Name: Crispy Chicken Whole Leg with Penang Laksa Sauce
Yield: 10
Ingredients: 2000.0g Chicken Legs; 20.0g Sea Salt; 50.0g Corn Oil; 5.0g Blackpepper ground; 40.0g Knorr Chicken Stock 500g; 100.0g Red Onion paste; 50.0g Garlic (blend into paste); 10.0g Red chili (blend into paste); 50.0g Lemongrass (blend into paste); 100.0g Young ginger (blend into paste); 100.0g Dried shrimp (soaked & blend into paste); 20.0g Belacan shrimp paste (toasted); 10.0g Turmeric (blend into paste); 500.0ml Cooking Oil (for blend ingredients); 50.0g Fine Sugar; 40.0g Knorr Chicken Stock 500g; 250.0g Penang Laksa Sauce (prepared); 100.0g Chili sauce; 500.0g Lady's Choice Real Mayonnaise 3L; 100.0g Japanese Cucumber (julienne cutting); 50.0g Red Onion, sliced; 10.0g Red Chili Julienne, sliced; 10.0g Fine Sugar; 3.0g Sea Salt; 5.0g Knorr Lime Flavoured Powder 400G; 200.0g Ice Plant; 50.0g Red Onion, thinly sliced; 100.0g Lebanese Cucumber (cut into thin); 100.0g Cherry Tomatoes, cut in half; 50.0g Laksa leaf

After deep-frying, steam until soft, then deep-fry again at high heat until crispy to ensure Chicken is cooked to perfection without becoming dry.

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Preparation

Protein Marination
- Premix all ingredients. Marinate over the protein for approximately 2 hours. Use as require.
- Deep-fry until crispy & golden color, set aside.
Laksa Paste
- Place all ingredients for "Laksa Paste" stir throughly and cook with low heat till breking oil. Use as require.
Penang Laksa Sauce
- Mix all ingredients for "Penang Laksa Sauce", use as require.
Garnish A
- Place "Garnish A" in maxing bawl, mix it well , use as require.
Garnish B
- Place "Garnish B" side of the crispy chicken legs, ready to serve.

Crispy Chicken Whole Leg with Penang Laksa Sauce

Ingredients

Protein Marination

Laksa Paste

Penang Laksa Sauce

Garnish A

Garnish B