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

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