• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
Print

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

  1. Season chicken chop pieces with marinade (A) for several hours or preferably overnight in the refrigerator.
  2. 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.
  3. 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.
  4. Serve with the salad.
  5. For the salad, toss together.

You may also like

Rosemary Chicken Chop
10 mins 2 People

Rosemary Chicken Chop Dinner, Lunch

Amy Beh By
Pork ribs soup
10 mins 6 People

Leave a Reply

Your email address will not be published. Required fields are marked *