5 pieces 0f chicken chop pieces (the ones with the leg) or chicken breasts (a bit too fleshy for me), washed, dry (using kitchen towel) and marinate with the following mixture:
1 tsp salt 1/2 tsp paprika (or chilli powder) 1 tsp sugar 1 tsp white pepper
Marinate the chicken pieces an hour before frying, or, u can do this way beforehand and freeze them. The best way is to pack them in ziplock bags. Otherwise, pack each piece in a plastic bag and seal it (I use impulse sealer).
To deep-fry them:
About 2 cups of breadcrumb (white...I use Biffy breadcrumb)
4 beaten egss + 1/4 cup water
2 cups of flour (all purpose flour)
Heat enough oil to deep fry the chicken pieces. Coat each piece with flour. Dip it in the beaten eggs. Then quickly coat it with the breadcrumb. Deep fry. The chicken pieces will stay afloat when thoroughly cooked.
For the sauce, I use Knorr demi glaze brown sauce. Prepare the sauce as directed. I blend half can of button mushroom and add to the sauce mixture. Then slice the rest of the mushroom, add to the sauce as well. Stir until smooth and thick.
Or, for a hot zesty taste, serve with ready made blackpepper sauce (bottled ones - Life, Maggi or imported ones...I would just grab any brand available on the shelf), otherwise, you can make the mild black pepper sauce (lamb chop recipe). And of course, you might need the chilli sauce to go with it. That's the Malaysian style.
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