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Number of serving: 4
Total Preparation time: 5 minutes+ 30
minutes marinate time
Total Cooking time: 10 minutes
Ingredients:
2 chicken thighs (removed bones)
1 big onion (cut into thick rings)
2 tablespoons Corn flour
1 egg
½ teaspoon salt
Marinade ingredients:
1 teaspoon salt, ½ teaspoon sugar
1 teaspoon curry powder, ¼ teaspoon pepper
1 tablespoon corn flour
Curry Sauce Ingredient:
2 tablespoon tomato sauce
1 teaspoon Worcestershire sauce
1 tablespoon chili sauce
½ teaspoon curry powder, ½ tablespoon sugar
½ teaspoon salt, 1 teaspoon light soya sauce
3 tablespoon water
Method:
Combine chicken with marinade, mix well and marinate for 30
minutes, could keep in refrigerator up to 6 hours. Then coat the
chicken with corn flour. Heat up oil in frying pan over medium heat,
deep-fry for 4 minutes or until chicken turn to golden brown. Remove
from oil and drain with paper towel. Cut the chicken into serving
pieces. Dip onion rings in egg and salt mixture, then coat with corn
flour and deep-fry in hot oil for 3 minutes or until golden brown, then
arrange on top of chicken. Heat up 1 tablespoon oil in pan, stir in
sauce ingredients, stir continuously until sauce become thick. Put
sauce over onion rings. Serve immediately.
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