Deep Fried Kampong Chicken

Perfectly fried, golden brown with refreshing ginger chips. In this recipe, we used Kampong Chicken, which is less fatty and tougher. Marinated with Premium Oyster Sauce, this chicken dish is super juicy and moist in the middle while having the crispy texture on the outside! This is how we did it, DOUBLE FRY~ Frying at low heat to cook the meat through and refrying it at high heat to create the crispy exterior 🙂 This is definitely a perfect dish for sharing with friends & family, something you do not want to miss trying!
Until then, Stay Cookin~!

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800g boneless chicken thigh (cut into bite sizes)
100g young ginger slices (sliced thinly)
5tbsp potato starch
2tbsp cornstarch
1tsp baking soda
1tsp salt
2tbsp Lee Kum Kee Premium Oyster Sauce
2tbsp ginger juice
2tsp fish sauce
2tbsp rice wine/shaoxing wine
pinch of five spice powder
2tsp garlic powder
a dash of pepper
a dash of sesame oil



Combine all marinate ingredients onto chicken pieces and mix well. Make sure all are well coated. Refrigerate and marinate for up to 4 hours.
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In a pan, shallow fry the ginger slices till golden brown and crispy, set aside.
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In a wide bowl, add potato starch, cornstarch, baking soda and salt, mix evenly.
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Coat chicken pieces with flour mixture.
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In a wok, heat oil and deep fried chicken until light brown. Bring up the heat, and give the chicken pieces a 2nd fry for extra crunch.
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Dish up, drain and mix well with fried ginger slices.
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