Enche Kabin

  • 1 whole spring chicken, about 1½-2 lb, cut into bite-sized pieces or drumsticks &/or chicken wings
  • 2 egg yolks, lightly beaten
  • 4-6 tbsp cornstarch
  • peanut or vegetable oil, for frying
  • sriracha sauce, for dipping

Ingredients for Marinade :
  • ½ tsp five-spice powder
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • ½ ground black pepper
  • 1 tbsp rice wine
  • 1½ inch ginger, slice
  • 4 stalks scallions, crushed

Method :
  1. In a bowl, coat chicken pieces well with marinade, allow to marinate for at least 30 mins best overnight in the refrigerator
  2. Discard ginger slices and scallions stalks
  3. Dip chicken pieces into the egg yolks, shake off excess, then coat with cornstarch flour
  4. Heat peanut or vegetable oil in a wok or deep fry pan, when hot lower the chicken pieces a few at a time carefully [without crowding them]
  5. Deep-fry until golden brown and cooked, turning often to color evenly
  6. Drain on metal rack or paper towels
  7. When all the chicken pieces have been deep fried, increase heat until oil is very hot, deep fry chicken, a few at a time, for about 1 min and drain well on a metal rack or paper towels
  8. Lightly salt the chicken pieces

Serve hot or cold, with a chillie sauce for dipping!