Recipe from here
~Ingredients~
800g chicken - I use 750g
24g curry leaves - I use 10g
40g garlic (whole, remove skin and fry till dark brown)
40g ginger (retain skin and sliced)
2 fresh chilli, sliced
~Seasoning~
4ml salt
4ml ginger
40ml ginger juice - I use ginger cubes
1 egg
60ml water
40g potato starch - I use tapioca starch
40g plain flour
~Sauce~
1 tbs oyster sauce
1/2 tbs fish sauce
2 tbs Thai chilli sauce - I use 3 tbs
1/2 tbs lime juice
1/2 tbs sugar
1/2 tbs light soy sauce - I use 1 tbs
some dark soya sauce
Method
- Marinate chicken with seasoning ingredients for 1 to 2 hours.
- Heat oil to about 80% hot (bubbles popping), put chic in and fry till golden brown. Remove from wok. Don't use boiling hot oil as meat will end up burnt.
- Heat some oil in the wok and quickly fry garlic, ginger, curry leaves and chilli over high heat.
- Pour sauce in, add in fried chic, mix well and serve.
