Recipe Ingredient
- 3 pieces boned chicken thighs, skinned
- 75g cornflakes, blended until fine
- 1 small egg
- Marinade (A):
- 3/4 tbsp oyster sauce
- 3/4 tbsp old ginger juice
- 3/4 tsp salt
- 1/2 tsp sugar
- 1/2 tbsp chicken stock granules
- Batter:
- 50g tapioca flour
- 60g plain flour
- 1 tbsp custard powder
- 1/2 tbsp baking powder
- 150ml water
Instructions
- Season chicken thighs with (A) for several hours.
- Combine batter ingredients in a mixing bowl and add just enough water to mix.
- Dip chicken in batter then into beaten egg and coat with cornflakes but one side of the chicken only.
- Deep-fry in hot oil until golden and crispy. Drain from oil then chop chicken into serving pieces and serve immediately with chilli sauce.
