Directions

1. Step

Cut chicken breasts into finger-sized pieces. Pound them gently using a wooden stick or mallet. Season with black pepper (1/6 tsp), salt (1/4 tsp), garlic powder (1/5 tsp), chili powder (1/4 tsp), and soy sauce (1 tbsp). Mix well and set aside to marinate.

2. Step

In a bowl, combine all-purpose flour (100g), corn starch (60g), chili powder (1/5 tsp), black pepper (1/6 tsp), garlic powder (1/5 tsp), salt (1/4 tsp), lemongrass powder (1/5 tsp), onion powder (1/5 tsp), and baking powder (1 tsp). Break one egg into the mixture, add 60ml of water, and mix thoroughly to form a smooth batter.

3. Step

Dredge the marinated chicken pieces in the batter, ensuring they are evenly coated. Sprinkle some extra flour over the coated chicken if needed to ensure a crispy texture.

4. Step

Heat oil in a deep pan over medium heat. Deep fry the chicken pieces in batches until golden brown, flipping occasionally for even cooking. Remove and place on paper towels to drain excess oil.