300 g chicken breast
Ground spices :
20 g red cayenne pepper
30 g curly red chili
50 g big red chili
50 g shallots
25 g garlic
15 g ginger
50 ml cooking oil
Seasoning:
10 g sugar
8 g salt
10 g chicken stock powder
Batter:
150 g wheat flour
5 g salt
5 g chicken stock powder
3 g baking powder
225 g water
Coating:
300 g breadcrumbs
Puree the ground spices ingredients into a paste.
Then saute the ground spices over medium heat for 20 minutes or until cooked. Add the seasoning ingredients, and stir to mix well. Remove and set aside.
Reduce the amount of chillies used if too spicy.
Cut the chicken into 1 cm cubes and set aside.
Using a medium-sized bowl, add in all the batter ingredients.
Stir the mixture until well mixed and no lumps. Add the chicken cubes into the batter and mix well.
Besides chicken breast, chicken thigh or dory fish can also be used.