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Method:
Cut each chicken leg into 3 large
pieces. Mix well with seasonings and marinate for at least an
hour or preferably overnight in the chiller. Coat with sweet
potato powder or cornstarch. Heat oil until hot, lower heat and
deep-fry chicken until done. Dish up the chicken and drain in a
colander. Reheat the oil and deep-fry chicken pieces again over
high heat for 30 seconds. Remove them when the chicken is crispy
and golden in color. Serve hot with steamed white jasmine rice.
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