Recipe Ingredient
- 4 pieces chicken whole legs. deboned
- Marinade (A)
- 1/2 tsp salt
- 2 1/2 tsp oyster sauce
- 1 tsp pepper
- 1 tbsp tomyam sauce
- 1 tsp grated lemon rind
- 1/2 tsp freshly ground black pepper
- 1 tbsp lemon juice
- (B)
- 1 egg white
- (C)
- 3 tbsp plain flour
- 2 tbsp rice flour
- Salad
- 6 cherry tomatoes
- 20g carrot, shredded
- Some baby rocket
- 2 tbsp extra virgin olive oil
- 1/8 tsp sugar
Instructions
- Season chicken chop pieces with marinade (A) for several hours or preferably overnight in the refrigerator.
- Heat oil in a wok and dip marinated chicken chops into egg white and coat with combined mixture (C). Deep-fry in hot oil on medium heat. Dish out when cooked through.
- Re-fry chops over high heat to crisp the skin for 50-60 seconds or until golden brown. Remove and drain oil. Cut chops into serving slices.
- Serve with the salad.
- For the salad, toss together.
