicken pieces once or twice in the oil in order to get them golden on all sides.
- Drain on kitchen towels and serve with fries and some garlic sauce (recipe below).
Garlic Sauce Ingredients
1 large potato
4 cloves of garlic (use less or more depending on your preference)
2-3 tbsp mayonnaise
2 tbsp yoghurt
1 tbsp fresh cream
1/2 tsp tahini sauce (optional)
1 tbsp vinegar or lemon juice
2 tbsp olive oil or melted butter
1/2 tsp red chilli powder (optional, if you like it spicy)
pinch of salt
- Boil the potato with 2 cloves of garlic and a pinch of salt until potato is tender. Drain the water.
- Add all the ingredients into a blender including the boiled potato and garlic. Blend until completely smooth. Sauce will be somewhat sticky and thick.
- Adjust salt to your taste.
Sauce is ready! Tastes better the following day, so can be made a day in advance and keeps well for up to a week in the fridge.
Tahini paste and sauce is normally sold, but you can also make it at home as it is fairly easy to do, and tastes better than the bought preserved ones. You can then store any leftover in the fridge in an airtight container for up to 4 weeks, or freeze for slightly longer. All you need to do is roast about a quarter cup of sesame seeds, take them out when they just start releasing a bit of oil but before they turn brown. (about 5-10 mins at 180 C but toss them a little bit midway through the roasting) Then let them cool for some minutes and then put them in your processor and grind them with a bit of olive oil until you achieve a smooth paste.
(Recipes from Fauzias Kitchen Fun)