Recipe Ingredient
- 3 chicken drumsticks with thigh, deboned
- 4 tbsp of wheat flour mix with 1 tbsp corn flour
- 1 egg, beaten
- 1 red big onion, peeled and cut into wedges
- 2 clove garlics, chopped
- 2 russet potatoes, wedged and deep fried
- 1 big tomato (2 if small), cut into wedges
- ¼ packet of frozen mix peas
- 2 tbsp Worchester sauce
- 1 tbsp A.1. sauce
- 3 tbsp tomato sauce
- A pinch of white pepper
- 2 cups water
- Corn starch mix with 2 tbsp water for thickening
- Salt and sugar to taste
Instructions
- Marinate the chicken drumsticks with salt and white pepper for at least 3 hours or overnight in the fridge.
- Dip the chickens in the beaten egg, and then coat them with the mixed flour. Deep-fried the chicken until cooked and crispy. Serve on a plate.
- In a wok, heat 2 tbsp of oil and saute the garlic, onion, and mix peas for a few minutes.
- Add in 2 cups of water, Worchester sauce, A1 sauce, tomato sauce, and fried potato wedges. Let the sauce boiled for about 5 minutes.
- Add in tomato wedges, then salt and sugar to taste.
- Pour the sauce on top of the chicken chop, then it is ready to serve.
Marinate
Instructions
