1 kampong Chicken /2-3 chicken legs
Adequate Crispy tempura flour for coating
1 tbsp honey
1/2 tsp each, salt and 5-spice powder
2 tbsp light soy sauce
1 tsp corn flour
1 tsp dark soy sauce
Honey Sauce Ingredients
Stock from steaming the chicken (about 450 ml)
2 tbsp honey
11/2 tbsp vinegar
1 tbsp tomato sauce
2 tbsp plum sauce
3 salted plums – mashed and removes seeds
1 tbsp kicap manis
1 tbsp oyster sauce
1 tsp Knorr All-In-One Seasoning powder
1 tbsp corn flour
1 tbsp brown sugar
(Mixed together and bring to a boil in a small saucepan until sugar has dissolve. Adjust taste accordingly, it should taste tangy & sweet)
1) Cleaned chicken thoroughly and removes guts and flatten chicken by using a scissors to cut through the cavity of the neck and in between the 2 breast meat or you can halved the chicken.
2) Marinade with seasoning ingredients overnight or at least 6-8 hours. Steamed over rapidly boiling water till chicken is cooked thorough. Remove and set aside to for 20-30 minutes.(Retain the water from steaming to make sauce).
3) Once chicken is dry enough, coat with crispy tempura flour and deep fry in hot oil till golden and crispy. Drained, and set aside.
4) Cut the fried chicken into bite size and arrange on a serving plate. Pour/drizzle the prepare sauce over the chicken.
5) Serve hot.