Recipe Ingredient
- 1kg chicken, cut into bite-sized pieces
- ½ cup plain flour
- ½ cup tapioca flour
- Marinade
- 2 tbsp ginger juice
- 1 tsp sugar
- 1 tsp light soy sauce
- 2 tsp belacan stock granules
- ½-¾ tsp pepper
- ¼ tsp salt
- 1 tbsp rice flour
Instructions
- Combine marinade in a mixing bowl. Put in the chicken pieces and stir to mix. Transfer marinated chicken into an airtight container and set aside for several hours or preferably overnight in the refrigerator.
- Mix plain flour and tapioca flour in a deep bowl. Dip chicken into the flour mixture in batches. Shake off any excess flour.
- Deep-fry chicken in hot oil until cooked through and golden brown. Drain the chicken pieces on absorbent kitchen paper.
