This recipe is best with
Recipe Ingredient
- 275g chicken breast
- 3 salted egg yolk, steamed until cooked then mashed
- 1 stalk curry leaves
- 1 tsp chopped cili padi
- 1 tbsp butter
- 1 tbsp oil
- 6 tbsp evaporated milk
- Seasoning (A)
- Salt, pepper and sugar to taste
- Batter (B)
- 2 tbsp cornflour
- 1 tbsp custard powder
- 60g plain flour
- 1 tbsp rice flour
- 125ml water
- Sauce (C)
- 1/2 tsp chicken stock powder
- 1/8 tsp ground black pepper
- 1/8 tsp pepper
- 1 tbsp sugar or to taste
Instructions
- Cut chicken breast into thin slices. Marinate with seasoning (A).
- Combine batter ingredients (B) until smooth. Add marinated chicken and stir to mix.
- Heat wok with enough oil. Drop the chicken pieces into hot oil. Deep-fry until crispy and golden. Dish out and leave aside.
- Melt butter and add in oil. Fry curry leaves and cili padi until fragrant.
- Add salted egg yolk. Fry until bubbly. Pour in evaporated milk and bring to a slow boil.
- Add sauce (C) and return pre-fried chicken pieces. Fry until sauce is reduced and dry. Dish out and add a dash of black pepper.
