Ingredients:
4 pieces chicken whole legs. deboned
Marinade (A):
½ tsp salt
2½ tsp oyster sauce
1 tsp pepper
1 tbsp tomyam sauce
1 tsp grated lemon rind
½ 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
Method:
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.
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