INGREDIENTS:

600 chicken, chopped into chunky pieces

Marinade:

2 tablespoons SHRIMP PASTE granules
1 tablespoon sugar
1 teaspoon chicken stock granules
½ teaspoon pepper
1 teaspoon soy sauce

Flour Mixture:

1 cup tapioca flour
1 tablespoon rice flour

Sauce:
 
3 tablespoons Worcestershire sauce
1½ teaspoons mustard sauce
1 tablespoon sliced red chilies



METHOD:

   1. Season chicken with marinade for several hours or preferably overnight in the refrigerator.
   2. Lightly dip chicken pieces, in batches, into a bowl of water. Drain dry and toss lightly in flour mixture.
   3. Deep-fry chicken in hot oil over medium heat. Drain then re-fry the chicken again over high heat till golden brown and chicken is cooked. Serve with mustard sauce.