• Prep Time 10 minutes
  • Cook Time 20 minutes
  • Serving For 2 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

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


  1. 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.
  2. Heat a wok with enough oil and deep-fry the chicken pieces till golden brown.
  3. 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.

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