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1 1/2 kilograms chicken, preferably corn-fed
oil for deep frying
deep-fried prawn crackers for garnish
MARINADE
2 tablespoons curry powder
2 tablespoons light soy sauce
4 tablespoons lemon juice
2 teaspoons salt
2 teaspoons sugar
SAUCE
1 teaspoon Keens mustard powder
125 milliliters worcestershire sauce
2 red chillies -- finely sliced
Rinse and dry chicken, inside and out, with paper towels. Using a hair drier
at coolest setting, dry the outside of the chicken thoroughly. Chop chicken
into small, casserole-size pieces.
Blend marinade ingredients in a large bowl. Toss chicken pieces in marinade,
ensuring they are well coated. Marinate for 3 to 4 hours.
Make sauce by blending mustard with 1 tbsp of worcestershire sauce to a
smooth paste, then stir in remaining worcestershire sauce and chillies. Set
aside.
Just before cooking, drain off marinade. Deep-fry chicken in batches in very
hot oil (190'C). Drain on paper towels on a rack.
Once all the chicken is fried, place on a serving dish and garnish with
prawn crackers. Serve hot with accompanying sauce in a separate bowl.
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