Follow these steps for perfect results
whole chicken
cut into pieces
garlic
chopped
oyster sauce
curry powder
vegetable oil
Combine garlic, oyster sauce, and curry powder in a bowl.
Mix well to form a marinade.
Add chicken pieces to the marinade and coat evenly.
Cover the bowl and refrigerate for at least 30 minutes to marinate.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add marinated chicken to the hot oil (discard leftover marinade).
Fry for 20-25 minutes, turning occasionally, until chicken is crispy and brown.
Ensure juices run clear when chicken is pierced.
Remove the chicken from the skillet and serve immediately.
Expert advice for the best results
Marinate the chicken for a longer time (up to 24 hours) for enhanced flavor.
Use a thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Do not overcrowd the skillet when frying.
Everything you need to know before you start
15 minutes
Can be marinated a day in advance.
Serve on a platter with lime wedges and fresh cilantro.
Serve with rice and stir-fried vegetables.
Serve with a side of chili sauce for dipping.
Crisp lager to cut through the richness.
Off-dry Riesling to complement the spice.
Discover the story behind this recipe
Commonly found in hawker stalls and restaurants.
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