1 kampong Chicken /2-3 chicken legs
Adequate Crispy tempura flour for coating
1/2 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
300 ml chicken broth
2 tbsp honey
11/2 tbsp vinegar
1 tbsp tomato sauce
1 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
Potato (optional) deep fry
2 cloves garlic – minced
1./2 big onions – slice
(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. Cut into bite size.
2) Marinade with seasoning ingredients overnight or at least 6-8 hours.
3) Coat with crispy tempura flour and deep fry in hot oil till golden and crispy. Drained, and set aside.
4) Add 1 tbsp oil in a wok, saute the garlic and onion till fragrant, add in the combined sauce and cook till sauce thicken, add in the fried chicken, potato and cucumber, toss briefly to well combine with the sauce.
5) Serve hot.