Lnchee Kabin(Malaysian Spiced Fried Chicken)
for deep frying
soy sauce, light
red chili peppers
Rinse and dry chicken, inside and out, with paper towels.
Using a hair drier at coolest setting, dry the outside of the chicken thoroughly.
Chop chicken into small, casserole-size pieces.
Blend marinade ingredients in a large bowl.
Toss chicken pieces in marinade, ensuring they are well coated.
Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tablespoon of Worcestershire sauce to a smooth paste, then stir in remaining Worcestershire sauce and chillies.
Just before cooking, drain off marinade.
Deep-fry chicken in batches in very hot oil (190 degrees C).
Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with prawn crackers.
Serve hot with accompanying sauce in a separate bowl.