Recipe Ingredient
- 400g chicken, cut into bite-size pieces
- 3 shallots, lightly smashed
- 2 cloves of garlic, lightly smashed
- 15 curry leaves
- 2 pandan leaves, cut into 5cm lengths
- Spices:
- 1 tbsp chilli powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp chopped Chinese parsley roots
- 1/8 tsp ground black pepper
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp Nampla fish sauce
Instructions
- Combine spice ingredients with the shallots, garlic, curry leaves and pandan leaves. Stir to mix thoroughly. Add chicken pieces and blend well. Store in a clean plastic container in the refrigerator to marinate for three to four hours, preferably overnight.
- Heat oil in a wok, then add the chicken pieces, curry leaves and pandan leaves to deep-fry until chicken is cooked and tender. Dish out, drain well and serve.
