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| Main Ingredients | Chicken legs, Oyster sauce |
| Cuisine | Malaysian |
| Course | Snacks and Starters |
| Prep Time | 1-1.30 hour |
| Cook time | 6-10 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Non Veg |
Ingredients list for Malaysian Chicken
- 2 Chicken legs with bone
- 1½ teaspoons Oyster sauce
- to taste Salt
- to taste Crushed black peppercorns
- 2 teaspoons Garlic Powder
- 4 teaspoons Curry powder
- to deep fry Oil
- for garnishing Spring onion green juliennes
Method
- Cut both chicken legs into half and place in a bowl. Add salt, crushed peppercorns, garlic powder, curry powder and oyster sauce and mix well. Keep in the refrigeratorto marinate for an hour.
- Heat sufficient oil in a kadai.
- Deep-fry the marinated chicken in hot oil till golden and crisp. Drain on absorbent paper.
- Serve hot garnished with spring onion green juliennes.
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