Gin's Kitchen - 虾酱鸡翅膀

Day 601

Mr Tan loves 虾酱鸡 and would always order it at Dessert House but one man's meat is another man's poison. I find 虾酱 very smelly. *pinch nose* Yucks! He has been pestering me for months to cook it at home but I've been very reluctant to do so to avoid "stinking" the whole apartment! Because I'm such a nice and soft-hearted person, I finally gave in and cooked it today. 


Ingredients
- 4 chicken wings
- 1 packet of Seah's 虾酱炸鸡粉

Directions
1. Clean and pat dry chicken wings
2. Marinate chicken wings with 虾酱炸鸡粉 for at least 1 hour
3. Deep fry chicken wings over medium low heat for about 8-10 minutes or until chicken is cooked

His verdict: 不满意. 不够虾酱的味道，不喜欢.

My verdict: 超满意. 我家还是香香的！*开心* :P

Gin's Kitchen - Chicken Rendang

Day 581

Mee Pok is Mr Tan's all-time fave food and curry comes in a close second. I like curries but I can't have it every day like he does. He's curry crazy. I do make an effort to cook it once a week to satisfy his craving but more importantly, it's really easy to cook (that's because I use a premix) and clean up. This week, instead of the usual curry chicken, I decided to try cooking Rendang, using a premix of course. :)

Ingredients
- 4 chicken drumsticks
- 200ml of Ayam light coconut milk
- Rendang paste 

Directions
1. Add paste into pot and stir fry for a few minutes
2. Add chicken drumsticks and mix well with paste
3. Pour coconut milk into pot and stir well
4. Simmer on low heat for at least 30 - 45 minutes or until meat is tender and sauce is thickened

This premix taste nothing like the rendang back home but Mr Tan who rarely eats rendang found it to be pretty good. But for me, next premix please!

Gin's Kitchen - Simplified Korean Army Stew (Budae Jjigae)

Day 533

Mr Sun is finally back at work! After disappearing for the whole of last week, he has returned with a vengeance these 2 days. It has been Hot HOt HOT. The weather in Melbourne is so erratic that I reckon it must be a "she". It's impossible to predict her mood swings. She can be bright and sunny in the day but when night falls, she's unforgivingly cold and harsh. But she's finally warming up with temperatures rising to the thirties (this week at least) so it's time for me to start looking for summer recipes! I definitely won't be cooking this stew again anytime soon. :) 

Ingredients
- 3 hotdogs
- 1 packet of assorted Japanese mushrooms (enoki, oyster, shitake, trumpet)
- 1 block of silken tofu
- Kimchi (bought from Asian Grocer)
- Spring onions
- Bean sprouts
- 2 eggs
- 3 tablespoons of Gochujang
- 2 teaspoons of Knorr chicken powder

Directions
1. Cut the mushrooms, tofu, spring onions and hotdogs into smaller pieces and place them all into a pot
2. Add Gochujang, chicken powder and enough water to cover all the ingredients to the pot and bring it to a boil
3. Once it's boiling, turn the heat down and give it a gentle stir
4. Add in the eggs and continue to stir gently for 1-2 minutes for the eggs to be cooked and it's done!

 

 
It's a simplified version as I omitted the rice cakes and noodles which are usually added. It isn't as spicy as we wanted it to be because I didn't have any red pepper powder and for some reason, it doesn't taste like the ones we've had in Korean restaurants. Mr Tan said it could be MSG and there's no need for it to taste like the ones in the restaurants so long as it suits our taste but...I want it to taste like what we've had in the restaurant! What am I missing?

Gin's Kitchen - Easy Pork Cutlet

Day 505

This is one of the easiest way to cook pork cutlets but that's because I took the easy way out. Haha. No preparation time needed becaue I bought the premarinated pack from Coles and all it took was 10 mins for dinner to be ready! Easy, fast and yummy! :)

Lobbbbbbbster Salad!

Day 522

Jiaqi and Shenton are back from New Zealand and we went for brunch together at Cafe Sweethearts. They were full of praise for New Zealand, beautiful scenery, hardworking and friendly people and the amazing tandem diving experience. I'm kicking myself for not doing it the last time we were there, I should have done it, even if that means being stuck to Allison for those few hours. *kick*kick*kick* If I ever go New Zealand again, I'll DEFINITELY do it. After brunch, we went grocery shopping and picked up these 2 cheap lobsters from Woolworths. Sadly, 1 of them wasn't fresh. 好想念新加坡的上湯焗龍蝦,，咸蛋龍蝦和龍蝦粥！

 

 

Gin's Kitchen - Nasi Goreng (Premix)

Day 504

I've decided to make lunch my main meal of the day and shifted all the rice and noodles to lunch instead of dinner. No carbos for dinner! Fried rice is one of the easiest meal to prepare and since I'm craving for something spicy, I decided to try this Nasi Goreng premix. I was hoping that it'll be authentic and spicy but just like most of the premixes, they aren't the real McCoy. Perhaps it's time to buy Kecap Manis.

Ingredients
- 1 cup of cooked rice (refrigerated overnight)
- 8 green prawn cutlets
- 3 seafood sticks (shredded)
- Fishcake
- Bean sprouts
- Spring onions
- 2 eggs (beaten)
- 4 tablespoons of oil
- 1 clove of garlic (minced) 
- 1 heaped tablespoon of Sambal Chilli
- 1 packet of Nasi Goreng Premix

Directions
1. Heat 2 tablespoons of oil in wok and saute garlic until they are slightly brown
2. Add in cooked rice, break the lumps, separate the grains and stir-fry for 1-2 minutes
3. Toss prawns and shredded seafood sticks into wok and continue to stir-fry for a few minutes
4. Push the rice to the side of the wok, add 2 tablespoons of the oil into wok and add beaten eggs into wok
5. Let eggs cook for a while and once they are almost cooked, mix it well with the rice
6. Add bean sprouts and spring onion into wok and do some quick stirs
7. Add Nasi Goreng Premix and 1 heaped tablespoon of Sambal Chilli and mix it well with the rice
8. Taste and add more pepper or salt if needed

Gin's Kitchen - 福州鱼丸汤

Day 499

Dinner has become a much simpler affair since I started going to the gym for classes. I try to cook as much as possible before I go for the classes so that we can still have dinner before 8. This has to be one of the simplest soup I've ever made. It's so idiot proof that even little Ting Ting can make it too. Haha. 

Ingredients
- 福州鱼丸 (bought from Asian Grocer)
- 1/4 cabbage (cut into bite-sized pieces)
- 1 litre of water
- 1 teaspoon of Knorr Chicken powder
- Dashes of pepper 

Directions
1. Bring water to boil in a pot
2. Add chicken powder and stir well to dissolve
3. Add 福州鱼丸 into the boiling water
4. As soon as the first fishball floats to the surface, add cabbage and let it cook for another 5-10 minutes
5. Dish up, add a few dashes of pepper and it's done!

We wanted to add "tung chye" to the soup and tried to look for it at the Asian Grocers. I've absolutely no idea how "tung chye" looks like so Mr Tan was tasked to look for it and he got the wrong one. We got "cai por" instead of "tung chye". Haha.

Gin's Kitchen - Spaghetti with Garlic Prawns

Day 456

It's November! Yeah! I love November because it's my birthday month! It's GINvember! But I'm not looking forward to my birthday this year because I don't want to move into the BIG THREE. More wrinkles, more greys, more cellulite. Slower metabolism rate, slower reflexes. I'm OLD. But I'm not going to sulk, I'm going to keep my spirits up and pamper myself the entire month! First up, my new fave way of cooking prawns - creamy garlic prawns, with spaghetti.

Ingredients

- 10 green prawn cutlets

- 1 handful of spaghetti

- 2 tablespoons of cooking cream

- 80ml of water (because I ran out of wine)

- 1 clove of garlic (minced)

- 1 knob of butter
- 1/2 teaspoon of Knorr chicken powder

- 2 teaspoons of chopped parsley

- 1 teaspoon of crushed chilli flakes
- 1 teaspoon of crushed black pepper

Directions
1. Bring a saucepan of water to boil, add some salt and cook spaghetti till al dente
2. Pour away the water and melt butter in pan over medium-high heat
3. Once butter has melted, add prawns and cook until they are almost cooked
4. Reduce heat and add garlic into pan and stir for about 30 seconds (be careful not to burn the garlic!)
5. Add water and chicken powder and bring it to boil
6. Add cooking cream and stir well
7. Simmer sauce until it has thickened to desired consistency
8. Toss cooked spaghetti into the pan and mix well
9. Sprinkle parsley, red chilli flakes and black pepper and serve!

Spin Those Fats Off (11) - Crabmeat Fried Rice

Day 444

A variation of my favourite 虾仁蛋饭. Easy, fast and yummy. Perfect for my exercise class nights!

Ingredients
- 100 of of crabmeat (sliced)
- 2 eggs (beaten)
-1 cup of cooked rice (refrigerated overnight)
- 2 stalks of spring onions (chopped)
- 1 clove of garlic (minced)
- 1 teaspoon of Knorr Chicken Powder
- 4 tablespoons of oil
- Black pepper and salt

Directions
1. Heat 2 tablespoons of oil in wok and saute garlic until they are slightly brown
2. Add in cooked rice, break the lumps, separate the grains and stir-fry for 1-2 minutes
3. Toss crabmeat into wok and continue to stir-fry for a few minutes
4. Push the rice to the side of the wok, add 2 tablespoons of the oil into wok and add beaten eggs into wok
5. Let eggs cook for a while and once they are almost cooked, mix it well with the rice
6. Add spring onion into wok and do some quick stirs
7. Add chicken powder, black pepper and salt and continue to stir-fry for 1-2 minutes
8. Taste and add more pepper or salt if needed, otherwise, serve with 辣椒油. 开饭咯！

Gin's Kitchen - 脆皮炸鸡块

Day 450

Another easy way to have crispy fried chicken bites. The marinate was flavourful, no need for any additional seasonings and it was crispy and yum!

Ingredients
- 2 chicken thigh fillets
- 1 pack of 廟口小吃脆皮炸雞粉
*(Each pack contains 2 sachets of marinating mix, 2 sachets of salt and pepper seasoning and 1 packet of frying powder. I only used 1/2 of the portion)
- 1 beaten egg
- Oil for frying

Directions
1. Remove fats from fillets and cut into bite-sized pieces
2. Marinate the chicken with the marinating mix for at least 30 minutes
3. Dip marinated chicken pieces into the egg and coat evenly with the frying powder
4. Heat oil and deep dry each piece for 3 minutes over medium low heat or until they are golden brown
5. Sprinkle 1 sachet of the salt and pepper seasoning over the fried chicken pieces and it's done!

Gin's Kitchen - Easy Sambal Prawns

Day 434

I've been thinking about cooking Sambal Prawns for a long time but it takes time and effort to make the sambal chilli and the recipe usually calls for a blender or a mortar and pestle to blend the chillies, shallots and belacan which I don't have. So, the solution for me is to buy ready-made sambal chilli paste and the trial and error process of finding the best paste starts. This paste tasted ok although something is lacking in taste, not sure if it's the belacan or tamarind pulp juice. Not 100% satisfied, but will make do for the moment.

Ingredients
- 300g of prawn cutlets (shelled and deveined)
- 100g of Nasi Lemak Chilli
- 1/2 onion (sliced)
- 1/2 garlic (chopped)
- 100ml of water
- 1 teaspoon of sugar
- 3 tablespoons of oil

Directions
1. Heat the oil in a wok and saute garlic until it starts to brown
2. Add in sliced onion and continue to stir-fry till fragrant
3. Toss in chilli paste and fry it under medium heat for about 1 minute
4. Turn up the heat again and add in the prawns to cook until they turn pink
5. Add in water and water and bring it to a boil before letting it simmer for 2-3 minutes and tuck in! :)

Gin's Kitchen - Crispy Salmon (Gordon Ramsay's Recipe)

Day 418

A really quick and easy salmon recipe that's perfect for lazy Sunday nights. The only difficult part of this recipe is having to cut through the salmon skin. Watching the way Gordon Ramsay does it in the Youtube video, I thought it would be effortless. What was I thinking? He's a famous chef, of course he has no problem cutting through a piece of fish. But me? I nearly destroyed the whole fillet!

Ingredients
- 1 salmon fillet
- 2 tablespoons of olive oil
- Salt 

Directions
1. Round up the salmon fillet, with the skin side facing up
2. Take a very sharp knife to slit parallel lines halfway deep into the fillet, about 1 finger width apart
3. Sprinkle salt into each cut
4. Heat olive oil in a pan over medium heat
5. Once oil starts to smoke, put the fillet, skin side down, into the pan
6. Sprinkle the top of the fillet with salt and let it cook (don't touch it!) for a few minutes
7. Watch the salmon and flip it only when it's about 2/3 cooked
8. Once flipped, tilt the pan for the remaining olive oil to coat the bottom of the fillet
9. Cook until the whole fillet is cooked and remove pan from heat
10. Flip the salmon back to the skin side, let it rest for another minute and it's done!

Gin's Kitchen - Steamed Tofu with Minced Pork and Mushrooms

Day 413

After one week of eating out in Perth where the food is mostly unsatisfying (except for my Utopia bubble tea), I needed some comfort food. Followed a recipe I found online and will definitely be cooking this again. Simple to cook but full of flavours.

Ingredients

- 1 block of silky tofu

- 50g of minced pork

- 5 button mushrooms (chopped coarsely)

- 2 shitake mushrooms (chopped coarsely)

- 1 stalk of spring onion (sliced)

- 1 teaspoon of red chilli flakes

- 1/4 carrot (diced)

- 1 tablespoon of oil

- 1/2 clove of garlic (chopped) 

Sauce

- 1 tablespoon of soy sauce

- 1/2 teaspoon of chicken powder

- 1/2 teaspoon of black pepper

- 1 tablespoon of oyster sauce

- 1/2 teaspoon of sugar

- 80ml of water

Marinate for minced pork

- 1 tablespoon of soy sauce

- 1 teaspoon of corn flour

Directions

1. Marinate minced pork and set aside

2. Steam tofu for about 5 minutes and drain excess water

3. Heat oil in wok over high heat and saute garlic till browned

4. Add minced pork and stir fry for 2 minutes till they are almost cooked

5. Add mushrooms, carrots, spring onions and continue to stir fry for 1 minute

6. Add sugar, soy sauce, oyster sauce, pepper, chicken powder, water and bring it to boil

7. Add red chilli flakes and stir fry for another 30 seconds

8. Pour toppings over tofu and voila!

Gin's Kitchen - Creamy Garlic Prawns

Day 388

Another recipe on prawns - one of my fave seafood. This is the first time I'm using cooking cream and I'm rather pleased with the results though I'm not sure if I'll be using it again. It's more for angmoh food rather than cheenah food. The prawns tasted pretty good even without adding the cream so I might skip the cream the next time I cook it.

Ingredients
- 12 green prawn cutlets
- 30g of butter
- 4 tablespoons of cooking cream
- 2 tablespoons of dry white wine
- 1 clove of garlic
- parsley for garnishing

Directions
1. Melt butter in pan over medium-high heat
2. Once butter has melted, add prawns and cook until they are almost cooked
3. Reduce heat and add garlic into pan and stir for about 30 seconds (be careful not to burn the garlic!)
4. Add dry white wine and bring it to boil
5. Add cooking cream and stir well
6. Simmer sauce until it has thickened to desired consistency
7. Turn off heat, add parsley and serve with rice *Yum~~~~~~*

Gin's Kitchen - Mapo Tofu

Day 346

I have so many bottles of sauces (chilli sauce, chicken rice mix, sambal belacan, etc etc) in my fridge that I "devote" one whole shelf to them. I just don't wish to buy any more sauces. Premixes seldom or rather never taste as good as homemade sauces and I've stopped buying premixes except for curry premix, something that's BEYOND BEYOND me. I've been learning to make my own sauces and so far, I'm happy with my progress. Not the best but passable. This time round, I decided to buy a premix as I doubt I'll be using the fermented bean paste, which is the main ingredient in the sauce often.

Ingredients

- Lee Kum Kee Mapo Tofu Premix

- 1 block of Tofu (classic regular) (cut into 1 inch cubes)

- 100g of minced pork

- 8 button mushrooms (sliced)

- 1/2 clove garlic (minced)

- 50ml of water (optional)

- 1 teaspoon of sugar (optional)

- 1 teaspoon of red chilli flakes (optional)

- some chopped scallions (optional)

Marinate for pork

- 1 tablespoon soy sauce

- 1 teaspoon pepper

- 1 teaspoon oyster sauce

- 1/2 teaspoon sugar

- 1/2 teaspoon corn starch

Directions

1. Marinate pork with seasoning for 30 minutes

2. Saute garlic in 2 tablespoons of oil

3. Add minced pork to wok and stir fry till cooked

4. Add button mushrooms and Lee Kum Kee Mapo Tofu Premix and stir well

Optional: I found the premix too salty and thus added water, red chilli flakes and sugar to the sauce

5. Add tofu and stir very gently to avoid breaking up the tofu. Let it simmer for 5-7 minutes

6. Add some chopped scallions (reserve some for garnish) and stir gently to mix well

7. Dish up and garnish with chopped scallions

The red chilli flakes was a great addition. It upped the spice level of the dish and we love it! 超开胃，让我吃了又吃！

Gin's Kitchen - Spicy Korean Seafood and Tofu Soup

Day 343

Usually when we eat out, we'll go for something that I can't replicate at home, like sashimi, sushi, Japanese bbq, Korean bbq, Indonesian grilled food and western cuisine. I've never had more Japanese and Korean food in my life until I came here. I really love the spicy Korean soup and would often lament about the lack of ingredients when I order it at restaurants. The solution? Cook it at home! Of course, I used premix for the soup and it's so easy and de-li-ci-ous! Yum!

Ingredients
- 2 tablespoons of Korean Hot Bean Paste
- 1 teaspoon of Knor Chicken Powder
- Peeled prawns (deveined and tail intact)
- Crabsticks
- Button mushrooms
- 1/2 onion
- Eggs
- 1 block of tofu (halved)
- 800ml of water

Directions
1. Bring water to boil in a pot
2. Add chicken powder and hot bean paste to the boiling water and stir well
3. Tuwn the heat down to medium high and add onions, mushrooms and prawns
4. Once prawns turn pink, add crabsticks and tofu into pot and stir gently to prevent the tofu from breaking
5. Crack egg into the pot, stir gently and let it cook for about 45 seconds and it's time for dinner!

Gin's Kitchen - Teriyaki Chicken (Homemade sauce)

Day 338

Goodbye Teriyaki Premix, Hello Mirin and Sake. I'm happy to say I've ditched another premix in my kitchen! :) Now that I know how to make my own teriyaki sauce, I won't be ordering any more teriyaki dishes at Jap restaurants. It's really easy to make teriyaki sauce so long as there's mirin, sake, soy sauce and sugar.

Ingredients
- 2 chicken thighs
- 1 tablespoons of oil for frying 

Teriyaki Marinate/Sauce
- 2 tablespoons of sake
- 4 tablespoons of mirin
- 4 tablespoons of light soy sauce
- 2 tablespoons of sugar
- 1 teaspoon grated ginger juice (I don't have grated ginger juice and replaced it with slices of ginger)

Directions 
1. Rinse chicken thighs and cut away the fats before wiping them dry with kitchen towel
2. Place chicken thighs in a small freezer bag and add sake, mirin, sugar, light soy sauce and ginger slices into the bag
3. Marinate the chicken in the mixture for 30 minutes
4. Heat 2 tablespoons of oil over high heat in a pan
5. Remove chicken thighs from the bag and reserve the marinate
6. Fry the chicken over medium heat until both sides are browned and chicken is cooked
7. Once chicken is cooked, remove it from pan and set aside
8. Wipe the pan with kitchen towels to remaining oil
9. Pour remaining marinate into pan and bring it to a boil
10. Simmer the sauce over low heat and once the sauce thickens, add cooked chicken thighs into the pan and and coat it evenly with the sauce
11. Remove chicken from pan, drizzle sauce over it and yummy teriyaki chicken is ready! :)

I removed the chicken and wiped away the oil before adding the marinate as I didn't want my sauce to be oily. The last few times when I added the sauce to the chicken, I ended up with oily sauce and overcooked chicken thighs. It's troublesome but I would still do it for less oily food!

Gin's Kitchen - 榨菜汤

Day 337

Mr Tan's favourite soup - 榨菜汤. I've never had this soup before and didn't really know how it should taste. It's really tough to cook something you've never had before but he likes it, so I cook it. I didn't get the taste right the last few times I cooked it but I think I'm finally geting it right.

Ingredients
- 1 packet of 榨菜
- Pork ribs
- 1/2 stick of carrot
- 1/2 onion
- 1 potato
- 6 cloves of garlic
- 800ml of water

Directions
1. Remove 榨菜 from the packet and save the marinate in the packet for later
2. Rinse the 榨菜 under running water for a few seconds and cut them into thick slices
3. Cut the carrot, onion and potato into chunks
4. Blanch the pork ribs for 5 minutes and drain them
5. Place pork ribs, carrots, onions, potato, garlic cloves and 榨菜 into a pot
6. Add 800ml of water into the pot and bring it to a boil
6. Cook the soup over high heat for another 15 minutes and then simmer over low heat for another 20 minutes
7. Add the marinate from the packet into the soup and the soup should taste just right!

Gin's Kitchen - Fried Chicken Wings (Kentury Premix)

Day 334

It's no secret that both Mr Tan and I are HUGE fans of KFC. KFC is always comfort food for both of us and whichever country we go to, we would definitely seek out KFC as every country have a few unique items on their menu. For eg, Hong Kong's KFC serves waffle fries and mushrooms on rice while Thailand's KFC serves Green Curry Fried Chicken with rice and tuna salad. I love KFC's Wicked Wings to bits! If I don't have to worry about my weight, I would have them everyday! Mr Tan had them for lunch almost everyday when he was working in Jemena. If he was given a choice, he would rather have KFC than the food I cook. But who could blame him? I would have gone with KFC too. Haha. 

Mr Tan came across this pack of Kentury Premix at Asian Grocer last week and said he would use it to make fried chicken wings for me. Well, we made it today, but guess who did the cooking? Me! All he did was help to coat the chicken wings. The "dangerous" part of frying them was left to me and one stupid drop of oil hit me on my eyelid. Painful! I had a tissue that was soaked in icy cold water plastered to my eyelid for the next hour. Should have just bought my Wicked Wings! Thankfully the chicken wings were tasty, although they looked nothing like the picture on the box, they were still good. Still thinking if we should buy the "Spicy" version to try because KFC, is only less than 10 mins away from our place.

Ingredients
- 1 pack of Kobe Kentury Premix (contains marinate and frying powder)
- 6 chicken wings
- 8 tablespoons of water
- Oil

Directions
1. Clean and cut chicken wings at the joints. Place all chicken wings into a big freezer bag
2. Add the marinate powder and 2 tablespoons of water into the bag
3. Toss and ensure that all chicken wings are coasted with the marinate
4. Tie the bag and leave it in the fridge for 30 minutes (I leave them overnight)
5. Mix 1 tablespoon of frying powder and 6 tablespoons of water in a bowl to form a batter (I added 1 big heap of the frying powder and the batter was still watery)
6. Remove chicken wings from the bag and dip them in the batter
7. Coat them in the frying powder and press the flour onto the chicken wings
8. Fry them for 3 minutes on each side over medium heat and another 1 minute over high heat
9. Serve with my fave Thai sweet chilli sauce!

Gin's Kitchen - Tempura Chicken Bites with Thai Sweet Chilli Sauce

Day 331

Made Tempura Chicken Bites tonight and the result was very encouraging! The chicken was tender and moist and the batter was crispy and light. The chicken was so tender that Mr Tan thought it was fish. Haha. It's the first time I made a liquid batter and although I followed a recipe, I didn't manage to get a thick batter and had to add in more flour and adjust accordingly. I dipped the chicken bites in Thai Sweet Chilli Sauce and it was DELICIOUS!

Ingredients
- 2 chicken thigh fillets (cut into smaller chunks)
- 1 teaspoon of soy sauce
- dash of pepper
- 1 teaspoon of corn flour
- Oil for frying

Liquid Batter
- 80g of plain flour
- 40g of corn flour
- 1/2 teaspoon of baking soda
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 1/2 teaspoon of chicken powder
- 1 teaspoon of cooking oil
- 1/2 egg
- 30ml of water

Directions
1. Remove fats from chicken thigh fillets and cut into bite-sized pieces
2. Marinate chicken with soy sauce, pepper and corn flour
3. Prepare liquid batter by adding corn flour, plain flour, baking soda, salt, pepper and chicken powder into a bowl
4. Add in egg and mix evenly
5. Add in water and cooking oil and continue to mix to form liquid batter
6. Transfer chicken pieces into batter and ensure each piece is well coated
7. Heat oil over medium low heat and deep fry the chicken pieces until they are golden brown
8. Serve with sweet chilli sauce...DE-LI-CIOUS!