1 young chicken (about 600 g or 1.3 lb) with the inside removed. Alternativel 500 g (1.2 lb) of chicken legs
150 grams (0.33 lb) rice flour
1000 grams (2 cups) cooking oil (only 1/10 to be consumed)
15 grams (1 1/2 tbsp) curry
4 grams (2/3 tsp) salt
2 grams (1/2 tsp) MSG
20 grams (1 2/3 tbsp) cooking wine
1. Remove the head, neck and feet of the chicken. Cut the chicken open from the back and reduce into chunks about 4 cm (1.6 inches) long each side. Put in a large bwol. Add hte egg,s alt, curry, MSG and cooking wine to marinate for 2 hours. Now mix well with the rice flour.
2. Heat hte oil in a wok over strong fire to 70-100ºC (160-210ºF) and quickly deep-fry the chiken chunks. Take out and continue to heat hte oil to 200-220ºC (390-430ºF). Now deep-fry hte chicken chunks again until they are golden yellow in color. Take out and drain off the oil. Dish is ready to serve.
Features: Golden yellow in color. Tender inside and crispy outside.
Taste: Salty to the right taste.