2 chicken legs – washed and deboned and cut to bite size.
Flour for coating the chicken
250 ml fresh milk
2 garlics – minced finely
Oil for deep frying
Deep fried some ‘tung fen’
1 tsp light soy sauce
1 tsp ginger juice
1/2 an egg white
1/2 tsp five-spice powder
Sauce ingredients (combined)
1 tbsp each – light soy sauce, oyster sauce
1 tsp each – black and white vinegar
1 tsp pepper
3 tbsp honey
125 ml chicken stock
2 tbsp “Lingham” spicy chilli sauce
1 1/2 tsp cornflour (mixed with 1 tbsp water)
Marinate chicken pieces with seasoning ingredients for 20 mins or more. Coat chicken pieces with flour, dip into milk and re-coat with flour. Deep fry in hot oil for 12-15 mins or until golden brown. Drain chicken from oil and set aside.
Reheat wok with 1 tbsp oil, saute minced garlics until fragrant, pour in the sauce ingredients. When sauce comes to a boil, put in the fried chicken, stirring quickly to mix the sauce.
Dish on serving plate laid with lettuce and crispy ‘tung fen’. Sprinkle with some sliced chilli.