• 1 1/2 kilograms chicken
• oil for deep frying
• deep-fried prawn crackers for garnish

• 2 tablespoons curry powder
• 2 tablespoons light soy sauce
• 4 tablespoons lemon juice
• 2 teaspoons salt
• 2 teaspoons sugar

• 1 teaspoon Keens mustard powder
• 125 milliliters Worcestershire sauce
• 2 red chillies – finely sliced

Rinse and dry chicken, inside and out, with paper towels. Using a hair drier at coolest setting, dry the outside of the chicken thoroughly. Chop chicken into small, casserole-size pieces. Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade, ensuring they are well coated. Marinate for 3 to 4 hours. Make sauce by blending mustard with 1 tbsp of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies. Set aside. Just before cooking, drain off marinade. Deep-fry chicken in batches in very hot oil (190’C). Drain on paper towels on a rack. Once all the chicken is fried, place on a serving dish and garnish with prawn crackers. Serve hot with accompanying sauce in a separate bowl.

Submitted by admin.