6 drumsticks, 3 chicken wings and breast meat
1/2 packet chicken curry paste (Hai Chicken Curry Paste)
1 tsp salt
1/2 tsp sugar
3 shallots – minced
2 cloves garlics – minced
1 tbsp minced galangal
1 tbsp minced ginger
120 g crispy tempura flour
80 g rice flour
1/2 tsp each – salt and sugar
200 ml water
2 tbsp bread crumbs
1) Marinate chickens with seasoning ingredients and leave in the fridge for at least 4 hours. Steamed over rapidly boiling water till chickens are half-cooked. Take out and set aside to cool.
2) To make the batter, sift both kinds of flour into a mixing bowl. add salt, sugar and egg. Make a hole in the centre and gradually blend in water until batter is smooth. It should be slightly thick.
3) Heat oil for deep frying in a wok. Dip steamed chickens in thick batter and deep fry in hot oil till golden brown.
4) Drained and serve hot with tomato ketchup or chilli sauce.