Fried Tumeric Chicken

 

Ingredients:

1 1/2 chicken thighs (deboned and skin on)

1 tsp. tumeric powder

1 tsp. curry powder (I use watch brand)

1/2 tsp. chili powder

2 pinch of salt

2 dashes ground black pepper

3/4 tsp. sugar

1 1/2 tsp. cornflour

1 medium onion (peeled and sliced)

2 cloves garlic (peeled and sliced)

1 red chili (sliced)

1/4 tsp. sugar

A dash of chicken stock granules (to taste)

2 dashes of vinegar

Methods:

1. Clean and cut the chicken thighs into bite-size pieces.
2. In a bowl, marinate the chicken with tumeric powder, chili powder, salt, black pepper, sugar and cornflour.  Make sure it's thick and do not add water.  Let it marinate for 15-30 minutes
3. In a heated pan, add cooking oil, just enough for shallow fry.  Fry the chicken in batches until golden and crunchy; do not over crowd the pan.  Remove chicken onto a dish.
4. In the same pan, remove excess oil from frying the chicken, leaving about 1 tablespoon.
5. Reheat the pan, saute onion, garlic and chili using medium-high heat.  Stir in sugar, chicken stock granules and vinegar.  Add in the fried chicken and stir well to ensure the chicken are well coated with all the ingredients.
6. Remove from heat onto a plate and serve with hot fluffy rice.

Tips: This recipe can also include fried beancurd, long beans and cauliflower. If using, add them in (5), before adding the chicken.

This recipe is adapted from 'Geng Masak Masak' from Facebook.  The amount of each ingredients are based on my own taste while cooking this dish.