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Method :
Clean
chicken, wipe dry and cut into 6 pieces. Prepare ginger juice by infusing
sliced ginger in 1 tbsp boiling water. Prepare chili paste and mix with
ginger juice, turmeric, lemon or lime juice and sugar. Rub the seasonings
into the chicken pieces and stand 30 minutes, turning occasionally. Remove
from marinade and drain well.
Heat
oil and when almost at smoking point fry chicken on very high heat until
deep brown in color. Remove chicken from oil and allow to cool. Turn off
heat, but keep the oil in the pan.
When
chicken is cool, heat oil until moderately hot and return chicken to the
pan. Cook for 8-10 minutes, or until meat is cooked through. Test with a
skewer in the thickest parts of the chicken. If no pink liquid runs off
the chicken is done. Do not overcook.
Remove chicken from oil and allow to stand for 5 minutes, then return to
the marinade. Soak for 10 minutes in this liquid, then drain.
Turn
heat up very high and when oil is very hot drop in chicken pieces and cook
quickly till the surface of the chicken is very dark brown. Remove from
oil, drain and arrange on a serving plate. Surround with freshly fried
kerupuk.
Mix
sauce ingredients together in a small bowl, stir-ring to thoroughly
dissolve sugar and mustard. Add a little water and lime or lemon juice to
taste.
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