8 small pieces of chicken ( boneless thighs and drumsticks )
juice of 2 limes
2 teaspoons West Indian pepper sauce
4 cloves garlic , crushed
2 tablespoons light soy sauce
4 teaspoons garlic powder
1 teaspoon onion powder
3 teaspoons sweet paprika
2 eggs lightly beaten
250g plain ( all purpose flour)
groundnut or corn oil for frying
salt and freshly ground pepper
With a sharp knife, maker two slashed in each of the chicken pieces, then place them in a large mixing bowl. Pour over the lime juice, pepper sauce and soy sauce. Add the fresh garlic, two teaspoons of the garlic powder and two teaspoons of paprika . Cover and leave to marinate for at least two hours.
When ready to cook, divide the flour between two plates. Season one of the plates of flour with the remaining garlic powder , paprika and some salt and pepper. In a third bowl gentle beat the eggs. Gently heat the oil in a deep heavy sauce pan to 175C/ 350 C . Take each piece of chicken and dredge it in the plain flour, then the egg wash and then coat in the seasoned flour. Drop each piece into the oil and fry for about 8/10 minutes on each side until golden brown and cooked through. Serve immediately.
Recipe by Jonathan Phang courtesy of The Pepperpot Club published by Hardie Grant photography by Jacqui Melville.
Remember Jonathan Phang’s Gourmet Trains 2 premieres on Saturday, 11 April at 19:00 on the Travel Channel.