Creamy Golden Chicken
Serving size: 10
|Chicken cubes 300g||Evaporated milk 70g|
|Rice flour 500g||Filtered water 100g|
|Eggs 2pcs||Planta Margarine 500g|
|Bird eye chilli 4pcs||Knorr Golden Salted Egg Powder 50g|
|Curry leaves 5g|
- Mix chicken and egg in a bowl.
- Coat chicken with rice flour, deep fry chicken until golden brown and crispy and set aside.
- Heat wok to medium heat. Add Planta, curry leaf, bird eye chilli and Knorr Golden Salted Egg Powder. Stir fry till fragrant and foam forms.
- Add in milk, water, and fried chicken. Keep tossing until chicken cubes are evenly coated. Ready to serve.