This recipe is best with
Recipe Ingredient
- 2 pieces deboned whole chicken legs
- For the marinade:
- ½ tsp salt
- ¼ tsp chicken stock powder
- 1 tsp sugar
- 30g garlic puree
- 1 tbsp Western mixed spice
- 1 tsp chilli powder (optional)For dipping marinated chicken
- ½ cup cornflour
- 1 beaten egg
- 1 cup self-raising flour
- 1 tbsp potato starch
- For sauteing:
- 2 tbsp butter
- 1 clove garlic, chopped
- 1 tbsp chopped onion
- 1 tbsp diced tomato
- For the sauce (mix together):
- 2 tbsp tomato sauce
- 1 tbsp chilli sauce
- 1 tbsp Worcestershire sauce
- Dash of pepper, salt and sugar to taste
- 3-4 tbsp water
- For garnish:
- a handful of edamame beans
Instructions
- Cut chicken meat into thick slices and season with the marinade. Next dip marinated chicken into the cornflour then the beaten egg. Then coat the chicken pieces in the self-raising flour and potato starch.
- Heat a wok with enough oil and deep-fry the chicken pieces till golden brown.
- Heat butter in a saucepan and sauté chopped garlic and chopped onion. Add in tomato followed by sauce mixture. Simmer briefly then dish out.In the meantime, blanch a handful of edamame beans. Serve the chicken chop pieces with the tangy tomato sauce and edamame beans.
