Fry the chicken a second time at high heat. This helps to force out the oil from inside the chicken, so that the chicken won't be oily and greasy when you bite into it.When frying the chicken, the oil must be very hot so that it will instantly cook the outer surface of the chicken, thereby sealing in the juices so that the meat won't dry out during the deep frying process.Shellfish-Free: Use fermented yellow beancurd instead of prawn paste to get a similar effect.Egg-Free: You can skip the egg. It won’t affect the recipe too much as its more of a binding agent, and there are other ingredients that will also help the flour mixture to bind to the chicken.Use Fermented Yellow Bean Curd (Fu Yu) which is less salty if you find the smell of fried prawn paste too pungent (it smells like belachan during frying), For preserved yellow bean curd, the quantity you would use is 6-7 pieces and you have to mash it up with a fork so it becomes like a paste.Fry the chicken a second time at high heat. This helps to force out the oil from inside the chicken, so that the chicken won’t be oily and greasy when you bite into it.Remember to turn the heat up to high again before you start to fry each subsequent batches.You then have to turn the heat down to allow the heat to penetrate into the meat and cook it through, without the outside getting burnt.Fry in small batches to ensure even cooking of the chicken.When frying the chicken, the oil must be very hot so that it will instantly cook the outer surface of the chicken, thereby sealing in the juices so that the meat won’t dry out during the deep frying process.You can also use it to check if the oil is hot enough when you see bubbles forming around the chopstick
Deep-fry with a pair of extra long wooden chopsticks instead of a spatula, as the chopsticks give you better control and precision.Otherwise the inside of the chicken is still cold and will not get cooked Allow to stand at room temperature for half an hour after taking it out of the fridge.Transfer the chicken onto a serving dish, and garnish with some parsley and serve hot.Remove from heat and transfer onto a plate lined with a kitchen towel to soak up any excess oil.Make sure you control the fire to ensure that the chicken does not get burnt. Heat up the oil again until it is hot, add all the chicken pieces back into the wok and fry for a second time for about 2 mins.Once all the chicken pieces are cooked, allow the cooked chicken to cool down for 2-3 minutes.Remove from heat and transfer on a plate lined with a kitchen towel to soak up the excess oil. Continue to fry the rest of the chicken using steps above.You can deep fry a few pieces at a time until the chicken turns golden brown. After a few mins of frying at high heat, turn the heat down to medium.Shake off any excess flour mixture before placing the chicken pieces into the wok. Give the chicken mixture a stir before frying.In a wok, pour 1 bowl of oil and turn the heat up to high.After marinating, remove from the fridge and allow to stand at room temperature for half an hour. Wrap the bowl in cling film and place it in the fridge to marinate for 4-6 hours or overnight (preferable), giving it a stir midway.Then add the flour mixture to the chicken pieces and mix well until evenly coated. In another bowl, add plain flour, potato flour, rice flour and baking powder and mix well.
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