Recipe Ingredient
- For marinating chicken
- 2 tbsp meat curry powder
- 2 tbsp turmeric powder
- 2 tbsp fish sauce
- 2 tbsp sugar
- 1 tbsp chicken stock powder
- 1/2 tsp pepper
- 2 tbsp water or just enough
- 2 whole chicken legs, chopped
- For cooking
- 2 cups oil
- 2 sprigs curry leaves
- 2 stalks lemongrass, smashed till finely split
Instructions
- Combine marinade in a mixing bowl. Add in chopped chicken pieces and stir to mix well. Marinate for a couple of hours.
- Heat oil in a wok. Fry curry leaves and lemongrass till fragrant and crispy. Dish out.
- Add in marinated chicken and deep-fry over medium heat until meat is cooked through. Dish out and set aside for awhile.
- Put the chicken pieces into the hot oil again and re-fry for the second time till golden brown. Dish out and serve hot with curry leaves and lemongrass.
