This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
Season chicken with MAGGI MAGIC SARAP® and pepper.
Step2
2 Min
Mix remaining ½ cup of flour with ice cold water and 1 tsp of MAGGI MAGIC SARAP®. Add seasoned chicken and coat well.
Step3
10 Min
Coat battered chicken with remaining flour. Fry in preheated oil until light golden brown. Strain and set aside for 10 minutes.
Step4
5 Min
Clean the oil using a fine strainer and preheat again over medium high heat. Fry chicken again for 1 - 2 minutes. Transfer in a cooling rack to drain excess oil.
Step5
2 Min
Transfer half of the fried chicken on a serving plate and serve with lemon wedges.
Step6
5 Min
Remove oil from the pan leaving 1 tbsp. Sauté garlic and ginger. Add sugar, water, MAGGI Oyster Sauce and catsup. Simmer until thick.
Step7
2 Min
Toss in half portion of the fried chicken and cook until well coated. Serve with the rest of the fried chicken.
Note: Best serve with Cheesy Potato Balls
Step1
of
7
Season chicken with MAGGI MAGIC SARAP® and pepper.
Step2
of
7
Mix remaining ½ cup of flour with ice cold water and 1 tsp of MAGGI MAGIC SARAP®. Add seasoned chicken and coat well.
Step3
of
7
Coat battered chicken with remaining flour. Fry in preheated oil until light golden brown. Strain and set aside for 10 minutes.
Step4
of
7
Clean the oil using a fine strainer and preheat again over medium high heat. Fry chicken again for 1 - 2 minutes. Transfer in a cooling rack to drain excess oil.
Step5
of
7
Transfer half of the fried chicken on a serving plate and serve with lemon wedges.
Step6
of
7
Remove oil from the pan leaving 1 tbsp. Sauté garlic and ginger. Add sugar, water, MAGGI Oyster Sauce and catsup. Simmer until thick.
Step7
of
7
Toss in half portion of the fried chicken and cook until well coated. Serve with the rest of the fried chicken.
Note: Best serve with Cheesy Potato Balls
Recipe as PDF
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